Creamy Vegan Potato Soup
This Vegan Potato Soup is rich, hearty, and packed with flavor. It’s super creamy despite being dairy-free, made in one pot, and incredibly cozy and comforting.
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Servings: 6
Equipment
Ingredients
- 2 tablespoons Extra-Virgin Olive Oil
- 1 large Yellow Onion minced
- ¾ cup Minced Celery
- 1 cup Minced Carrot
- 5 Garlic Cloves minced
- 1-2 teaspoons Kosher Salt see note
- ½ teaspoon Black Pepper
- ½ teaspoon Dried Thyme
- 4 cups Low-Sodium Vegetable Broth
- 3 tablespoons Cornstarch see note
- 1 ½ cups Canned Coconut Milk
- 4 ½ cups Yukon Gold Potatoes peeled and diced
- ⅓ cup Nutritional Yeast
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onions and sauté for 5-7 minutes or until soft and starting to brown.
- Add the minced carrots and celery and sauté for another 5 minutes.
- Add the minced garlic, 1 teaspoon of kosher salt, black pepper, and dried thyme. Cook for an additional 2 minutes.
- Measure out the vegetable broth and stir in the cornstarch- whisk until dissolved. Then, pour the broth into the pot along with the nutritional yeast and diced and peeled potatoes.
- Stir in the can of coconut milk. If it's clumpy, don't worry. It'll melt and become creamy when heated.
- Bring the soup to a boil and then reduce to a simmer over medium-low. Simmer for 45 minutes or until the potatoes are soft and falling apart.
- Use an immersion blender and pulse a few times to blend a small portion of the soup. This helps thicken the soup. If the soup is still not thick enough to your preference, continue to simmer for another 15 minutes.
- Taste and adjust the salt and pepper to your preference.
- Divide the potato soup and top with desired toppings and enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Note: If you want your soup even thicker, add another tablespoon of cornstarch to a small dish and whisk with a small splash of water until no lumps remain. Add the cornstarch slurry to the soup and stir to combine. Simmer for a few more minutes to allow it to thicken to your preference.
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