It’s feeling like fall here in Durham, so I’ve got a craving for potato soup. It’s such a simple dish, but it’s defiantly delicious. Plus it’s cheap to make, and with food prices what they are it’s a nice addition to your weekly menu.
You can make this with your favorite non-dairy milk, but you can also just add more water instead. Once the potato is mashed, it will make the soup creamy.
Another variation is to use sweet potatoes instead of regular potatoes, and use apple juice instead of broth.
Vegan Slow Cooker Potato Soup
- 4 Russet Potatoes (or equivalent of other kind of potato)
- 2 cups veggie broth
- 1 clove garlic, minced
- 1 spring fresh rosemary, whole (remove stem before serving)
- 1 cup unsweetened almond milk (or unsweetened soy or rice milk)
- salt and pepper
Peel the potatoes and cut into medium sized cubes. Place potato and broth into slow cooker and set on low. Add rosemary, 1 tsp salt, and fresh ground pepper. If the potatoes aren’t covered by the broth add a little more.
Cook all day on low (6 – 10 hours). Use an immersion blender to puree everything. You can also use a blender, but make sure not to fill it all the way or you’ll have a hot mess on your hands!
Add almond milk and puree some more. Taste and adjust salt and pepper. Serve topped with fresh chopped thyme and chives.
While you still have out your crockpot, try some chocolate chip cookies in it!