Potatoes are easy to grow, easy to cook with once you get the hang of it, and delicious when seasoned properly. Potatoes are incredibly versatile. During the summer, I grill and sauté them along with spices, herbs, garlic, and bright-colored vegetables, but in the colder months, the potatoes turn into soups.

Scientists say the potato was the first domesticated vegetable in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BCE. Cultivation of potatoes in South America may go back 10,000 years, but potatoes do not preserve well in the archaeological record, making identification difficult.

The potato is a starchy food, a tuber of the plant Solanum tuberosum, and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. 

This is the perfect winter-weather dish. It’s easy to make, eat, freeze, and reheat for the colder months ahead. This plant-based chunky tomato potato soup recipe is perfect for anyone wanting a hot savory meal that’s filling and easy to make.

What You'll Need:
1/4 cup of extra virgin olive oil
2 onions, chopped
4 cups peeled, cubed potatoes
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 cups soy or almond milk
1 tablespoon cornstarch
1 (14.5 ounces) can of tomatoes
1 1/4 cups vegetable broth
2 tablespoons tomato paste
salt and pepper to taste

Directions:
Pour the extra virgin olive oil into a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in soy or almond milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, veggie broth, and tomato paste. Return to boil, reduce heat to low, and simmer for 20 minutes. Season with salt and pepper.