Vegan Potato Soup
You don’t need dairy to make a hearty, creamy soup—this recipe for Vegan Potato Soup gives you everything you need for a tasty bowl!
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 2 1/2 cups vegetable broth
- 2 1/2 cups unsweetened non-dairy milk
- 2 pounds russet potatoes peeled and cut into 1-inch pieces
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Add the minced garlic, salt, and black pepper to the pot. Cook for an additional minute until the garlic is fragrant.
- Sprinkle the flour over the vegetables, stirring to coat them evenly. Cook for about 1 minute to remove the raw flour taste.
- Gradually add the vegetable broth and non-dairy milk to the pot, stirring constantly to prevent lumps. Add the chopped potatoes, thyme, and bay leaves. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes or until the potatoes are tender.
- Remove the bay leaves. Use an immersion blender to purée the soup to your desired consistency. Adjust seasoning with additional salt and pepper if needed.
Nutrition
Calories: 243kcalCarbohydrates: 39gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 852mgFiber: 4g
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