Amy’s Potato Soup

Servings: 4

2 quarts water (more or less water to cover the vegetables)
6-10 potatoes, peeled and diced
2 ribs celery, diced
1 onion, diced
3 medium carrots, diced
1 1/2 Tablespoons chicken-style seasoning
Pinch of savory herb
1 teaspoon salt
1/4 teaspoon garlic powder, or to taste
1/8 teaspoon onion powder, or to taste

Cream Base
1 1/2 cups water
3/4 cup raw, blanched almonds
Scant ¼ cup potato flour

1. Place potatoes, celery, onion, and carrots in a large kettle with enough of the water to cover the vegetables. Bring to boil and simmer until tender. Add seasonings.
2. Blend water and almonds in blender until smooth.
3. Gradually add the potato flour to the almond mixture while the blender is running.
4. Add the blended mixture to the hot soup. Mix well.
5. Simmer a few more minutes being careful not to allow it to boil. Enjoy.