Creamy Potato Soup Recipe

So like I said, I made creamy potato soup on Monday. My own recipe! Here it is:

4 cups water
1 tsp rock salt
2 celery sticks, chopped
1 carrot, chopped
1 tbsp. fresh chopped garlic
2 tbsp. butter (unsalted OK)

Boil the above ingredients for veggie stock on the stove, and steam the potatoes (below) at the same time.

5 medium russet potatoes (about 8 cups), chopped (no need to peel)

When the potatoes are tender, blend half of them in the blender with all of the veggie stock. (You might need to do this in 2-3 batches.)

Return blended potatoes/stock to soup pot with the rest of the chopped potatoes and add 1 cup of milk (low-fat is fine) and 1/2 cup of Parmesan.

If desired, top with dried or fresh parsley, freshly ground pepper, sour cream, and/or salsa.

Note: For a vegan or a really low-fat recipe, just omit the milk and cheese. It seemed pretty tasty before I added them, but it goes against my instinct to make things low-fat. OR for an even more-fattening soup, add 1 cup of Parmesan cheese (yum!) and serve topped with salted butter!