Potato Soup
This versatile, hearty soup is delicious on its own or with bread for dipping. Fresh dill really makes the flavors pop in this recipe.
Prep: 15 mins
Cook: 30 mins
Yield: 6-8 servings
Reprinted from The China Study Family Cookbook (BenBella Books, 2017).
Ingredients
Ingredients
- 1 large yellow onion, diced
- 2 large carrots, diced
- 3 celery stalks, diced
- 8 ounces button mushrooms, sliced (optional)
- 6 cups low-sodium vegetable broth
- 2 pounds russet potatoes, peeled and diced
- 1 Tbsp minced fresh dill, plus more for garnish
- 1 Tbsp dried basil (if using mushrooms)
- 1 tsp dried thyme
- 2 cups plant-based Cheese Sauce
- Sea salt and black pepper to taste
Instructions
Instructions
- 1. Sauté the onion, carrots, celery, and mushrooms (if using) in a large saucepan over medium heat until the onion turns translucent and starts to brown, about 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
- 2. Add the vegetable broth, potatoes, dill, basil (if using), and thyme. Cover and cook until the potatoes are tender, about 20 minutes.
- 3. Add the plant-based cheese sauce, season with sea salt and black pepper to taste, and cook for another 5 minutes.
- 4. To serve, ladle the soup into bowls and garnish each serving with additional fresh dill.
Cooking Tips
Cooking Tips
- 1. You can substitute the plant-based cheese sauce with 2 cups of unsweetened plant-based milk mixed with 2 tablespoons of arrowroot powder.
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