vegan potato soup
Chicken
Vegan Potato Soup
This vegan potato soup has the same comforting creaminess you crave from the classic dish with absolutely zero dairy. It's thick, hearty and satisfying—making it the perfect weeknight dinner!
Ingredients
- 6 medium potatoes, peeled and chopped
- 3 celery ribs, chopped
- 2 medium carrots, chopped
- 4 cups vegetable broth
- 2 cups water
- 6 tablespoons vegan butter-style sticks, such as earth balance buttery sticks
- 1 medium onion, chopped
- 6 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups soy milk
- optional: minced fresh parsley, shredded vegan cheddar-flavored cheese and nutritional yeast
Directions
- In a Dutch oven, cook potatoes, celery and carrots in broth and water until tender, 20-25 minutes. Drain, reserving liquid and setting vegetables aside.
- In the same pan, melt the vegan butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Stir in flour, salt and pepper; gradually add soy milk. Bring to a boil, cook and stir until thickened, about 2 minutes. Gently stir in cooked vegetables. Add 2-1/2 cups or more of the reserved cooking liquid until soup reaches desired consistency. Serve with toppings as desired.
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