Vegan Creamy Potato Soup: A Hearty and Nourishing Delight

Ingredients:

  • 4 large potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup unsweetened plant-based milk (almond, soy, or oat milk)
  • 3 tablespoons olive oil
  • 2 tablespoons all-purpose flour or cornstarch (for thickening)
  • 1/2 teaspoon thyme (dried or fresh)
  • Salt and pepper to taste
  • Optional toppings: chopped chives, dairy-free cheese shreds, coconut bacon

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent.
  2. Sprinkle flour over the onion and garlic mixture, stirring to create a roux. Cook for 1-2 minutes to eliminate any raw flour taste.
  3. Slowly pour vegetable broth into the pot while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
  4. Add diced potatoes and thyme to the pot. Allow the soup to simmer for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
  5. Using an immersion blender or regular blender, blend the soup until smooth and creamy. Exercise caution when blending hot liquids, allowing the soup to cool slightly if using a regular blender. Blend in batches if necessary.
  6. Return the blended soup to the pot (if using a regular blender) and place it over low heat. Pour in coconut milk and unsweetened plant-based milk, stirring well to combine. Warm the soup gently, avoiding boiling.
  7. In a small bowl, create a slurry by mixing a tablespoon of flour or cornstarch with a splash of water. Gradually add this slurry to the soup while stirring, allowing it to thicken. Continue cooking for a few more minutes until the desired consistency is achieved.
  8. Season the soup with salt and pepper to taste, adjusting as needed.
  9. Once the soup is heated through, creamy, and well-seasoned, it’s ready to be served.
  10. Ladle the vegan creamy potato soup into bowls and garnish with optional toppings such as chopped chives, dairy-free cheese shreds, or coconut bacon.
  11. Enjoy this comforting and flavorful bowl of vegan creamy potato soup alongside your favorite bread or crackers.

Conclusion:

With its velvety texture and robust flavors, this vegan creamy potato soup is a soul-warming dish perfect for any occasion. Packed with wholesome ingredients and dairy-free goodness, it’s sure to satisfy even the most discerning palates. Whether enjoyed as a comforting meal on a chilly day or as a delightful appetizer at your next gathering, this creamy soup is bound to become a household favorite. So gather your ingredients, whip up a batch, and indulge in the cozy embrace of this nourishing bowl of goodness.

Vegan Creamy Potato Soup

Ingredients:

  • 4 large potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
  • 3 tablespoons olive oil
  • 2 tablespoons all-purpose flour or cornstarch (for thickening)
  • 1/2 teaspoon thyme (dried or fresh)
  • Salt and pepper to taste
  • Optional toppings: chopped chives, dairy-free cheese shreds, coconut bacon

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and aromatic.
  2. Sprinkle the flour over the onion and garlic mixture, stirring to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
  3. Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
  4. Add the diced potatoes and thyme to the pot. Let the soup simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
  5. Use an immersion blender or a regular blender to blend the soup until creamy. Be cautious when blending hot liquids; allow the soup to cool slightly if using a regular blender and blend in batches if needed.
  6. Return the blended soup to the pot (if using a regular blender) and place it over low heat. Pour in the coconut milk and unsweetened plant-based milk, and stir well to combine. Warm the soup gently, avoiding boiling.
  7. In a small bowl, mix a tablespoon of flour or cornstarch with a splash of water to create a slurry. Gradually add this slurry to the soup while stirring, allowing the soup to thicken. Continue cooking for a few more minutes to achieve the desired consistency.
  8. Season the soup with salt and pepper to taste. Adjust the seasonings as needed.
  9. Once the soup is heated through, creamy, and well-seasoned, it’s ready to be served.
  10. Ladle the vegan creamy potato soup into bowls and garnish with optional toppings like chopped chives, dairy-free cheese shreds, or coconut bacon.
  11. Enjoy your comforting and delicious bowl of vegan creamy potato soup, accompanied by your favorite bread or crackers