Potato Soup

Ingredients:

• 2 tsp olive oil

• 1/2 an onion, chopped

• 4 cloves of garlic, minced

• 1 tsp thyme

• 1 tsp salt

• ½ tsp ground black pepper

• 5 russet potatoes peeled and cubed

• 1 bay leaf

• ¼ cup nutritional yeast

• 3 cups of water

• 3 tsp of vegetable “better than bouillon” 

• 1 can of coconut milk

Options toppings:

• veggie bacon, parsley, cheddar cheese, or chives

Ingredients:

1. In a large pot, heat oil over medium heat. Add onion and sauté until translucent, about 3-5 minutes.

2. Add minced garlic and sauté for 1-2 minutes.

3. Add potatoes, thyme, salt, and pepper. Sauté for 2-3 minutes.

4. Pour in the water, and coconut milk to cover potatoes. Add bay leaf, nutritional yeast and bouillon. Stir until combined. Raise heat and bring to boil.

5. Once boiling, reduce heat to a simmer for about 15-20 minutes, or until potatoes are fork tender.

6. Using an immersion blender, partially blend until soup has become creamier but some potato chunks still remain. (if you do not have an immersion blender, you can spoon half of the soup into a regular blender, blend, then return to pot.)

7. Serve hot. I topped this batch of soup with vegan bacon and parsley. You could also top vegan bacon, vegan cheddar cheese shreds, and chives for a classic baked potato flavor.

*The soup based is vegan, top with vegan cheese if you would like to keep the recipe completely vegan🌱.