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Hearty Potato Soup


6 potatoes, peeled and diced

1 cup chopped onion

2 carrots, thinly sliced

2 stalks celery, thinly sliced

4 cups veggie broth

1/2 teaspoon dried basil

1 teaspoon dried parsley flakes (2 tsp fresh)

1 teaspoon thyme

1 teaspoon salt, or to taste

1/2 teaspoon pepper

1/4 cup all-purpose gluten free flour or whole wheat flour

1 1/4 cups unsweetened plant milk


Combine first potatoes, chopped onion, carrots, celery, veggie broth, basil, parsley, salt, and pepper in a slow cooker.

Cover and cook on HIGH for 3 hours, or until vegetables are tender.

Stir together flour and plant milk and stir into soup. Just heat till it’s almost boiling. Once it starts to bubble a little, turn off heat and serve.

If you don’t have a crock pot or slow cooker, you can heat a tablespoon of olive oil in a pot and add your veggies. Cook until they are slightly tender, then add all ingredients except the flour and plant milk. Bring the soup to a boil, then simmer until the potatoes are tender. Once the potatoes are tender, mix the flour and plant milk and stir into the soup as advised above.


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