Dairy-Free Kartoffelsuppe (Potato Soup)

Ingredients

• 2 lb Potatoes
• 1 medium Onion
• 1 Leek
• 1 medium Carrot
• 2 stalks Celery
• 6 cups Vegetable broth
• 1 cup Plant-based milk (unsweetened)
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Peel and dice the potatoes, onion, carrot, and celery. Slice the leek.
2. 2Heat the olive oil in a large pot over medium heat. Add the onion, leek, carrot, and celery and sauté until softened, about 5-7 minutes.
3. 3Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
4. 4Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
5. 5Stir in the plant-based milk and heat through. Season with salt and pepper to taste.
6. 6Garnish with fresh parsley before serving.

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