Ingredients
Equipment
Method
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and celery. Cook for about 5 minutes, or until softened, stirring occasionally. Add the garlic and cook for another minute, until fragrant.
- Cook the potatoes: Add the diced potatoes to the pot and stir them in with the aromatics. Let them cook for 2-3 minutes.
- Simmer the soup: Pour in the vegetable broth and add the salt, pepper, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are soft and easily pierced with a fork.
- Blend the soup: Remove the bay leaf (if used) and carefully blend the soup. If using an immersion blender, blend directly in the pot until smooth. If using a regular blender, let the soup cool slightly before transferring it in batches. Be sure to blend until creamy and smooth.
- Add the almond milk: After blending, stir in the almond milk. If the soup is too thick, you can add more broth or water to reach your desired consistency. Heat the soup through over low heat.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley for a pop of color and flavor.
Notes
The key to this vegan potato soup’s creamy texture lies in the blending process. Blending the potatoes once they’re tender creates that rich, velvety consistency that’s perfect for a soup. If you prefer a chunkier texture, you can blend only half of the soup and leave some potato pieces in the mix.