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Chunky Potato Soup

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  • Prep 10 min
  • Total 45 min
  • Ingredients 7
  • Servings 4
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I am always looking for excuses to make soup, and at this time of the year, I decided to make a chunky potato soup with vegetarian bacon. This soup is filling and delicious. It’s a lovely meal to enjoy during the fall—especially when nights start getting colder.
by Jeannette Quiñones Cantore
Updated Oct 19, 2016
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Ingredients

  • 4 medium Yukon potatoes, diced
  • 1 celery stalk, chopped
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cups vegetable soup
  • 1 cup carrot, finely chopped
  • 1 cup coconut milk or almond milk

Directions

  •  
    1
    Rinse and cut the onion and celery stalk.
  •  
    2
    Heat the oil in a medium pot over low heat, sauté the onion and celery until they’re soft, for about 15 minutes.
  •  
    3
    Add the potatoes and vegetable soup, cover and simmer for about 25 minutes.
  •  
    4
    Mash it leaving a few pieces of potato. You can use an immersion blender in the pot or a food processor, pressing the button once or twice.
  •  
    5
    Add the coconut milk, cook for five more minutes and serve hot. Complement with pieces of vegan bacon, vegan cheese or spring onions.

Expert Tips

  • tip 1
    If you’d like you can add 1 cup of sweet corn.
  • tip 2
    Remember that this is a vegetarian recipe, but you can add pork or turkey bacon if you’re not a vegetarian.

Nutrition Information

No nutrition information available for this recipe
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