Vegan Potato Soup
Pour back into your skillet or saucepan to reheat.
Recipe Summary Vegan Potato Soup
My mother and I came up with this one night when an abundance of potatoes were around. The almond milk makes it so smooth and creamy. Enjoy! Top with green onions or any other topping for a great warm winter day soup.Ingredients | Vegan Loaded Baked Potato Soup2 tablespoons olive oil1 cup diced onion1 cup diced carrot1 cup diced celery3 cloves garlic, minced4 russet potatoes, peeled and cut into 1-inch pieces4 cups water4 teaspoons salt, divided2 cups almond milk1 teaspoon ground black pepperDirectionsHeat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.You can use vegetable broth instead of water if you choose.Mash soup with a potato masher if preferred.This soup adapts well to any flavors you might like to add - curry, cumin, basil, cardamom, whatever you like.Info | Vegan Loaded Baked Potato Soupprep: 25 mins cook: 30 mins total: 55 mins Servings: 8 Yield: 8 servings
TAG : Vegan Potato SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Potato Soup Recipes,
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