Description
A creamy, cozy vegan potato soup that feels indulgent yet is incredibly easy to make, perfect for lunch or dinner.
Ingredients
- Yukon Gold potatoes, diced
- Dairy free milk, unsweetened
- Onion, chopped
- Carrots, chopped
- Celery, chopped
- Garlic, minced
- Vegetable broth
- Salt
- Pepper
- Olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onions, carrots, and celery, cooking until the vegetables are softened.
- Stir in minced garlic and cook for an additional minute.
- Add diced Yukon Gold potatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in dairy free milk and season with salt and pepper to taste.
- Serve warm and enjoy.
Notes
This soup freezes well and can be made ahead of time. Adjust seasonings to taste.