Dairy-Free Irish Potato Soup with Smoked Salmon

Ingredients

• 2 lbs Potatoes
• 1 medium Onion
• 2 stalks Celery
• 4 cups Vegetable broth
• 4 oz Dairy-free cream cheese
• 4 oz Smoked salmon
• 2 tbsp Fresh chives
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Peel the 2 lbs of potatoes and cut them into 1-inch cubes. Peel and dice the 1 medium onion. Wash and slice the 2 stalks of celery.
2. 2Place the 2 lbs of cubed potatoes, the diced 1 medium onion, and the sliced 2 stalks of celery into a large heavy-bottomed pot. Pour in the 4 cups of vegetable broth.
3. 3Bring the contents of the pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the potatoes are very tender, which should take approximately 20 to 25 minutes. You can test for tenderness by piercing a potato cube with a fork; it should slide off easily.
4. 4Carefully transfer the hot soup mixture to a blender, filling it no more than halfway. Blend until completely smooth, or use an immersion blender directly in the pot and blend until smooth. Be cautious of the hot liquid.
5. 5Return the pureed soup to the large heavy-bottomed pot. Add the 4 oz of dairy-free cream cheese to the soup and stir over low heat until it is completely melted and smoothly incorporated. This should take about 2-3 minutes.
6. 6Season the soup with the 1 tsp of salt and the 1/2 tsp of black pepper. Stir well to combine. Taste and add more salt or pepper if desired.
7. 7Ladle the hot soup into four individual bowls. Arrange the 4 oz of smoked salmon over the top of the soup in each bowl. Sprinkle the 2 tbsp of fresh chives over the smoked salmon.
8. 8Serve the Dairy-Free Irish Potato Soup immediately.

Substitutions

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