Loaded Baked Potato Soup

This rich and creamy soup will knock your socks off.  The flavor is exceptional, and it's such a cinch to make.  My husband especially loved this one!

INGREDIENTS:

- 2 cups celery, chopped

- 2 cups carrots, chopped

- 2 cups onion, chopped

- 1/2 cup butter or ghee, divided in half (I use this butter)

- 8 cups chicken broth, (this kind or homemade)

- 4 cups Yukon Gold potatoes, cut into 1 1/2" pieces

- 1 cup raw cream (you can substitute with 1/2 cup cashew milk if needed) (you can also substitute with regular cream, but please don't use homogenized!)

- 1 teaspoon sea salt (or more to taste)

- 1/4 cup arrowroot flour/starch

Topping Options:

- good quality sour cream, creme fraiche or greek yogurt

- raw chedder cheese, grated

- green onions

- freshly ground black pepper

DIRECTIONS:

1. Melt 4 tablespoons butter in large soup pot over medium heat.  Stir in celery, carrots and onions.  Cover the pot and reduce heat to low.  Let vegetables cook for 30 minutes.  Remove the lid and add potatoes and chicken stock, and bring to a boil.  Once boiling, turn down and simmer for 30 more minutes or until potatoes are tender.  Stir in cream and sea salt.

2. In a small saucepan melt remaining 4 tablespoons butter and add arrowroot, whisking while incorporating to avoid clumping.  Let the butter mixture cook for a couple of minutes while constantly stirring.  Add mixture to soup, and stir.

3.  Blend soup with a hand immersion blender or high-speed blender until desired creaminess (I like mine mildly chunky).  Add more salt if needed, and garnish with desired toppings.

Serve warm, and enjoy!

Approximately 6 servings

(Adapted recipe from here)