Saturday Soup

Math Man is under the weather, and the weather we're all under here is pretty cold. So it seemed like a good night for soup and bread. I made carrot soup and oatmeal bread. Add a dollup of thick Greek yogurt to the soup and some cheese to the warm bread and this is a meal for heart and soul.

For the soup:

olive oil
3 medium onions, sliced
2 stalks of celery, 1" dice
5 large carrots, peeled and 1" dice
3 medium potatoes, russet or Yukon gold work well
2 cups of chicken broth or water
thick plain yogurt or cheese for garnish

In soup pot, saute onions in olive oil. Add celery, carrots, and potatoes as they are prepped. Pour broth over the top, bring to a boil. Reduce heat and simmer until carrots and potatoes are tender to a fork, about 20 minutes. Remove from heat. Using an immersion blender or blender, puree soup until smooth.

Serve with dollop of yogurt, or sprinkle with grated cheese. Reheats well.