Sister's Potato Soup

It was a little cold this past week so potato soup sounded like an excellent option for a late lunch. 


Prep Time: 15-20 minutes
Cooking Time: 1 to 1 1/2 hours
Total Time: about 1 hour 40 minutes 


Ingredients:
1 Onion chopped
1 cloves of garlic chopped
4 T of coconut oil (or olive oil)
1/2 cup of white wine
5 cups of veggie or chicken broth
5 large stalks of celery chopped
4 large potatoes mostly peeled and cut into chunks
Fresh Arugula and Marjoram
1/2 bell pepper chopped
1 zucchini chopped
1 large apple or 2 small apples chopped
Salt and Pepper to taste
1 1/2 cups of RAW Milk Cream OR RAW Milk (or almond milk)
1 Large handful of Spinach and Swiss Chard
Bragg's Nutritional Yeast
Raw Cheese


I really tried to color coordinate this meal with lots of greens and cream colors. 


In a large pot, saute chopped onions and garlic in the Coconut Oil for about 3-4 minutes on medium-high heat. When onions are soft add in the wine.  Let the onions and garlic cook in the wine for another 3 minutes.

*Feel free to add your favorite white wine and pour a glass for yourself to enjoy while cooking!*

Add in the veggie broth. I used 1 cup of chicken broth (leftover in the fridge) and 4 cups of veggie.   Add in the celery and potatoes and bring this mixture to a boil (about 8-10 minutes).  
Turn the heat down to keep the soup simmering. Add in the fresh chopped arugula, marjoram, bell pepper, zucchini and apple. Give it a good stir and let this simmer for about 20 minutes.

Add in about 1 teaspoon of salt and 2 T of pepper. Stir in the RAW Milk cream. Let this simmer for another 5 minutes then add in the large handful of spinach and Swiss chard (about 2 cups total).  Sprinkle in 1/4 cup Bragg's Nutritional Yeast (this gives the soup a rich cheesy taste) or 1/2 cup of shredded raw cheese.  Give the soup another good stir and let it sit for about 10 minutes over low heat. 

Caution: At this point, the smell will have taken over your kitchen and seeping into other areas of your home.  Spouses and children may ask, "What's cookin' good lookin'."

To serve: Ladle into bowls, sprinkle with fresh ground pepper and serve with rice chips or tortilla chips.