8 cups vegetable broth
4 lbs. whichever potatoes you prefer
1 cup nutritional yeast
1/2 tbs dried celery
2 cups almond milk
1 clove minced garlic (I just put mine through a press)
2 medium chopped carrots
1 small onion, diced
1/2 cup olive oil
5 tbsp. flour
oregano, salt, and pepper to taste
1 bunch of chopped kale
Start off by sauteing the garlic, carrots, and onion in the olive oil. Gradually add the flour and 1/2 cup almond milk. Continue sauteing until carrots are soft. Use the oregano, salt, and pepper to season to taste.
While that is sauteing, (or before, or after.. if you’re like me and are horrible at multitasking in the kitchen :P) bring the vegetable broth to a boil. Add in the potatoes, nutritional yeast, dried celery, and 1 & 1/2 cups almond milk. Lower the heat and let this cook until the potatoes are ready.
Once both of your little magical mixtures are ready, mix them together and throw in the chopped kale while it’s still hot. Stir through and allow to sit for a moment until the kale is cooked from the leftover heat.
This recipe is anything but traditional potato soup, but I’d almost bet you anything you’ll never want plain old potato soup again after you try it. I was put off at first (picky eater?), but it’s totally worth giving a try. I hope you try & love it as much as I do, and if not.. you can send me what you don’t eat of it. Haha! Enjoy.