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Chunky Potato Soup

Name: Chunky Potato Soup
Prep time: 10 min
Total time: 45 min
Yield: 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

Prep 10 min
Total 45 min
Ingredients 7
Servings 4

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.

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

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.

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.