Potato Soup

Potato Soup

Serves 6-8

3 Potatoes, scrubbed and diced

2 Celery stalks, sliced

8 oz Mushrooms, sliced

1 Onion, diced

1/2 teaspoon garlic powder

3 teaspoon dill weed

Salt and pepper to taste

1/2 teaspoon celery seed

3 teaspoon Bragg's Organic Sprinkle

14.5 oz Vegetable broth

2 Cups plain unsweetened non-dairy milk

2 Tablespoons cornstarch mixed with 1-2 Tbs milk

1 Handful fresh spinach, chopped

1 Bunch cilantro, chopped

Extra milk or broth if needed

Saute potatoes, celery, mushrooms, and onion until potatoes are al dente.  Add garlic powder, dill weed, salt, pepper, celery seed, Bragg's Organic Sprinkle, and vegetable broth.  Simmer to desired tenderness.  Add milk and cornstarch and heat through and stir to desired consistency.  Add cilantro and spinach prior to serving.  If necessary, add more milk or broth.