Recipes » Soups » Potato Soup
T. Colin Campbell Center for Nutrition Studies

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.

Cooking Tips

  • 1. 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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