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Recipes » Soups » Potato Soup
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Reprinted from The China Study Family Cookbook (BenBella Books, 2017).

1 large yellow onion, diced

2 large carrots, diced

3 celery stalks, diced

8 ounces button mushrooms, sliced (optional)

6 cups low-sodium vegetable broth

2 pounds russet potatoes, peeled and diced

1 Tbsp minced fresh dill, plus more for garnish

1 Tbsp dried basil (if using mushrooms)

1 tsp dried thyme

2 cups plant-based Cheese Sauce

Sea salt and black pepper to taste

1 Sauté the onion, carrots, celery, and mushrooms (if using) in a large saucepan over medium heat until the onion turns translucent and starts to brown, about 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.

2 Add the vegetable broth, potatoes, dill, basil (if using), and thyme. Cover and cook until the potatoes are tender, about 20 minutes.

3 Add the plant-based cheese sauce, season with sea salt and black pepper to taste, and cook for another 5 minutes.

4 To serve, ladle the soup into bowls and garnish each serving with additional fresh dill.

You can substitute the plant-based cheese sauce with 2 cups of unsweetened plant-based milk mixed with 2 tablespoons of arrowroot powder.

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