- 4 cups vegetable broth
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 leek, white and light green parts only, thinly sliced
- 6 cups frozen chopped hash brown potatoes
- 2 cups soy milk or rice milk
- 1/8 teaspoon ground white peper
- 2 tablespoons parsley
- 2 tablespoons dried chives
- 1/2 teaspoon sea salt (optional)
- Liquid smoke (optional)
- Pour 1/2 cup of the broth into a large soup pot and add the onion, celery, and leek.
- Cook until the vegetables soften, about 5 minutes.
- Add the potatoes and the remaining broth.
- Bring the soup to a boil, then reduce the heat, cover, and simmer for 20 minutes
- Puree the soup using an immersion blender, or process it in batches in a blender or food processor, returning the soup to the pan.
- Stir in the milk, pepper, parsley, chives, salt and a shake of liquid smoke, if desired.
- Heat until hot, then serve.