Creamy Potato Soup (w/ Vegan option)

Photo: bmonies

Yield: 1 serving
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  • 2 stalk(s) celery diced
  • 2/3 whole(s) white or yellow onions diced
  • 3-4 clove(s) garlic smashed, diced
  • 2-3 tablespoon(s) olive oil
  • 1 cup(s) frozen crinkle cut carrots
  • 1 cup(s) frozen broccoli florets
  • 1-2 small sweet potatoes peeled, cut into small chunks
  • 3-4 small russet potatoes peeled, cut into large chunks
  • 1-3 tablespoon(s) salt to taste
  • 1/2 tablespoon(s) black pepper
  • 1/4 teaspoon(s) sage
  • 1/2 teaspoon(s) oregano
  • 1/2 teaspoon(s) basil
  • 1/2 teaspoon(s) celery seed
  • 1 cup(s) half-and-half (original unsweetened almond milk as a Vegan substitute)
  • water


  1. Heat olive oil over medium high heat in a large pot.
  2. Saute onion, garlic, celery until the start to sweat then add pepper and 1 T of salt.
  3. When onions start becoming translucent, add carrots and cook for 2-3 minutes.
  4. Add russet and sweet potatoes to pot and top off with water to just above the potatoes and bring to a boil.
  5. Add sage, oregano, basil, and celery seed.
  6. Add salt to taste.
  7. Let slow boil for about 20-25 minutes uncovered, stirring occasionally (the water will reduce)
  8. With the back of your spoon smash the potatoes in two or three places to give the broth a bit of texture.
  9. Add half and half and stir in broccoli until tender.
  10. Serve while hot.
September 2012

This recipe is a personal recipe added by bmonies and has not been tested or endorsed by MyRecipes.

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