Pointer's Place

Soup season is upon us, my friends! This is my go-to potato soup recipe.

6 ish gold potatoes
1 large carrot
3 celery stocks
1 yellow onion 
3 ish cloves of garlic
1 box of Kirkland bone broth
Splash and a half of half and half (or whatever milk you have on hand)
1/2 cup ish sour cream 
1 1/2 cups ish shredded sharp cheddar 
4-6 tbsp butter divided
1/4 cup of flour 
Seasoning of choice (salt, pepper, parsley, rosemary, etc.)

1. Sauté onion, garlic, celery, and carrot in a bit of butter with your seasonings. (Sometimes I’ll add other vegetables or mushrooms depending on what I have. The more plant diversity- the better!) 
Note: Mincing your garlic and letting it sit for 10 minutes boosts it’s release of allicin- an anti inflammatory, free- radical blocking compound.
2. Blend your vegetable mixture with a box of bone broth. (Feel free to skip this step if your family isn’t texture sensitive) 
3. Melt some butter, mix in flour to make a roux. 
4. Slowly add back in your blended vegetable mixture stirring and thickening it as it incorporates. 
5. Add your gold potato cubes to the pot. 
6. I added more seasonings at this point. 
7. Let it simmer until potatoes are soft. 
8. Optional: mash a few of the potatoes, leave them all whole, or if you prefer a single consistency, blend it all up. 
9. Turn off the heat. Add your splash and a half of cream, 1/2 ish cup of sour cream, and sharp cheddar cheese. Stir it in until it melts. 
10. Enjoy