Ingredients:
3 potatoes, peeled and cubed.
3 celery stalks, diced.
2 cloves of garlic, diced.
1/2 onion chopped or 1 tsp onion powder.
1 tsp dried basil.
3 cup chicken broth.
1/2 heavy cream.
1/2 cup ricotta cheese.
1/2 tsp salt
1/2 tsp pepper.
2 Tbl spoons of olive oil or ghee.
2 carrots, diced.
Directions:
Pre-cook the potatoes in the microwave after peeling to speed up the cook time. In the mean time heat oil or ghee in a sauce pan on medium heat. Next dice celery, onion, and garlic. Sweat celery, onion, and garlic in heated oil. Dice pre-cooked potatoes and saute them with the veggies. Saute for about 5 minutes more on medium. Add basil, salt and pepper, saute for another minute. Add chicken broth and bring to a boil for about 10 minutes. Once potatoes are soft use immersion blender or food processor to puree. Add cream, ricotta cheese, and diced carrots let simmer for 15 minutes.
Enjoy!
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