Creamy Vegan Potato Soup
This Vegan Potato Soup is made with vegans in mind but flavor as its focus, combining potatoes and a garden of vegetables in a creamy broth.
Servings 6
Calories 255kcal
Ingredients
- 2 tbsp vegan butter or olive oil
- 2 medium onions finely chopped
- 2 ribs celery diced
- 2 large carrots diced
- 4 cloves garlic minced
- 2 tsp salt more to taste
- 1/2 tsp ground black pepper more to taste
- 4 tbsp all-purpose flour or gluten-free flour
- 2 cups unsweetened non-dairy milk
- 2 1/2 to 3 cups vegetable broth divided
- 6 medium potatoes Yukon Gold or red, cut into 1/2 inch cubes
- 1/4 tsp ground nutmeg optional
- 1 bay leaf
Instructions
- In a large saucepan, melt vegan butter over medium heat. Add onions, celery, and carrots, cooking until onions begin to soften. Stir in garlic and cook for 2 more minutes.
- Season with salt and pepper. Sprinkle in flour and stir for about a minute. Gradually add non-dairy milk, stirring to prevent lumps. Pour in most of the vegetable broth, reserving about 1/2 cup. Add potatoes, nutmeg, and bay leaf.
- Simmer for 30 minutes or until potatoes are tender. For a thinner soup, add the reserved broth as needed. Adjust seasoning to taste.
- Remove bay leaf. Serve hot with your choice of toppings like tempeh bacon or roasted potato chunks. DEVOUR!
Nutrition
Calories: 255kcal | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1233mg | Potassium: 960mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3927IU | Vitamin C: 44mg | Calcium: 155mg | Iron: 2mg