No-Fuss Potato Soup

No-Fuss Potato Soup

6 cups cubed potatoes (you can peel but I didn't (remember NO-FUSS, using red potatoes works best but any will do)

5 cups water

2 cups chopped onion

1/2 cup chopped celery

1/2 cup thinly sliced carrots

1/4 cup coconut oil

4 teaspoons vegetable bouillon

2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon natural butter flavor (optional)

2 cups rice milk

4 heaping Tablespoons whole wheat flour

3 Tablespoons chopped fresh parsley

Snipped chives, optional

In a large slow cooker, combine the first ten ingredients. I do take one of the potatoes and peel and dice it into very small pieces Cover and cook on high 7-8 hours, until vegetables are tender. In a bowl whisk the rice milk and flour together. Add to soup and add the parsley; mix well. Cover and cook 30-60 minutes, until heated. Garnish with chives if desired.

We loved this soup! We have had it with toast and homemade bread. We think it would be great in whole wheat bread bowls.