FC Potato Soup

3 1/2 cups vegetable broth                         

6 cups potatoes, chopped/small cubes

1 onion, chopped                                          

2 or more ribs of celery, chopped*           

1/8 tsp white or black  pepper

2 cups rice milk

1 –2 tbsp parsley flakes

1—2 tbsp dried chives


Place the broth, potatoes, onion , celery in a large pot. Bring to a boil. Cover, reduce heat and cook for 20-30 minutes. Remove 3 cups from the pot and place in a food processor or blender and process until smooth. Return to pot. Add the remaining ingredients and cook until heated through.


Allow each person to add salt (Celtic salt, sea salt, Kosher salt) or Bragg’s Amino Acids according to their taste.


Note: You can add Melted “Cheese” Sauce** for an interesting flavor.


** This is not a cheese recipe. The cheese flavor comes from nutritional yeast.


*I really like celery; I put a whole stalk of celery in this soup not just two “ribs”.




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