Creamy Potato Soup

Serves 4 people

It’s the last day of November, the holiday season is upon us, and you’re burned out. Me too sista! Here is another super simple soup recipe to lift your spirits and warm your soul!

Ingredients:

• 2 cups Yukon gold or Russet, peeled and cubed

• ½ cup carrot, diced 

• 3 cloves garlic, minced

• 2 cups water

• 1 tsp chicken or vegetable base

• ¼ cup fresh parsley, chopped

• ¼ cup Ghost Grow 843 Micro-radish

• ½ tablespoon salt

• ¼ cup butter

• ¼ cup flour

• ½ tsp salt

• ½ tsp black pepper

• 2 cups whole milk

Directions: 

1. Place your peeled & diced potatoes, carrot, garlic, chicken or vegetable base, chopped parsley, and spices in a pot. Just barely cover with water until everything is submerged (about 2 cups)

2. Bring to a gentle simmer until potato and carrots are fork tender

3. Mash or blend to desired consistency. (I like a smooth & creamy soup so i use my immersion blender)

4. In a separate pot, melt your butter. 

5. Once butter is melted, add your flour and whisk vigorously. 

6. Add salt, pepper, and slowly begin adding your milk. 

7. Continue whisking on gentle heat until well incorporated. 

8. Bring to a simmer until the mixture thickens. 

9. Once thick, add your flour mixture into your blended soup mixture. 

10. Mix until everything blends together. 

11. Garnish with cheddar cheese and Ghost Grow 843’s Micro Radish for a peppery finish to this creamy soup!

Pro Tip: Trying to cut back on table salt? Emit the salt from this recipe and replace it with Heron Farms Sea Beans, a salt alternative. Sea beans are a wild coastal plant and a great source of Omega 3, Magnesium, Protein, Vitamin A, Fiber, Iron, Calcium, and sea minerals. They’re salty like the ocean and PERFECT for recipes that require being blended like this one. Enjoy the taste of salt with more nutritional benefits!