The words "creamy" and "soup" usually elicit thoughts of a rich puréed vegetable base with heavy cream stirred in. This simple soup gets its creaminess by puréeing part of the soup after it has cooked. I grew up eating my mom's creamy (and dairy-free) potato soup which very much resembles this recipe. She makes her potato soup using the simple combination of potatoes, celery, onions, salt, and pepper. I've added a few more ingredients, such as leeks, carrots, and dill, to make it more exciting!
This soup is a great way to test for a nightshade sensitivity in Phase 3 of the Elimination Diet. I've added a little salmon as a topping to make the soup more nutritious. If you are vegan or don't eat fish you could try stirring in a bit of cooked mung beans. I pressure cooked a large pot of these tender little beans the other day, and I've been incorporating them into main dish meals, such as casseroles and stews.
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