Creamy Potato Soup

This soup was created by both me and my girlfriend. It first started off as a very basic potato soup and evolved into something very flavorful. It does require a bit of prep work though. It's perfect to make for a sick loved one, not so perfect if both of you are sick.

Ingredients

Serves 4

4 cups homemade vegetable stock
3 carrots, chopped finely
1/2 onion, diced
1 stalk celery, chopped finely
1 tsp cooking oil
4 potatoes, diced
2 Tbsp granulated garlic
2 Tbsp granulated onion
2 Tbsp Badia Complete Seasoning
About 5 drops Tabasco sauce or hot sauce of your choice
3 tsp sea salt (NOT iodised salt!)
1 cup unflavored almond milk

Instructions

My girlfriend wrote these instructions, thats why there is wording that I usually would not use.

1. Chop the carrots, onion, and celery as finely as you can. Add cooking oil and chopped veg to a saucepan and sautée lightly until the onions become translucent.

2. Add the veg stock and potatoes, then add the seasonings. I don't normally recommend branded products, but Badia Complete Seasoning is a very nice blend for this application. If you can't find it, use 1/2 tbsp extra of granulated garlic and onion, 1 tsp extra salt, and 1/3 tsp each dried oregano, basil, and parsley (do try to find it, though).

3. Boil potatoes until tender, approximately 45 minutes. Please note, this procedure will thicken the soup a bit with the potatoes' natural starches.

4. When done, add the almond milk and allow the soup to return to a simmer. Remove from heat and serve.