Vegan Creamy Potato Soup
Serving Size: 4 people
DESCRIPTION
This 1-pot vegan creamy potato soup is super comforting and soul-warming. It's packed with wholesome veggies and flavorful herbs. It provides all of the same rich and creamy flavors as traditional recipes, but it’s made with oat milk, vegan cheese, and starchy Yukon Gold potatoes instead.Serve it hot with a side of crusty bread for a well-balanced meal.
INGREDIENTS
- 3 ½ cups Yukon golden potatoes chopped into bite-size pieces
- 1 cup onions diced
- 1 cup carrots peeled and diced
- 1 cip celery diced
- 2 tablespoon vegan butter
- 2 tablespoon garlic
- ½ cup nutritional yeast
- 1 cup vegan cheese shredded
- 3 cups broth
- 3 cup oat milk
- ½ cup green onions to garnish
- crushed black pepper and/or red pepper flakes to garnish
Herbs and Seasoning
- 1 teaspoon dried parsely
- 1 teaspoon dreid oregano
- ½ teaspoon mustard powder
- 2 teaspoon salt
- 1 teaspoon red pepper flakes
METHOD
- Wash, peel and cut potatoes into bite-sized cubes.
- Melt butter in a dutch oven over medium heat. Add onions, carrots and celery. Toss together till all vegetables are coated with butter. Soften for 5 minutes.
- Stir in the garlic and cook for about 30 seconds. Then add in the nutritional yeast followed by the broth and oat milk, along with 3 cups of potatoes.Note: The remaining ½ cup of potatoes will be added later.
- Bring to a boil and then reduce to simmer for 20 minutes till potatoes are fork tender.
- Once the potatoes are ready, use an immersion blender to purée the soup. Or blend it in a high-speed blender, and then place it back in pot. Note: Make sure to cool off your soup for 10 minutes before blending, if using a high-speed blender.
- Add all the seasoning, dried herbs, and remaining potatoes. Cook for another 15 minutes on low heat or until the chopped potatoes are fork tender.
- Remove from heat and mix shredded cheese.
- Garnish with green onions, more shredded cheese, crushed black pepper and/or red pepper flakes before serving.
NOTES
- Consistent sizes: Keep your vegetable sizes uniform for even cooking.
- Low and slow: Simmer the soup gently to properly develop the flavors.
- Stir regularly: Regular stirring prevents sticking and ensures even cooking.
- Use a blender carefully: If you’re using a stand blender, let the soup cool for a few minutes to avoid a buildup of heat in the blender.
NUTRITION
Calories: 298kcal | Carbohydrates: 39g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 2313mg | Potassium: 425mg | Fiber: 6g | Sugar: 19g | Vitamin A: 6633IU | Vitamin C: 8mg | Calcium: 318mg | Iron: 3mg
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