Creamy Potato Soup

Ingredients

• 2 lbs Russet Potatoes
• 1 Yellow Onion
• 3 cloves Garlic
• 6 cups Vegetable Broth
• 1 cup Dairy-Free Milk (unsweetened)
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Dried Thyme
• 2 tbsp Nutritional Yeast
• 1/4 cup Dairy-Free Sour Cream
• 2 tbsp Fresh Chives
• 2 tbsp Dairy-Free Butter
• 1/4 tsp Smoked Paprika

Instructions

1. 1

   Peel and dice the potatoes into 1-inch cubes. Dice the onion and mince the garlic.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

3. 3

   Add the diced potatoes, vegetable broth, salt, pepper, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

4. 4

   Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth, then return to the pot.

5. 5

   Stir in the dairy-free milk, nutritional yeast, and dairy-free butter. Heat through gently, but do not boil.

6. 6

   Remove from heat and stir in dairy-free sour cream.

7. 7

   Ladle the soup into bowls and garnish with fresh chives and a sprinkle of smoked paprika.

8. 8

   Serve immediately and enjoy!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.