Creamy Potato Soup (vegan)

potato soup

You can whip up this number in no time, see for yourself!

3 medium Yukon Gold potatoes, cooked and peeled, if desired
1/2 small onion
1 cup vegetable broth (or water)
1/4 teaspoon rosemary
1/8 – 1/4 pepper
1/2 teaspoon salt, or to taste
1 1/2 cups Coconut Milk

Oh so easy directions: 

Regular Blender/Stovetop Users: Chop the onion and sauté it until soft in a medium-sized saucepan. Cut the potatoes into cubes and add 2/3 of them to the pan, along with the broth, rosemary, white pepper, and salt. Simmer, covered, for about 15 minutes. Pour into blender along with coconut milk. Blend until smooth. Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot.

High-Powered Blender Users: Place two of the potatoes along with the remaining ingredients into the blender in the order given. Start machine on low speed and increase to highest setting. Blend for about 4 minutes, until steaming hot. Dice remaining potato and divide it among 4 bowls. Pour the soup over the potatoes and serve hot.

There you have it... quick and easy Potato Soup!
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