Potato Soup (dairy free)

It's that time of year, SOUP SEASON! There's nothing I love more than a warm bowl of soup on a cool fall evening or anytime I am sick (which is often). I've been under the weather this past week so I have made this soup not once, but twice! I have quite literally survived on it. Only 8 ingredients and one pot, super easy to whip up when you need a bowl of comfort.

INGREDIENTS:

• 1/2 lb baby dutch yellow potatoes

• 4 large carrot sticks

• half of one yellow onion

• 4 garlic cloves

• 2 cups vegetable broth

• 2 cups almond milk unsweetened

• salt & pepper to taste

• 2 tbsp plant based butter (add more if needed)

METHOD:

• Chop carrots, onion and garlic

• Simmer with butter on medium heat for 5 minutes

• add vegetable broth & almond milk

• add chopped potatoes & bring to a boil

• let it boil on high for about 5 minutes then reduce heat to medium/low and let it simmer for another 15-20 minutes or until carrots/potatoes are tender (stir occasionally and be careful not to overcook, turn heat down lower if cooking too fast)

• add salt & pepper to taste

• Reduce heat to low, mash a few potatoes with a fork and stir (this will make the soup thicker)

• Enjoy!

Notes: If the soup is too thick, add more almond milk as needed. I don't measure the salt and pepper, I usually prefer a good bit though. If you prefer thicker soup, another option is to pour Half of the cooked soup into a blender and then back into the pot, stirring altogether. However, this soup is the perfect consistency for me as is without blending.