- 3 t. oil, heat a large pot
- Saute in pot:
- 8 medium Idaho potatoes
- 2 ribs celery, diced
- 2 carrots, diced
- 2 sweet onions, diced
Saute until the onions are getting transparent. Add:
- 5 c. low sodium chicken broth PLUS 1 c. more for later use
- 1/2 t. paprika
- 1 t. dill
- 1 t. caraway seeds
- 1 t. marjoram
- Bring to boil and simmer about 75 minutes.
Now use the last cup of broth and mix with 1 c. powdered milk (has less sodium) and mix very well to dissolve the powder. Add to pot and mix well. Heat 5 more minutes.
Use a potato masher for a chunky soup or a stick blender blend for a creamy soup.