vegan potato soup

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any other plant-based milk)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs (such as parsley or chives) for garnish (optional)

Instructions:

1. Sauté Onion and Garlic:
   • In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for 3-4 minutes until onion becomes translucent and garlic is fragrant.
2. Add Potatoes:
   • Add diced potatoes to the pot. Stir well to combine with the onion and garlic.
3. Pour in Vegetable Broth:
   • Add vegetable broth to the pot. Bring to a boil, then reduce heat to medium-low. Let simmer for about 15-20 minutes, or until potatoes are fork-tender.
4. Blend Soup:
   • Once potatoes are cooked, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
5. Add Almond Milk:
   • Stir in the almond milk (or other plant-based milk) to the blended soup. Adjust consistency with more milk if desired.
6. Season:
   • Season with salt and pepper to taste. Stir well.
7. Serve:
   • Ladle the soup into bowls. Garnish with fresh herbs like parsley or chives if desired.
8. Enjoy:
   • Serve hot and enjoy your delicious vegan potato soup!