Mennonite Brown Flour Potato Soup

Instructions

1. In a large pot, heat some oil over medium heat. Add the brown flour and cook, stirring constantly, until it turns a golden brown color and gives off a nutty aroma, about 5-7 minutes. Be careful not to burn it.

2. Add the chopped onion and minced garlic to the pot. Cook for another 2-3 minutes until the onion is soft and translucent.

3. Stir in the diced potatoes, dried thyme, and parsley. Season with salt and pepper to taste.

4. Pour in the vegetable or chicken broth, and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.

5. If desired, add the heavy cream to the soup for a rich, creamy texture. Stir well to combine.

6. Taste the soup and adjust the seasoning as needed. Add more salt and pepper if necessary.

7. Ladle the Mennonite Brown Flour Potato Soup into bowls and garnish with fresh parsley for a pop of color and a hint of freshness.