vegan-potato-soup

🥘 Ingredients

• olive oil
  2 tbsp
• onion
  1 cup diced
• carrot
  1 cup diced
• celery
  1 cup diced
• garlic
  3 cloves
• potatoes
  4 russet
• water
  4 cups
• salt
  2 tsp
• almond milk
  2 cups
• salt
  2 tsp
• pepper
  1 tsp ground black

🍳 Cookware

• large pot
• immersion blender

1. 1

   Heat olive oil in a large pot over medium heat. Add onion , carrot , celery , and garlic ; cook and stir until soft, about ⏱️ 10 minutes .

   olive oil: 2 tbsp, onion: 1 cup diced, carrot: 1 cup diced, celery: 1 cup diced, garlic: 3 cloves
2. 2

   Add potatoes , water , and 2 teaspoons salt . Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to ⏱️ 15 minutes .

   potatoes: 4 russet, water: 4 cups, salt: 2 tsp
3. 3

   Remove pot from the heat and puree soup with an immersion blender . Stir in almond milk .

   almond milk: 2 cups
4. 4

   Return soup to the heat and cook until heated through, about ⏱️ 5 minutes . Season with remaining 2 teaspoons salt and pepper .

   salt: 2 tsp, pepper: 1 tsp ground black