Classic Vegan Potato Soup
Creamy, classic potato soup goes dairy-free! This vegan potato soup is easy to make, totally meal-worthy, and super comforting. Perfect for dinner on a chilly night!
Servings: 6
Calories: 217kcal
Ingredients
- ¼ cup vegan butter
- 1 large onion, diced
- 1 cup diced celery (about 3 stalks)
- 1 cup chopped carrots (about 3 carrots)
- 4 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 ½ cup vegetable broth
- 2 ½ cups unflavored non-dairy milk
- 1 ¾ pounds Russet potatoes (about 4 medium potatoes), scrubbed, peeled, and cut into 1-inch pieces
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 ½ teaspoons white wine vinegar
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, celery, and carrot. Sweat the veggies until softened, about 10 minutes, stirring frequently.
- Add the garlic to the pot and cook it for about 1 minute, until very fragrant.
- Begin sprinkling the flour into the pot, a bit at a time, stirring between additions so the flour coats the veggies. Cook the veggies and flour for about a minute, stirring frequently.
- Begin adding broth to the pot, a bit at a time, whisking each addition in to eliminate any lumps formed by the flour.
- Once all the broth has been added, stir in the milk, potatoes, bay leaf and thyme.
- Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the soup to simmer, stirring occasionally, until the base thickens a bit and the potatoes are tender, about 25 to 30 minutes.
- Remove the pot from heat. Remove and discard the bay leaves. Stir in the vinegar and season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 217kcal | Carbohydrates: 30.2g | Protein: 4.6g | Fat: 8.6g | Saturated Fat: 2.4g | Sodium: 411mg | Potassium: 706mg | Fiber: 4.9g | Sugar: 4.6g | Calcium: 234mg | Iron: 4mg