Prep: 10 minutes Cook: 30 minutes
This is always a favorite at the McDougall Program and it is quick and easy to make as well. Buy bags of frozen, chopped hash brown potatoes (with no added oils) for really easy preparation of this delicious soup.
- 4 cups vegetable broth
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 leek, white and light green part, sliced
- 6 cups frozen chopped hash brown potatoes
- 2 cups non-dairy milk
- 1/2 tsp sea salt (optional)
- 1/8 tsp white pepper
- 2 tbsp parsley flakes
- 2 tbsp dried chives
- dash liquid smoke
Place 1/2 cup of the broth in a large soup pot with the onion, celery and leeks. Cook, stirring occasionally for 5 minutes, until softened. Add the remaining broth and the potatoes. Bring to a boil, reduce heat, cover and cook for 20 minutes. Using an immersion blender, process the soup while still in the pot. (Unless you are using a non-stick pan, then place the soup in a blender jar and process until fairly smooth. Return to pan.) Add the remaining ingredients and heat through, about 5 minutes.