Home » Soup » Shredded Potato and Carrot Soup

Shredded Potato and Carrot Soup

Potato Soup

Serves 8

10-12 yukon gold potatoes, peels and shredded

8 large carrots, peels and shredded

1 yellow pepper, diced

1 medium yellow onion, diced

1 cup green peas

6 cups almond milk, plain, unsweetened

2 cups vegetable broth

2 tbsp paprika

2 tbsp ground rosemary

2 tbsp white pepper

1 tbsp lawyer’s salt

2 cups cheddar cheese, shredded, optional topping

Cajun seasoning, optional topping


Saute onions and peppers in 1 tbsp of water over medium heat. Set crock pot to 2 hours on high heat add almond milk, vegetable broth, potatoes, carrots and all spices. Once onions and peppers are tender add to crock pot, cover and stir every 15 minutes till crock pot timer goes off. Serve immediately; top each bowl with cheddar cheese and Cajun seasoning if desired.


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