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:
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent.
- Sprinkle flour over the onion and garlic mixture, stirring to create a roux. Cook for 1-2 minutes to eliminate any raw flour taste.
- Slowly pour vegetable broth into the pot while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
- 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.
- 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.
- 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.
- 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.
- Season the soup with salt and pepper to taste, adjusting as needed.
- Once the soup is heated through, creamy, and well-seasoned, it’s ready to be served.
- Ladle the vegan creamy potato soup into bowls and garnish with optional toppings such as chopped chives, dairy-free cheese shreds, or coconut bacon.
- 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:
- 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.
- 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.
- Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
- 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.
- 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.
- 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.
- 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.
- Season the soup with salt and pepper to taste. Adjust the seasonings as needed.
- Once the soup is heated through, creamy, and well-seasoned, it’s ready to be served.
- Ladle the vegan creamy potato soup into bowls and garnish with optional toppings like chopped chives, dairy-free cheese shreds, or coconut bacon.
- Enjoy your comforting and delicious bowl of vegan creamy potato soup, accompanied by your favorite bread or crackers