Vegan Potato Soup

This vegan potato soup recipe is thick, creamy, and comforting. It comes together with simple ingredients in under 30 minutes! Perfect for weeknight dinner or meal prep. If you're looking for a hearty dairy free potato soup to enjoy all fall and winter long, this is the recipe for you! It's filling, full of flavor, plant based, and budget friendly - with the same flavors you know and love.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 374 kcal per serving

Ingredients

6 - potatoes
6 ribs - celery
3 - carrots
4 cups - vegetable broth
4 cups - water
1 - onion
6 tablespoons - vegan butter
6 tablespoons - flour
1 tsp - salt
1 tsp - pepper
1 ½ cups - dairy-free milk

Instructions

In a large pot or dutch oven, cook potatoes, celery, and carrots in vegetable broth and water until fork-tender.
Once cooked, drain and reserve and liquid. Set veggies aside.
In the same dutch oven, saute the onion in melted vegan butter, stirring frequently to prevent burning.
Once cooked and translucent, make a roux by stirring in the flour, salt, and pepper.
Pour in dairy-free milk and bring to a boil. Continue to stir, until thickened.
Add in cooked veggies and give everything a big stir.
Stream in reserved cooking liquid until the soup reaches your desired consistency. (I typically add at least 2 cups reserved water.)
Serve garnished with fresh chopped parsley, vegan cheddar cheese, and nutritional yeast. Enjoy!

Nutrition