Vegetable Potato Soup
This soup made me so nostalgic thinking of my grandmothers potato soup! To this day I’ve never had one better, but this is a close second! I’ve been craving it this past week, but I don’t know why I’ve never thought of amping up the veggies in it. I packed this with carrots, broccoli, potatoes, and sautéed onions + garlic. The thing I love about soups is that they are always better reheated, and there’s usually plentyyyy of leftovers. With the holidays right around the corner I think we could all use some simple weeknight dinners!
To make this soup I used low sodium vegetable broth and Califia Farms unsweetened better half. You can totally keep this soup dairy free by not adding in the cheese, and of course if you want to switch up the veggies - go for it. I also think it would be delicious with some bacon crumbled up in it or some shredded chicken. I hope this soup makes you feel as cozy and happy as it did me. Enjoy!
Vegetable Potato Soup
Ingredients
- 1/4 large yellow onion, chopped fine
- 2 cloves minced garlic
- 1 tbsp. avocado oil
- 1 cup chopped baby carrots
- 2 cups chopped broccoli florets
- 1 lb. baby dutch yellow potatoes chopped into quarters
- 6 cups low sodium vegetable broth
- 1/2 tsp. dried thyme
- 1/4 tsp. white pepper
- 1 cup Califia Farms Unsweetened Better Half
- 1 cup shaved gruyere cheese
Instructions
- Place avocado oil in a pan over medium heat. Add onion and garlic, sauté 4-5 minutes or until onion is translucent and garlic is fragrant
- Add onions, garlic, carrots, broccoli, potatoes, vegetable broth, thyme, and white pepper to crockpot
- Place on high for 4 hours
- After 4 hours, turn to low and stir in the Better Half and gruyere cheese
- Let cook 30 more minutes and serve!