Vegan Potato Soup
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.
olive oil
2
tablespoons
diced onion
1
cup
diced carrot
1
cup
diced celery
1
cup
garlic, minced
3
cloves
russet potatoes, peeled and cut into 1-inch pieces
4
water
4
cups
salt, divided
4
teaspoons
almond milk
2
cups
ground black pepper
1
teaspoon
 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.
  Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
  Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.
