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Chunky Potato Soup

  • Prep 10 min
  • Total 45 min
  • Ingredients 7
  • Servings 4

Ingredients

4
medium Yukon potatoes, diced
1
celery stalk, chopped
2
tablespoons olive oil
1
medium onion, chopped
4
cups vegetable soup
1
cup carrot, finely chopped
1
cup coconut milk or almond milk

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you’d like you can add 1 cup of sweet corn.

Remember that this is a vegetarian recipe, but you can add pork or turkey bacon if you’re not a vegetarian.

Directions

  • 1 Rinse and cut the onion and celery stalk.
  • 2 Heat the oil in a medium pot over low heat, sauté the onion and celery until they’re soft, for about 15 minutes.
  • 3 Add the potatoes and vegetable soup, cover and simmer for about 25 minutes.
  • 4 Mash it leaving a few pieces of potato. You can use an immersion blender in the pot or a food processor, pressing the button once or twice.
  • 5 Add the coconut milk, cook for five more minutes and serve hot. Complement with pieces of vegan bacon, vegan cheese or spring onions.

I am always looking for excuses to make soup, and at this time of the year, I decided to make a chunky potato soup with vegetarian bacon. This soup is filling and delicious. It’s a lovely meal to enjoy during the fall—especially when nights start getting colder.

Rate and Comment

Jeannette Quinones Jeannette Quinones
October 19, 2016

I am always looking for excuses to make soup, and at this time of the year, I decided to make a chunky potato soup with vegetarian bacon. This soup is filling and delicious. It’s a lovely meal to enjoy during the fall—especially when nights start getting colder.