Creamy Vegan Potato Soup
Enjoy this easy potato soup for a warm and comforting meal any night of the week. Load it up with toppings and it's sure to be a hit!
Servings: 6
Ingredients
- ¼ cup plant-based butter 60 g
- 2 shallots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- ½ cup all-purpose flour 60 g
- 2 cups vegetable stock 500 mL
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- 3 large russet potatoes about 780 g
- 3-4 cups unsweetened non-dairy milk 1000 mL
Topping Ideas
- diced red bell pepper
- vegan bacon/tempeh bacon/coconut bacon
- green onions
- diced shallot or red onion
- grated vegan cheese
- cashew cream or sour cream or yogurt
Instructions
- Saute Aromatics: In a dutch oven or large pot, melt the butter over medium heat then add the shallot, celery and garlic. Cook for 4 minutes, stirring constantly.
- Add Flour: Add in the flour and cook for another 2 minutes, stirring constantly.
- Add Stock: Stir in the vegetable stock and whisk until the flour is completely incorporated and the mixture is smooth with no clumps.
- Add Remaining Ingredients: Add the old bay seasoning, salt, smoked paprika, potatoes and 3 cups of milk, and stir to combine.
- Simmer: Heat until boiling then reduce the heat to until gently simmering. Simmer for 15-20 minutes uncovered, until the potatoes are very tender. Stirring often to prevent sticking and a film from forming on top.
- Mash or Blend: When the potatoes are tender, blend or mash the soup to your desired consistency using an immersion blender, blender or potato masher. You can blend or mash all of it for a completely creamy soup or you can blend or mash half the soup for a chunkier texture. If needed, stir in the additional cup of milk to adjust the thickness. Taste and adjust the seasoning, if needed.
- Garnish & Serve: Scoop into bowls and garnish each with your desired toppings. Enjoy!
Notes
Shallots can be swapped for 1/2 cup diced red onion. Unsweetened almond milk or cashew milk or cream is suggested for the milk. You can use coconut milk but the soup will have a light coconut flavour.
Store leftovers in the fridge for up to 3 days. Reheat in the microwave in 30-second intervals, stirring between each interval.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Sodium: 690mg | Fiber: 3g