A splash of olive oil 1 medium sweet yellow onion, diced 2 carrots, diced 6 garlic cloves, diced 2 celery stalks, chopped 4-5 large Yukon gold potatoes, peeled, diced Organic chicken broth or fresh water, as needed 1 cup of coconut or almond milk Sea salt and fresh ground pepper, garlic powder, to taste Dash of ground nutmeg
Heat a splash of olive in a heavy bottomed soup pot over medium heat. Add the celery, carrots, onion and garlic and cook for 3-5 minutes, till soft. Add the potatoes. Pour enough broth in the pot to cover the potatoes.
Cover the pot and bring to a high simmer; cook the potatoes until fork tender (took me about 15 minutes). Add the coconut/almond milk. Remove from heat. Optional: using an immersion blender, whip the soup until smooth (or carefully puree in batches in a tightly covered blender). Season with sea salt, pepper, garlic powder and nutmeg, to taste.
If the soup needs thinning, add a bit more non-dairy milk; stir; heat through gently. Enjoy!