Vegan Potato Soup

Published on March 30, 2015 | By |

- Prep Time
- 10 Minutes
- Cook Time
- 15 Minutes
- Yield
- 8 cups
- Difficulty Level

It’s official! I finally got my little one to like potatoes and this is how it happened! I’ve tried every kind of potato dish you can imagine and she hates them all, until now. She was grinning from ear to ear when she tasted this and I was, too, when I saw her reaction! Big time happy here! I hope you have the same smiles at your house! Cheers!
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Dairy-Free, Egg-Free, Gluten-Free, Sugar Free

Ingredients

2.5 lbs russet potatoes
1 T. coconut oil
3 cloves garlic, minced
1 qt. Pacific Foods Vegetable Broth
1 cup almond, rice, cashew or coconut milk (not canned)
1/2 cup nutritional yeast
1 1/2 t. salt
1 t. Trader Joe's 21 Seasoning Salute or your favorite seasoning blend

Instructions

1. Peel and slice the potatoes. I used my food processor with the slicing blade to make it extra quick.
2. Add the broth, potatoes and garlic to a large soup pot or dutch oven. Bring to a boil and then turn temperature to low and simmer for 15 minutes.
3. Using an immersion blender, blend soup until smooth. Or use a regular blender. Fill the blender half full with potatoes and broth and blend until smooth. Repeat until all the soup is well blended and return it to the pot.
4. Add the seasonings and nutritional yeast and whisk or blend until smooth.
5. Season with pepper to taste, green onion, parsley or basil flakes.