Herbed Vegan Potato Soup

Directions

1. In large saucepan set over medium heat, heat oil. Cook carrots, celery and onion, stirring occasionally, for 3 to 4 minutes or until starting to soften. Stir in garlic and cook, stirring occasionally, for 1 to 2 minutes or until garlic is golden and fragrant. Season with salt and pepper.

2. Sprinkle with flour and stir gently to coat vegetables. Cook, stirring occasionally, for 1 minute. Slowly add milk, stirring constantly to avoid clumps. Cook, stirring occasionally, for 2 minutes. Stir in potatoes, broth, bay leaf, thyme and rosemary; bring to a boil.

3. Reduce heat to medium.Cook at a simmer, stirring occasionally, for 30 to 35 minutes or until potatoes are soft and tender. Discard bay leaf.

4. Transfer 2 cups soup mixture to blender and purée until smooth. Stir back into soup and bring to a simmer. (Alternatively, useimmersion blender to pulse and create a creamy consistency but leaving vegetables chunky.)