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Vegan Potato Soup Recipe

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A comforting and creamy vegan potato soup made with dairy-free milk, vegetable stock, and a medley of sautéed vegetables. This easy-to-make soup is perfect for a cozy meal and can be blended to your preferred thickness, offering a delicious plant-based alternative that’s both hearty and flavorful.

Ingredients

Vegetables and Aromatics

  • 2 medium onions, chopped finely
  • 2 ribs celery, diced
  • 2 large carrots, diced
  • 4 cloves garlic, chopped finely
  • 6 medium potatoes (about 1kg/2.2lb), cut into ½ inch cubes (Yukon Gold or red potatoes recommended)
  • 1 bay leaf
  • A pinch of nutmeg (not listed in ingredients but mentioned in instructions)

Liquids and Fats

  • 2 tablespoons vegan butter or olive oil (to make oil-free omit and use a few tablespoons of water for sautéing instead)
  • 2 cups (480 mls) unsweetened, unflavoured dairy-free milk
  • 2½ – 3 cups (600 – 720 mls) flavourful vegetable stock, divided

Seasonings and Thickeners

  • 2 teaspoons salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 4 tablespoons all purpose flour or gluten-free all purpose flour

Instructions

  1. Sauté vegetables: To a large saucepan, warm the vegan butter or olive oil over medium heat. Add the onions, celery, and carrots, cooking and stirring constantly until the onions begin to develop a little color. Then add the chopped garlic and cook for an additional 2 minutes to bring out the flavors.
  2. Add seasonings and flour: Sprinkle in the salt and black pepper, then stir in the flour. Cook for about one minute, stirring continuously to remove the raw flour taste from the mixture.
  3. Incorporate liquids and potatoes: Slowly pour in the dairy-free milk, stirring constantly to prevent lumps. Add most of the vegetable stock (reserve about ½ cup or 120 mls), the cubed potatoes, a pinch of nutmeg, and the bay leaf. Mix well to combine all ingredients.
  4. Simmer soup: Allow the soup to simmer gently for 25 to 30 minutes or until the potatoes are tender and just starting to break down, stirring occasionally to prevent sticking.
  5. Adjust consistency: For a thick and creamy texture, use an immersion blender directly in the pot to blend the soup to your desired smoothness. Alternatively, mash the potatoes with a potato masher for a chunkier texture. If you want a thinner soup, stir in the reserved vegetable stock.
  6. Season and serve: Taste the soup and add more salt or pepper as needed. Remove the bay leaf before serving. Enjoy the soup as is or with your favorite toppings.

Notes

  • Use unsweetened and unflavored dairy-free milk to avoid altering the soup’s taste.
  • Opt for Yukon Gold or red potatoes for the best texture and flavor.
  • To make the soup oil-free, substitute the vegan butter or olive oil with a few tablespoons of water for sautéing.
  • Immersion blender creates the smoothest texture, but a potato masher works well for partial mashing.
  • Adjust the thickness of the soup by varying the amount of reserved vegetable stock added at the end.
  • Feel free to customize toppings such as chopped herbs, vegan cheese, or crispy shallots for extra flavor.

Find it online: https://yumntasty.com/vegan-potato-soup-recipe/