Creamy Potato Garlic Soup

Creamy Potato Garlic Soup

https://plantbasedandbroke.com/creamy-garlic-potato-soup/ 

INGREDIENTS

  

1 tablespoon olive oil

6 garlic cloves crushed

3 russet potatoes (450 grams. Peeled + chopped)

2 cups vegetable broth

1 cup water (for boiling)

1/4 cup flour (for slurry)

1/2 cup water (for slurry)

1 cup full-fat coconut milk

Salt & pepper to taste

Your favorite toppings

INSTRUCTIONS

 

Add olive oil to a dutch oven or saucepan over medium heat. Once the oil is hot, add the crushed garlic. Cook for 1 minute, until fragrant. 

In the same pot, add the chopped potatoes. Mix the potatoes with the crushed garlic and olive oil and cook for another minute. 

Add the vegetable broth, and water. Stir together and bring to a boil. Once water at a boil, lower heat to a soft simmer.

Simmer potatoes without a lid for about 15-20 minutes until potatoes are fork-tender. Pierce potatoes with a fork to test texture for doneness.  

Turn off the heat and cool off the soup for 5-10 minutes. Then, pour the soup into a blender or food processor. Blend with low speed until smooth. Blend in batches if necessary.

In a small mixing bowl, stir together 1/4 cup all-purpose flour and 1/2 cup water to make a slurry.

Pour soup back to the pot, stir in the slurry, coconut milk, salt, and pepper to taste. Simmer and stir over medium-low for 10 minutes until thick. 

Serve and top with sliced green onions, mushroom bacon, pan-roasted corn, or your favorite toppings.