You can store this soup in the fridge for 3 days or freeze for up to 3 months!
How to make potato soup:
Melt some vegan butter in a large pot. Then add the veggies & cook for about 10 minutes, until they begin to soften. Add the garlic & cook for another minute, until very fragrant.
Now sprinkle in the flour, just a bit at a time. Stir the veggies to coat them with the flour, and continue cooking and stirring everything for about a minute.
Now add your broth, just a bit at a time, whisking frequently to break up any lumps. Add the milk, herbs, & potatoes. Bring everything to a simmer & let it cook until the potatoes & veggies are tender, about 30 minutes.
This classic potato soup is the perfect cozy dinner on a chilly night!