Cream Of Chicken Soup - Dairy Free - cooking recipe

Ingredients

2 cups chicken stock or 2 cups chicken bouillon
2 small potatoes, peeled and diced
1 large carrot, peeled and sliced
1/2 cup celery, chopped
1/4 cup celery leaves
salt and pepper

Preparation

Bring stock or bouillon to a boil.
Add vegetables, salt and pepper and return to a boil.
Cover and simmer for 25 minutes.
Pour into a blender and liquefy.
Serve hot.
If soup is too thick, use milk substitute or bouillon to thin.