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Potato Soup

Entree Ingredients (Two Servings)

     1 ½ russet potato cubed
     ½ stalk of celery, chopped
     2-3 TB chopped onion
     1 TB parsley
     4-5 baby carrots, sliced
     1 TB Earth Balance
     1 tsp. Tarragon seasoning
     ¼ slice of lemon juice
     3 TB no chicken bouillon
     1-2 TB. oil
     vegetable bouillon cubes(1/2 cube or ½ tsp. powder)
     dash of garlic powder

Preparation

Add chopped onion and celery to oil and sauté until light brown. Add ½ of the cubed potatoes and continue to heat. Stir frequently until some of the cubes are light brown.

Add 3 cups water to pot and add the rest of the potatoes. Cook until the potatoes soften and begin to fall apart. Add carrots and cook 2 more minutes.

Finish with adding bouillon, 2 TB. butter, a squeeze of fresh lemon juice to taste, and seasonings. Cook 2 more minutes until seasonings are blended and until soup is thoroughly mixed. Allow to cool and refrigerate.

To serve: Heat in pot until just before boiling, pour into bowl.