Vegan Potato Soup
Ingredients
The soup
-
3
tablespoons
vegan butter
-
½
medium
yellow onion, chopped
-
4
cloves
garlic, minced
-
⅓
cup
all-purpose flour
-
3
pounds
Yukon gold potatoes, peeled and diced
-
3
cups
vegetable broth
-
2
cups
vegan half-and-half or vegan milk
-
2
teaspoons
salt
-
½
teaspoon
freshly ground black pepper
-
⅛
teaspoon
liquid smoke
-
⅔
cup
vegan sour cream (optional)
Optional toppings
-
to taste
vegan bacon bits
-
to taste
vegan shredded cheese
-
to taste
vegan sour cream
-
to taste
thinly sliced chives
Instructions
- Melt vegan butter in a dutch oven over medium heat and sauté onions until tender.
- Add minced garlic and cook until fragrant.
- Sprinkle flour over the mixture and whisk until smooth.
- Add diced potatoes, vegetable broth, half-and-half, salt, pepper, and liquid smoke, then stir well.
- Bring the mixture to a boil and cook until potatoes are fork-tender.
- Remove half of the soup and blend until smooth, then return to the pot.
- Simmer the blended soup for 15 minutes and stir in vegan sour cream if using.
- Serve warm, topped with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
419
Total fat
19g
Total carbohydrates
55g
Total protein
6g
Sodium
1498mg
Cholesterol
1mg
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