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Creamy Potato Mushroom Soup

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January 16, 2020

Nourishing and warm, this dairy-free creamy potato mushroom soup is smooth and velvety, and it can easily be made vegan. Comes together in about 30 minutes!

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Ingredients

2 Tbsp olive oil

16 oz. organic cremini or baby bella mushrooms, roughly chopped

1 medium organic carrot, sliced

1 medium organic yellow onion, roughly chopped

3 cloves garlic, chopped

1 lb organic yukon gold or russet potatoes, peeled and roughly chopped

8 oz. unsweetened oat milk

32 oz. organic chicken bone broth

1/2 tsp sea salt or 1 Tbsp gluten-free tamari

freshly ground pepper to taste

1/4 cup sulfite-free dry white wine (optional, can substitute extra bone broth)

Directions

1Heat the olive oil in a dutch oven or large stewpot over medium-high heat.

2Add mushrooms, carrots, onions, and garlic and cook over medium-high heat, stirring occasionally until starting to soften, 2 to 3 minutes.

3Add the dry white wine, if using, and continue stirring gently for 1 to 2 minutes. Then add the chopped potatoes, oat milk, chicken bone broth, sea salt, and black pepper, and bring to a boil.

4Reduce heat to maintain a gentle simmer, and continue cooking until all the vegetables are very tender, about 20 minutes.

5Use a hand-held blender to puree the soup to achieve a velvety smooth texture, about 2-3 minutes.

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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