5 carrots, diced
5 celery stalks , diced
5-7 potatos depending on size (you can use any variety of potato, I like to change it up depending on soup but typically use red potatoes, or yukon golds I prefer to leave the skin on)
4 Tbsp butter
salt and pepper ( I like to use a mix of sea salt and himilayian salt)
2 chicken breasts (Optional if you want this soup to be vegetarian you can make without chicken)
1 small yellow or red onion or 2 small shallots
1 packet knorr homestyle soup starter Chicken or vegetable (This is kinda cheating but I love these!!)
8 cups water
Add 8 cups of water and 1 packet knorr soup starter to a large pot, cube the potatoes and add.
Boil potatoes at medium-high heat for 20 minutes.
In a frying pan, add butter, carrots, celery, onions (or shallots) salt and pepper.
Start with a teaspoon each of salt and pepper, add more salt and pepper to taste during simmer phase.
Simmer vegetables and butter for 20 minutes.
While the veggies cook shred the chicken, I use rotisserie chicken for my husband, and leave the soup vegetarian for me. You can use any kind of chicken breast though.
Once 20 minutes have passed check your veggies
The potatoes are ready if they slide off a fork when poked.
The mirepoix is ready when the onion/celery looks translucent.
At this point you can increase the heat on the frying pan and brown the veggies for a few minutes, if you prefer unbrowned veggies skip this step.
Add the frying pan contents to the soup pot, add the chicken, and salt and pepper to taste.
Simmer for another 20-45 minutes, and enjoy! Stay tuned for ways to expand upon this recipe.