Potato Soup
By Mary McDougall
Serves: 6-8
Prep Time: 15 min
Cook Time: 45 min
Ingredients
6 Cups
Vegetable broth
1
Onion, chopped
1-2 Cloves
Garlic, minced
6
Medium russet potatoes, peeled and cubed
2
Carrots, finely chopped
2
Celery, chopped
1
Zucchini, diced
1/2 Cup
Fresh parsley, chopped
1 Tsp
Dill weed
1/4-1/2 Tsp
Freshly ground pepper
Dash salt
Directions
Place a small amount of the vegetable broth in a large soup pot. Add the onion and garlic. Cook, stirring occasionally for 5 minutes. Add the remaining ingredients, mix well, bring to a boil, reduce heat and simmer for about 45 minutes, until vegetables are tender and potatoes have started to break apart.
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