I love love love making soup because it feeds you all week and keeps developing more flavor as it sits in the fridge. I ate about 100 snickerdoodles plus a bunch of other delish cookies at our cookie exchange last week, so I knew that my creamy potato soup wasn’t gonna fly, either. It needed to be a veggie and broth kind of soup, but still creamy from…oh I don’t know….almond milk! Or regular milk from a cow or goat or whatever animal or nut you choose….as long as it’s not heavy cream. Because life is full of choices and if the choice is heavy cream in my soup or butter in my cookies, I mean let’s be real.. BUTTER IN MY COOKIES. Well helloooooo there, Winter. This soup is especially delicious followed by a snickerdoodle or two…just sayin'.
