Vegan Potato Soup
This vegan potato soup is comfort in a bowl and it's 100% dairy-free. Perfect for cozy evenings, or any time you crave a classic, plant-based soup that's both satisfying and nourishing.
Ingredients
- 2 cups potatoes peeled and chopped
- 1 carrot finely chopped
- 1 leek finely chopped
- 1 stalk of celery chopped
- 3 cloves garlic minced
- 1 tablespoon vegan butter tub or block is fine
- 2 cups vegetable broth
- ½ cup coconut milk
- 4 tablespoons vegan shredded cheddar meltable
- 2 tablespoons all purpose flour
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Melt the butter in a large saucepan over medium-low heat and saute the leeks, carrots and celery for 5 minutes, stirring occasionally. Add the garlic and saute for another minute.
- Add all purpose flour, salt and pepper. Stir to combine and saute for another 2 minutes.
- Pour in half a cup of broth and stir until any lumps of flour dissolve (a couple of minutes).
- Pour in the remaining broth, add chopped potatoes and bay leaf. Simmer the soup for 20 minutes or until the potatoes are tender.
- When the potatoes are fork tender, remove the bay leaf and add the coconut milk and vegan cheese. Cook the soup for another 5 minutes, stirring occasionally
- Using an immersion blender, blend the soup until you achieve a creamy consistency, adding water (broth) if the soup is too thick. If you don't have an immersion blender, you can puree the vegan potato soup in a food processor.
Notes
Storage Instructions
Refrigerator
To store your creamy vegan potato soup, start by allowing it to cool to room temperature if it's still hot. Then, transfer the soup to an airtight container, and if you have a large batch, divide it into smaller portions for easier storage. Place the container in the refrigerator, where it can typically be kept fresh for up to 3-4 days.Freezer
Ensure the soup has cooled completely before freezing. Next, transfer the soup to an airtight, freezer-safe container or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Leave some space at the top to account for liquid expansion when freezing. Your creamy vegan potato soup can be frozen for approximately 2-3 months. After this period, it may still be safe to eat, but the quality may decline.Thawing And Reheating
When you're ready to eat your frozen soup, move it from the freezer to the refrigerator to thaw overnight. Once thawed, reheat the soup either on the stovetop over low to medium heat, stirring occasionally, or in the microwave with short intervals, stirring in between. Adjust the consistency with a little water or vegan cream if needed, as soups can thicken during freezing.Nutrition
Calories: 250kcalCarbohydrates: 31gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 958mgPotassium: 627mgFiber: 4gSugar: 4gVitamin A: 3314IUVitamin C: 26mgCalcium: 52mgIron: 2mg
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