
Golden onion and plenty of minced garlic set the savory base for this cozy potato soup, simmered right along with tender Yukon Gold cubes until they're fork-soft and ready to blend into that classic thick, velvety texture. A portion gets pureed and stirred back in for the perfect balance of smooth and hearty, while thyme, salt, and pepper keep the flavor warm and comforting. Fresh chives scattered on top add a pop of color and a bright, herby finish to every bowl. It's a deeply satisfying, ladle-it-up kind of soup that works beautifully for a dairy free kitchen. Serve it with crusty bread on the side for the ultimate cold-weather meal.
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Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz
Violife 100% Vegan Unsalted Plant Butter
Violife 100% Dairy-Free Salted Plant Butter









Melt the butter in a large pot over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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