AuthorShannon
In a large stock pot melt 2 tbsp of butter over medium heat. Add 1 cup diced onion, cook for about 5 minutes or until translucent. Add 1 cup diced carrot.
Add 2 cups diced potatoes. Cover with 2 cups vegetable broth, and 3 cups unsweetened almond milk. Bring to a boil. Reduce heat to low and simmer for 25 minutes (stirring frequently!) or until potatoes are cooked through.
Remove approximately 1/2 of the soup to a large bowl and use immersion blender until smooth. If you don't have an immersion blender a regular blender or potato masher will also work.
Return blended soup back to soup pot and stir to combine. Season with salt and pepper to taste.
Garnish bowls of soup with bacon crumbles, cheddar cheese, green onion and sour cream.
Ingredients
Directions
In a large stock pot melt 2 tbsp of butter over medium heat. Add 1 cup diced onion, cook for about 5 minutes or until translucent. Add 1 cup diced carrot.
Add 2 cups diced potatoes. Cover with 2 cups vegetable broth, and 3 cups unsweetened almond milk. Bring to a boil. Reduce heat to low and simmer for 25 minutes (stirring frequently!) or until potatoes are cooked through.
Remove approximately 1/2 of the soup to a large bowl and use immersion blender until smooth. If you don't have an immersion blender a regular blender or potato masher will also work.
Return blended soup back to soup pot and stir to combine. Season with salt and pepper to taste.
Garnish bowls of soup with bacon crumbles, cheddar cheese, green onion and sour cream.