Rating: 4.5 stars
42 Ratings
  • 5 star values: 35
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

My mother and I came up with this one night when an abundance of potatoes were around. The almond milk makes it so smooth and creamy. Enjoy! Top with green onions or any other topping for a great warm winter day soup.

Recipe Summary

25 mins
30 mins
55 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.

  • Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.

  • Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

Cook's Notes:

You can use vegetable broth instead of water if you choose.

Mash soup with a potato masher if preferred.

This soup adapts well to any flavors you might like to add - curry, cumin, basil, cardamom, whatever you like.

Nutrition Facts

147 calories; protein 3g; carbohydrates 25.1g; fat 4.2g; sodium 1236.9mg. Full Nutrition