Oil-Free Chunky Mashed Potato Soup
Guilt-free Decadent Soup You Won't Believe it Fat-Free

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Oil-Free Chunky Mashed Potato Soup

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Adjust Servings:
8 cups Organic Vegetable Broth
6 large, diced (separate 3 into a separate bowl) Baking Potato
1, diced White Onion
1, minced Shallot
2 sliced Leeks leeks are a very dirty vegetables. You need to cut off the ends, and slice down the middle and wash well before cutting
3 cloves, minced Garlic
3 Tablespoons, chopped Rosemary
2 teaspoons Garlic Powder
1 teaspoon Garlic Salt
1 Tablespoon Fresh Ground Pepper

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Your favorite comfort food is transformed into a creamy soup. All the savory flavors without any of the fat and calories. Potatoes have never tasted so good.

  • 45 minutes
  • Serves 8
  • Easy



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Mashed potatoes are literally my favorite food. Back in the day, when a turkey sat on my dining room table, my plate was filled with mashed potatoes. The comfort of mashed potatoes simply creates a warm, fuzzy feeling in my heart and an even warmer place in my stomach.

I also love soup; the more savory the better. I started off making my cream of potato soup, but then I decided to give it a little twist. I added fresh garlic, onion, rosemary, a shallot, and leeks. After using the blender, I decided to add potato chunks to the creamy, thick soup.

When Paul and I ate it, it felt like I was eating a giant cup of mashed potatoes in soup form. And the best part? It only has vegetables, spices, and vegetable broth. I didn’t use any plant-milk! With a simple garnish of rosemary and tiny roasted potatoes, this soup was fabulous.

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Saute Vegetables

Saute garlic, onions, leeks, and shallots together (the aroma is fabulous) until translucent.
Add garlic powder, garlic salt, and pepper, and rosemary.
Cook for 5-7 minutes.
Add 8 cups of vegetable broth.
Add 3 diced potatoes.
(Reserve the other 3 diced potatoes).
Cook for 20 minutes on medium high until potatoes are tender.



Using an immersion blender, blend soup until smooth.
If you do not have an immersion blender, careful blend pot contents in a high speed blender until smooth.
Return to the soup pot.
Add 3 cups reserved diced potatoes.
Reduce heat to medium low.
Cook until diced potatoes are tender.



You can also use frozen diced potatoes.



I served with fresh rosemary and some reserved roasted potatoes.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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