Creamy Soup Base

I've been working on this for awhile and think I've finally gotten my creamy soup base where I want it so I thought I would share the recipe.

In 2T melted butter (or olive oil, but I like butter for the flavor) saute 1 chopped onion, 3 cloves of garlic, 2 chopped carrots, 2 stalks chopped celery for a couple of minutes.

Add in 2 potatoes, peeled and chopped, saute until veggies start to soften.

Sprinkle on 1/4 c. Whole Wheat flour and stir until all flour is absorbed, then cook 2-3 minutes.

Add ~4c Chicken or Veggie stock. bring to a boil then cut back to a simmer and simmer until potatoes are soft.

Hit with an immersion blender or blend in small batches.

Voila! You now have a low fat soup base to make creamy soups / chowders. My favorite variation is to add 1 bag frozen corn kernels, and about 1/2 c milk or cream for corn chowder. You can also use it for seafood chowders and tomato bisque.