Creamy Potato Soup


Creamy Potato Soup

Ingredients 2 carrots, peeled and chopped 10 garlic cloves, minced 2 onions, chopped 2 tbsp oil (your choice for sauteing) 14 small & medium Potatoes, chopped into bite size pieces 6 cups vegetable broth 1 tsp black ground pepper 2 tsp rosemary leaves 1 tsp sage powder 4 cup unsweetend almond milk 4 tbsp nutritionl yeast 2 tsp salt (or to taste)

Instructions In a large stock pot, add in oil, carrots and onions. Cook on high heat until the onions become translucent and a bit color develops on the veggies, about 5 minutes.

Make a well in the middle of the onions and carrots bring heat down to medium high and add in the minced garlic. Mixing around the garlic only, cook for about 1 minute or until the garlic becomes fragrant.

Mix all the veggie together and add in the potatoes, vegetable broth, and the spices. Mix and bring to a boil. Once boiling, bring down to a simmer and cover, leaving the lid slightly ajar to prevent boiling over.

Check potatoes for tenderness and stir every 5 minutes until the potatoes become very soft. This should take about 25 minutes at a simmer.

Once potatoes have softened sufficiently carefully remove about 4 cups of potatoes and set aside. With an emolsion blender or a regular blender blend all of the remainding mixture in the pot. Once all is blended add in milk and salt to taste.

Tip: To turn this into a potato corn chowder soup, simple add a can of drained corn.


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