Soup season has arrived and nothing warms the soul quite like potatoes. When prepared the right way, potatoes are a satiating source of fiber, antioxidants and prebiotics. This hearty potato soup has boiled potatoes and a dash of white wine vinegar to help balance the glycemic index and add delicious flavor.

• 2 tablespoons Olive Oil
• 3 Garlic Cloves, minced
• 2 Onions, finely chopped
• 2 stalks Celery, finely chopped
• 2 large Carrots, finely chopped
• 4 medium Russet Potatoes, peeled and diced
• 6 cups Vegetable Broth
• 1 teaspoon dried Thyme
• 2 Bay Leaves
• 1 1/2 teaspoons White Wine Vinegar
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 tablespoon Green Onions, chopped
• 1 teaspoon Hot Sauce, optional

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add onions and garlic and cook for 2 minutes.
3. Add celery, carrots, salt and pepper then cook until they begin to brown.
4. Add potatoes, vegetable broth, thyme, and bay leaf.
5. Bring to a boil then simmer until potatoes are soft.
6. Remove bay leaves and stir in white wine vinegar.
7. Puree your soup in a blender until completely combined.
8. Serve and top with green onions and a little hot sauce.