Creamy potato mushroom soup

Ingredients

• 16 oz potatoes
• 4 oz cremini mushrooms
• 2.5 oz celery
• 1 yellow onion
• 6 oz carrots
• 2 clove garlic
• 4 oz green peas
• 1 tsp thyme
• 1 tsp rosemary
• 4 tbsp vegetable stock concentrate
• 2 tbsp cream cheese
• 2 oz butter
• 2 oz milk
• 2 tbsp potato starch
• 1 tbsp oil
• 1 tsp olive oil
• 2 1/2 cup water
• salt

Directions

1. Prep: Wash and dry produce.
   1. Dice potatoes into ½-inch pieces.
   2. Halve, peel, and finely chop onion.
   3. Trim and quarter mushrooms.
   4. Trim, peel, and halve carrots lengthwise; slice crosswise into ¼-inch-thick half-moons.
   5. Finely dice celery.
   6. Peel and mince or grate garlic.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add potatoes, onion, thyme, rosemary, and a big pinch of salt. Cook, breaking up some of the potatoes and stirring occasionally, until lightly browned, 4-6 minutes.
3. Add a drizzle of oil, mushrooms, carrots, and celery; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more.
4. Add garlic to pot; cook, stirring frequently, until fragrant, 1-2 minutes more.
5. Add peas, stock concentrates, ½ tsp salt, and 2½ cups water to pot with veggies. Cover and bring to a boil, then reduce to a low simmer. Cook until potatoes are fork-tender, 10-12 minutes.
6. Stir cream cheese, butter, milk, and potato starch into soup. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Turn off heat. Taste and season with salt and pepper.