Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold. Veggie Potato Soup Recipe photo by Taste of Home. Next Recipe.
Directions. In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Remove from heat: add cheese and stir until cheese is almost melted.
Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk. Return soup to the heat and cook until heated through, about 5 minutes.
Ingredients. 5 medium russet potatoes (approx. 2 pounds) peeled and chopped into 1/2-inch cubes. 1/2 cup finely diced celery (approximately 3 stalks) 1 onion, diced. 3 cups of vegetable broth. 3 cloves of garlic, minced. 1/4 cup salted butter. 1 cup milk, optional. 1/2 cup parmesan cheese, grated.
This is a recipe thats so easy to make yet so delicious that everyone inhales it.. I use vegetable stock instead of water, add a smashed clove of garlic for each potato (you can mince it, but. . Easy Cheesy Crock Pot Potato Soup (Slow Cooker).