Ingredients:
2 stalks of celery - diced
1/4 of an onion - diced
3 cloves of garlic - diced
2 carrots - diced
1 large button mushroom - diced
1 Tablespoon olive oil
2 large potatoes - peeled and cubed
3 cups of oat milk
1 Tablespoon white wine
2 bay leaves
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Add olive oil to pan, add the first 5 ingredients; saute until onion is translucent.
Add potatoes to a stock pan, add milk, white wine, sauteed vegetables and spices, stir to combine.
Cover and simmer over low heat until potatoes are fork tender, about 30- 40 minutes. Be sure to give it a stir throughout the cooking time. If the soup is too thick for your palate, feel free to stir in additional milk.
Oat milk acts as a natural thickener, so there is no need to use flour, cornstarch or tapioca to thicken this soup. However, if you desire to use a different type of plant based milk, adding 1 Tablespoon of thickener per cup of milk will also give you a thick and creamy soup. 😋