Fully Loaded Potato Soup

2 Tbsp canola oil (30 mL)

1 cup diced celery (250 mL)

1 cup diced carrot (250 mL)

1 onion, diced (1)

3 large russet potatoes, peeled and diced (3)

4 cups low-sodium chicken broth (1 L)

1/2 tsp garlic powder (2 mL)

1/2 tsp dried thyme (2 mL)

1/4 tsp pepper (1 mL)

1/8 tsp cayenne pepper (.5 mL)

1/4 cup 2% milk (60 mL)

Optional Garnishes

Bacon bits

Cheddar cheese

Chopped dill pickles

Sliced green onions

Sour cream
1. In a large, heavy-bottomed pot set over medium heat, add canola oil. Add celery, carrot and onion. Cook the vegetables for about 5 minutes, until soft and translucent. Be careful not to overcook the vegetables to the point where they start to take on colour.
2. Add potatoes, broth and seasonings. Cover and bring to a simmer for 15 minutes or until potatoes are fork-tender.
3. Use an immersion blender or potato masher to partially purée the soup. Blend for about 15 seconds leaving bite-sized pieces of vegetables.
4. Remove from heat. Stir in the milk.
5. Serve warm with optional garnishes.
TIP: Potatoes are best stored in a cool, dark location that is well ventilated and dry.