I have always loved potato soup. Growing up we ate a simple potato soup made with milk and butter in it. As I got older, restaurants were serving “loaded potato soup” which was a version that was rich with bacon, cheese, and dairy, – basically loaded with fat. So, for a long time, I didn’t eat potato soup because I didn’t realize how easy it was to make a delicious potato soup that was healthy.
Start by steaming or par cooking about 3 pounds of diced potatoes. While they are cooking, in a soup pan with about 1/2 cup of vegetable broth over medium heat, saute diced onion, sliced mushrooms, diced carrots, & diced celery for about 7 minutes, or until they are tender. When the vegetables have softened I add about 2 cups of vegetable broth, about 1 cup of unsweetened plant-based milk, and about 1 cup of water.
When the potatoes are tender, add them to the soup pot. Mash the soup with a potato masher, it is okay to leave chunks. If desired put about 1 cup of the soup into a high speed blender and blend until creamy and stir back into the soup pot. Add salt and pepper to taste.
January is National Soup Month – celebrate with more soup recipes.
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