Dilly Cream of Potato Vegetable Soup Recipe Framework (Dairy-Free and Gluten-Free!)

kitchenstewardship.com

Ida Pence Waterous

3 Tbs. fat of choice

1 leek, chopped (optional)

1 clove garlic, minced

4 medium potatoes, diced

2 carrots, sliced (optional)

4 c. chicken stock (or boil potatoes in water, drain, and include extra milk for 100% meatless)

1 scant Tbs. salt

¼ tsp. pepper

2 c. broccoli (or more)

Other vegetables such as cauliflower, cabbage, zucchini, turnips, and more (what’s in your fridge?)

4 c. milk, reserve ½ cup to mix with starch

1 tsp. dill (marjoram, thyme, or tarragon are also nice in place of dill)

1 Tbs. fresh parsley

3 to 6 Tbs. arrowroot starch

½ to 1 pound green beans, trimmed and cut

1 to 2 packed cups chopped leafy greens

Directions at kitchenstewardship.com

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