Creamy Red Potato Soup

• 2 Tablespoons Olive Oil
• 1 cup Celery Finely Chopped
• 2/3 cups Carrot, Finely Chopped
• 1/2 cups Onion, finely chopped
• 2 cloves Garlic, Minced
• 4 cans (14 Oz. Size) Vegetable Stock
• 1/2 teaspoons Dried Dill
• 1/4 teaspoons Dried Basil
• 1/4 teaspoons Dried Parsley
• 1/4 teaspoons Salt
• 1/4 teaspoons White Pepper
• 16 whole Red Potatoes, Washed And Sliced
• 1 cup Heavy Cream
• 4 dashes Sriracha Sauce, Or More To Taste (optional)

1. Heat the olive oil in a large pot and add the celery, carrot, onion, and garlic. Let it cook for at least 5 minutes, until the onions become translucent. Add the vegetable stock, herbs, salt, pepper, and potatoes and allow the soup to simmer for at least 1 hour. Add the cream and sriracha (optional) and simmer for at least another hour. Add more salt, pepper, and herbs to taste if desired (or more sriracha if you like it really spicy!). Serve soup while hot and enjoy!

olive oil, celery, carrot, onion, garlic, vegetable stock, dill, ubc, ubc, ubc, ubc, red potatoes, heavy cream, sriracha sauce

Taken from tastykitchen.com/recipes/soups/creamy-red-potato-soup/ (may not work)