Potato Soup

From The China Study Family Cookbook

Serves 6 to 8

• 1 large yellow onion, diced
• 2 large carrots, peeled and diced
• 3 celery stalks, diced
• 8 ounces button mushrooms, sliced (optional)
• 6 cups low-sodium vegetable broth
• 2 pounds russet potatoes, peeled and diced
• 1 tablespoon minced fresh dill, plus more for garnish
• 1 tablespoon dried basil (if using mushrooms)
• 1 teaspoon dried thyme
• 2 cups Cheese Sauce, or 2 cups unsweetened plant milk mixed with 2
• tablespoons arrowroot powder
• Sea salt and black pepper

1. Sauté the onion, carrots, celery, and mushrooms (if using) in a large saucepan over medium heat until the onion turns translucent and starts to brown, about 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
2. Add the vegetable broth, potatoes, dill, basil, and thyme. Cover and cook until the potatoes are tender, about 20 minutes.
3. Add the cheese sauce, season with sea salt and black pepper to taste, and cook another for 5 minutes.
4. To serve, ladle the soup into bowls and garnish each serving with additional fresh dill.