Ingredients
Directions
- In a large pot, heat up the butter and sauté onions for 2 to 3 minutes. Then add the garlic and sauté for another minute.
- Add the celery, carrots, mushrooms, salt, and pepper and give everything a mix. Cook for 4 more minutes.
- Then add the potatoes, reduce the heat to low, and add the arracacha flour. Stir it well until the flour is spread evenly.
- Add the milk, water (or veggie broth), and bay leaf. Stir thoroughly and let it simmer until potatoes soften. Stir occasionally.
- Remove the bay leaf. Take out about 3 cups of the soup and blend them until smooth. Then add the pureed soup back into the pot. Adjust the seasoning to your liking.
- Serve warm and enjoy! You may also garnish your soup with spring onions, crispy tofu, or croutons
