Ingredients

• 5 medium sized potatoes
• 2 small onions
• 1/2 cup almond, soy, or rice milk
• 3 cloves of garlic
• 1 tablespoon olive oil
• 2 teaspoons salt (to taste)
• 1 teaspoon pepper (to taste)
• 6 cups of veggie broth (I like to use 4 cups broth + 2 cups water)
• 1 tablespoon scallions, vegan cheese, or smart bacon to garnish
• 1/2 cup carrots (optional)
• 1/2 cup celary (optional)
• 1 cup kale, cut into strips (optional)

Directions

1. Dice potatoes with or without skins (I like to leave mine on).
2. Bring large pot of broth to a boil and boil diced potatoes.
3. While potatoes are boiling, dice onions and garlic and saute both in olive oil for a few minutes.
4. Prep any garnishes you decide to use: dice scallions, fry "bacon" and shred cheese.
5. Cut carrots and celary into bite-sized pieces, if using.
6. Once the garlic and onions are soft, put them into the pot with potatoes and broth. Using a potato masher or fork, smash part of the soup to make it thicker.
7. Add carrots and celary, if using.
8. Allow this to cook for about 5-7 minutes on a low simmer.
9. Cook just until heated through. Add salt and pepper.
10. Cook just until heated through. Add salt and pepper.
11. Ladle the soup into bowls and add whatever garnish you'd like.
12. Enjoy!