Vegan Potato Soup

1. 1

   Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.

2. 2

   Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.

3. 3

   Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.