Creamy Potato Soup

With hints of lemon, black pepper & celery... this soup is no where near bland.  Warm and hearty, creamy... oh and vegetarian :) 

Time: 1 hour  

Yields: 2 servings  

Ingredients:  

• 2 large potatoes
• 1 small white onion
• 2 tablespoons butter  
• 1 stalk celery  
• juice of 1/2 a lemon
• 1 1/2 cup water
• 1 vegetable boullion cube  
• 1/2 cup Lactaid
• salt & pepper to taste

Recipe: 

1. Peel & cube the potatoes ~1 inch cubes.
2. Dice the onion. 
3. Slice the celery into thin slices.
4. Warm the butter in a medium sized pot, add the onion.  
5. After a minute, add the potatoes & celery. Stir in 1 teaspoon black pepper & 1 teaspoon salt.  
6. Let the potatoes "fry" for about 3 minutes, stirring occasionally, then add in the vegetable boullion cube & the water. Bring to a boil. 
7. Once the potatoes are boiling, cover the pot & lower the heat. Let sit for 15 minutes. 
8. Uncover the pot & test the potatoes with a pot spoon, make sure they're soft enough to melt down.
9. Turn off the fire & pour the soup mixture into a large food processor. Pour in the Lactaid (or milk) & pulse until smooth.  
10. Pour the soup back into the pot & add in the lemon juice. Reheat, stir, & serve! You can add in fresh or dried parsley for garnish.