Makes 3-6 servings
1/4 c butter (or just olive oil for vegan)
1 tbsp olive oil
10-15 celery stalks, small dice
1 leek and half an onion, small dice
3 cloves garlic, minced
1/3 cup flour
2 cups chicken broth (or veggie broth for vegetarian)
2 cups milk (or almond/soy milk for vegan)
1 cup almond milk
salt, pepper, all seasoning, cayenne, garlic salt to taste
Melt the butter and olive oil in a stew pot over medium high heat.
Add in celery, leek, onion, and garlic. Season. Cook until translucent, about 5 minutes.
Add flour and cook about another minute. Add in the broth and milks. Bring it all to a boil. Taste and season as needed. Turn down and simmer for 10-15 minutes.
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