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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Ingredients

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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Cuisine:

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

Ingredients

Directions

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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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Steps

1
Done

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.
Stir.
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.

2
Done

Blend

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.
Stir.
Reduce heat to medium low.
Cook until diced potatoes are tender.

3
Done

*Variation

You can also use frozen diced potatoes.

4
Done

Serve

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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Oil-Free Chunky Mashed Potato Soup
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