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.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 cup (diced)
- carrot: 1 cup (diced)
- celery: 1 cup (diced)
- garlic: 3 clove (minced)
- russet potatoes, peeled and: 4 piece (cut into 1-inch pieces)
- water: 4 cups
- salt: 4 tsp (divided)
- almond milk: 2 cups
- ground black pepper: 1 tsp
Metric Conversion
Stages of cooking
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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.
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Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
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Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.
