Vegetables Potatoes Chunky Vegan Potato Soup 1 Review Delicious vegetables make a hearty and dairy-free winter soup that hits the spot. Slideshow: More Vegan Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on December 16, 2015 Print Rate It Share Share Tweet Pin Email Delicious vegetables make a hearty and dairy-free winter soup that hits the spot. Photo: IAN KNAUER Active Time: 20 mins Total Time: 1 hr 15 mins Yield: 10 cups Ingredients 2 tablespoons extra-virgin olive oil 2 medium onions, chopped 5 garlic cloves, minced Kosher salt Freshly ground black pepper 4 medium carrots, cut into chunks 8 cups vegetable stock 3 pounds baking potatoes 4 sprigs fresh thyme Directions In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper into and cook, stirring occasionally, until golden, 6 to 8 minutes. Peel and dice the potatoes. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. Season the soup with salt and pepper to taste and serve. Rate it Print