Alpine Veggie Soup

This recipe is one of my go-to soup recipes. It's easy, quick, and the ingredients are inexpensive. Plus it hits the spot. I got the recipe from Tami Connelly, who served it when we stayed with them over a hunting weekend. 

Ingredients:

• about 5 stalks celery, sliced
• 1 onion, diced
• 1 clove garlic, minced or 1/2 tsp garlic powder (or more garlic to taste)
• 1 Tbsp butter (or margarine for dairy free)
• 1 Tbsp water, if desired
• 6 cups chicken stock OR 6 cups hot water + 6 chicken bullions 
• about 5 carrots, sliced
• about 2-3 large potatoes, diced
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 tsp dill weed

Instructions:

• In a large saucepan, sauté the celery, onions and garlic in butter with water.
• Add chicken stock, carrots and potatoes. Heat to boiling then turn down heat and simmer for 20 minutes or until the potatoes and carrots are cooked.
• Add salt, pepper and dill weed and simmer a few more minutes.