Crème of Potato Soup

3 tablespoons olive oil

½ cup diced onion, red or yellow

½ cup diced celery

1 cup diced red and green bell pepper

4 cloves garlic, minced

4 cups vegetable broth

2 cups water

2 tablespoons vegan chicken bouillon

3 medium red potatoes, cubed

3 medium yellow potatoes, cubed

1 teaspoon salt, or to taste

½ teaspoon ground black pepper, or to taste

½ teaspoon dill

1 cup cashew cream or soy creamer

2 tablespoons cornstarch

In a 4 quart sauce pan, sauté the onion, celery and green pepper just until tender. Add garlic and sauté a minute or two longer.

Add vegetable broth, water, bouillon, potatoes and spices.

Simmer on low heat until potatoes are tender.

Blend cornstarch into cashew cream or soy creamer and slowly add mixture to soup. Stir until slightly thickened.  Serve.