Creamy Potato Soup (w/ Vegan option)

Ingredients

• 2 stalk(s) celery diced
• 2/3 whole(s) white or yellow onions diced
• 3-4 clove(s) garlic smashed, diced
• 2-3 tablespoon(s) olive oil
• 1 cup(s) frozen crinkle cut carrots
• 1 cup(s) frozen broccoli florets
• 1-2 small sweet potatoes peeled, cut into small chunks
• 3-4 small russet potatoes peeled, cut into large chunks
• 1-3 tablespoon(s) salt to taste
• 1/2 tablespoon(s) black pepper
• 1/4 teaspoon(s) sage
• 1/2 teaspoon(s) oregano
• 1/2 teaspoon(s) basil
• 1/2 teaspoon(s) celery seed
• 1 cup(s) half-and-half (original unsweetened almond milk as a Vegan substitute)
• water

Preparation

1. Heat olive oil over medium high heat in a large pot.
2. Saute onion, garlic, celery until the start to sweat then add pepper and 1 T of salt.
3. When onions start becoming translucent, add carrots and cook for 2-3 minutes.
4. Add russet and sweet potatoes to pot and top off with water to just above the potatoes and bring to a boil.
5. Add sage, oregano, basil, and celery seed.
6. Add salt to taste.
7. Let slow boil for about 20-25 minutes uncovered, stirring occasionally (the water will reduce)
8. With the back of your spoon smash the potatoes in two or three places to give the broth a bit of texture.
9. Add half and half and stir in broccoli until tender.
10. Serve while hot.