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Cream of Potato Soup

1 lg Onion, diced
1 md Carrot, sliced
2 Celery stalks, diced
1 tb Canola oil (optional)
2 Garlic cloves, mashed
4 1/2 c Vegatable stock
3 md Potatoes, diced
2 ts Italian seasoning
Salt/pepper to taste

In a large saucepan, saute the onion, celery and carrots in the oil (or water) until tender, 10-15 minutes. Add garlic and cook a few more minutes. Add broth, potatoes and seasonings and simmer about 30 minutes. Put about half of the soup in a blender to puree. Follow with the second half and serve.

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