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Potato Soup


1 lb Russet Potato, peeled 2tbsp extra-virgin olive oil
1 small white onion, diced 4 cloves garlic, minced
2 cups (450) vegetable stock 2 bay leaves
1/4 cup(60ml) cream Pinch nutmeg
Herbamare, to taste Fresh parsley for garnish


  1. In the pot, the potatoes in 1.5 quarts (1.5L) water, with 1 teaspoon of salt until done. Drain carefully, reserving the liquid, and set aside.
  2. Meanwhile, in another pot, heat the oil over medium heat and saute the onion and garlic until translucent.
  3. Add vegetable stock, bay leaves, cream, nutmeg, salt and pepper. Cover and bring to a boil, then cook for 4 to 5 minutes more.
  4. Slowly add cooked potatoes one after the other to control consistency (should be creamy).
  5. Remove the bay leaves then blend with a hand mixer. If the consistency is too thick (it should be like honey) add a little bit of the reserved potato water and blend again.
  6. Garnish with parsley and serve immediately. Serves 2
  7. From the book Nature's Own Candida Cure by William G. Crook.