4 Servings 25 min Cook
1/2 Cup, chopped Onions
1 Cloves, minced Garlic
1/2 Tbsp Olive Oil
1 3/4 Potato medium (2-1/4" to 3-1/4" dia) Potato
4 Cup Vegetable Broth
1/2 Cup Almond Milk
Chop the onion and garlic, set aside.
Heat 1/2 tbsp olive oil in a large pan on a low-medium heat.
Add onion to the pan and leave until soft and translucent in color (5-10 minutes), then add garlic.
Peel and roughly chop potatoes, add to pan, stir.
Add the 4 cups of broth and cook until hot and potatoes are soft and fork tender.
Mix in almond milk.
Remove from heat, cool slightly, and mix carefully with a blender.