Posted on April 7th, 2013
My fiancé and I got the flu on Wednesday night. By Thursday afternoon, I was feeling hungry enough to gather up a few basic ingredients and hazily make this soup. It’s a variation on what my mom used to make when I was a little girl, minus all her flair and all the dairy.
If we had had bacon in the fridge, I would have put some on top, but it really doesn’t need it. You could also use leeks or spring onions. I’ve definitely made this in the past with cheese and broccoli. As it is, it’s a delicious vegan potato soup that’s slurp-worthy, unfussy, and warms up easily when you’re under the weather.