Jannid's Potato Carrot Soup Recipe

Directions:

1. In a large pot, saute the onion, celery and carrot in olive oil til veges are softened a bit. Add the garlic and seasonings and stir for a couple minutes.
2. Add potato, vege stock - preferably low sodium.
3. Simmer til veges are cooked and adjust seasonings to your taste.
4. If you want to add a 12 oz can of evaporated milk, do it shortly before serving but remember to add in the calories.
5. Mash a few of the potatoes as this gives the soup a nice thickness yet still retains its rustic chunky character.
6. If you want it very thick, either add more potatoes or make a roux at the end and add that. If you can do the calories.
7. Add some cheese or bacon bits before serving if you like.