# What You’ll Need:
→ Vegetables
01 - 1 tablespoon olive oil or vegan butter
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium carrots, peeled and diced
05 - 2 ribs celery, diced
06 - 2.2 pounds Yukon Gold or Russet potatoes, peeled and diced
→ Liquids
07 - 4 cups vegetable broth, low sodium preferred
08 - 1 cup unsweetened plant-based milk (oat or soy) or dairy milk
→ Seasonings
09 - 1 teaspoon dried thyme
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon salt, adjust to taste
13 - Pinch of cayenne pepper (optional)
→ Toppings (optional)
14 - ¼ cup chopped fresh chives or green onions
15 - Vegan cheese shreds or grated cheddar cheese
16 - Crumbled cooked vegan bacon or regular bacon bits
17 - Drizzle of extra-virgin olive oil
# How To Make:
01 - Heat olive oil or vegan butter in a large pot over medium heat. Add diced onion and cook for 3 minutes until translucent.
02 - Add minced garlic, diced carrots, and celery. Stir occasionally while cooking for 5 minutes.
03 - Incorporate diced potatoes, dried thyme, smoked paprika, black pepper, and salt. Stir thoroughly to coat the vegetables with spices.
04 - Pour in vegetable broth and bring to a boil. Lower heat to simmer, cover, and cook for 20 minutes or until potatoes are tender when pierced with a fork.
05 - Use an immersion blender to partially blend the soup for texture, or blend half the soup in a countertop blender until smooth, then return it to the pot.
06 - Stir in plant-based or dairy milk and warm gently for 2 to 3 minutes without boiling. Adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with chives, cheese, bacon bits, or a drizzle of olive oil as desired.
