1 container of low sodium vegetable broth (32 ounces)
1 bag of Wegmans minestrone vegetables (16 ounces of chopped/diced Green Cabbage, Carrot, Celery, Leeks, Onions, White Potatoes, and Zucchini)
1 cup Bob’s Red Mill flaked potatoes
1/2 cup nutritional yeast
2 tsp garlic powder
Sea salt and black pepper, to taste
Add broth and vegetables to a soup pot. Bring to a boil and let sit for 5 minutes. Stir in potato flakes, garlic powder, nutritional yeast, and salt and pepper. Stir until evenly combined and bring to a boil again. Turn heat to medium low and let simmer for 20-25 minutes until vegetables are soft.
Remove soup from heat and serve hot with fresh parsley on top.
This soup gets even thicker and more flavorful after sitting overnight!
Find it online: https://healthyhelperkaila.com/easy-vegan-creamy-potato-soup/