This vegan potato soup made with almond milk is super smooth and creamy. It’s delicious topped with croutons and green onions for a warming winter soup.
serves 8
2 tablespoons olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
3 cloves garlic, minced
4 russet potatoes, peeled and cut into 1-inch pieces
4 cups water
4 teaspoons salt, divided
2 cups almond milk
1 teaspoon ground black pepper
Heat 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.
Note:
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.
Nutrition Facts (per serving)
147 Calories
4g Fat
25g Carbs
3g Protein