Unloaded Potato Soup

Perfect meal for a cool fall evening or a cold winter day, this “unloaded” potato soup is hearty, flavorful and 100% plant-based, no oil or animal products.  Serve with crusty whole wheat baguette.

4 Russet potatoes, peeled and cut into 1” cubes
1 medium onion, diced
1 large clove garlic, roasted
2 carrots, peeled and diced small
1 rib celery, de-stringed and diced small
3 ½ – 4 C vegetable broth
2 C non-dairy milk (I used unsweetened almond)
1-2 t salt (to taste)
¼ t pepper
½ t parsley
½ t dill
½ t rosemary
1 t cumin
1 t paprika
1 t chili powder
1/2 C nutritional yeast (optional)

Sauté onion and garlic in a little water, adding water as needed
Add carrots and celery and cook about 5 minutes
Add potatoes, spices and 1 C non-dairy milk and 1 C vegetable broth
Bring to a boil, watching so as not to scald milk
Reduce heat to medium, adding remaining milk and vegetable broth, heating through
Remove ½ cup vegetables without juice, smash and return to pot to thicken soup
Add nutritional yeast and stir (optional; if you want to use in single serving, add 1 T per 1.5 cups soup)

Note: Nutritional yeast found at health food stores

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