VEGAN CREAMY POTATO SOUP

This soup is quick, creamy and delish! You can be creative with your toppings. Try gluten-free croutons, parsley, chives, green onions, or red pepper flakes for a slight kick. This is the perfect comfort soup to sooth the winter blues. Enjoy!

INGREDIENTS:

• 5 large russet potatoes, peeled and cubed

• 2 Tbsp salt

• 1 Tbsp freshly ground black pepper

• 1 Tbsp nutmeg

• 2 large carrots, peeled and diced

• 3 stalks of celery, diced 

• 1 large yellow onion, diced

• 2 Tbsp Joy’s Gourmet Garlic Spread 

• 2 bay leaves

• 1-16 ounce carton vegetable broth (or homemade is best!)

• 1 Tbsp flour (gluten-free if you need)

• 1 cup dairy-free milk (we used almond milk and it was wonderful)

DIRECTIONS:                 

1.  Set burner to medium heat.

2. In a large pot sauté the celery, onions and carrots until cooked semi-tender.

3. Add the salt, pepper, nutmeg, bay leaves, and flour.

4. Add the dairy-free milk 1/3 cup at a time and stir until smooth and creamy.

5. Add the vegetable broth a little at a time, while continually stirring.

6. Bring to a simmer.

7. Add the potatoes, cover and simmer until they are breaking apart.

8. Mash the potatoes in the pot if you like it creamier.

9. Stir in 2 Tbsp Joy’s Gourmet Garlic Spread.

We like to top the soup with 1 Tbsp Joy’s Gourmet Garlic Spread, chives, and a little ground black pepper when serving.