From the Dairy Free cookbook
2 c. chicken stock
2 small potatoes, peeled and diced
1 large carrot, peeled and sliced
1/2 c. celery, chopped
1/4 c. celery leaves
salt and pepper to taste
Bring stock to a boil. Add other ingredients, return to boil. Cover and simmer for 25 minutes. Pour into a blender and liquefy.
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