A warming, quick soup built on creamy oat milk—this shelf's only player. The broth is rich from toasted garlic and thickened with oat flour that's already in the milk; it's fast enough for a weeknight and tastes like you meant it.

Serves 2. 25 minutes, 15 at the stove.

About 540 calories a serving, 18 g protein, 50 g carbohydrate, 30 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a pot over medium-high heat until it shimmers. Dice 1 medium onion into small pieces and add them to the pot; cook, stirring often, until they soften and begin to caramelize, about 5 minutes. While the onion cooks, mince 4 garlic cloves or slice them thin.5 min
2. Add the garlic to the pot and stir constantly until fragrant, about 30 seconds. Peel and dice 8 ounces [227 grams] russet potatoes into half-inch cubes and add them to the pot with 1 bay leaf and 1 teaspoon thyme; stir to coat everything with oil.
3. Pour in 1 quart [946 ml] oatmilk and bring to a simmer, then reduce heat to medium. Simmer until the potatoes are fork-tender, about 12 minutes. Season with salt and pepper to taste, remove the bay leaf, and serve.12 min

Note Swap potatoes for diced carrot or celery if you have them. Leftovers keep three days in the fridge and thicken as they cool; thin with water when reheating. Serve with crusty bread and a green salad, or stretch it with more oatmilk and extra garlic.