Ingredients:
6 cups potatoes, cubed or sliced thinly
2 cups onions, chopped
6 cups vegetable broth
2 cups nonfat milk or 2 cups water or 2 cups broth, if vegan
1 carrots, grated
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Directions:
Braise carrot in 1 cup of vegetable broth for 3 minutes.
Add onions and cook 3 minutes further.
Add potatoes, milk (water or broth), and rest of broth.
Bring to a boil, stirring occasionally.
Stir in salt& pepper.
Simmer for 20 minutes.
Remove from heat.
Puree 4 cups of the soup in a food processor and return to pot.
(Or use an immersion blender- you can puree all of it for a creamier soup).
Stir to mix and its ready to serve.
Serving suggestions: for non-vegans you can add a dollop of sour cream or a sprinkling of cheddar; serve with chopped green onions or chives.
Servings: 11
Time preparation: 10 min.
Time total: 35 min.