Vegan Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Onion1 Carrot1 Celery32 Oz. Box Swanson Vegetable Broth4 Large Potatoes2 Cups Almond Breeze 40 cal. Almond Milk1/4 Cup Flour
Chop vegetables into small peices. Cut potatoes into bite-size pieces. In large pot, brown the vegetables on medium heat with a little of the vegetable broth to keep from sticking. Add flour to thicken. Slowly add the almond milk and vegetable broth. Dump potatoes into pot. Let sit for about 45 minute or until potatoes are soft. If the soup is a little runny, blend 1/2 cup of it in the blender and add to soup to thicken.
Serving Size: Makes 4 2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RAYCHELKAY.
Serving Size: Makes 4 2-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RAYCHELKAY.
Nutritional Info Amount Per Serving
- Calories: 348.0
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,089.9 mg
- Total Carbs: 75.5 g
- Dietary Fiber: 10.7 g
- Protein: 8.1 g
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