Creamy Vegan Potato Soup

My Cream of Potato Soup is so delicious and comes together in less than 30 minutes! It is Vegan and Dairy Free too.

My favorite ingredients are in pink and you can click on them to purchase,

Creamy Vegan Potato Soup

Ingredients:

1 onion, diced

3 garlic cloves, minced

2 medium carrots, diced

2 stalks celery, diced (optional)

1/4 tsp dried rosemary, finely chopped

3 1/2 pounds of russet potatoes (about 4/5th of a 5 pound bag for reference), diced into 1 inch squares

5 cups Veggie Broth (Zoup) is the best!)

2 bay leaves

1/3 cup full fat coconut milk

3-4 Tablespoons Nutritional Yeast

Instructions:

Heat a few tablespoons of the veggie broth in a large soup pot until hot.  Add the diced onion, carrots and optional celery and saute for about 2-3 minutes. Add the potatoes and rosemary and saute for another 2-3 minutes.

Add the vegetable broth and bay leaves and bring soup to a boil. Reduce heat and simmer on low for 20 minutes, or until the potatoes and carrots are softened.

Remove the bay leaves, and, with an immersion blender, blend the soup very slowly. Only blend about half of the potatoes. If it makes it easier you can transfer about 1/3 – 1/2 of the soup to another bowl and blend it there, then add it back to your soup pot. You want to still have potato chunks and are only blending just enough to add texture and creaminess to the soup.

Add 1/3 cup of coconut milk, and 3 Tablespoons Nutritional Yeast to your blended soup.  Stir to combine and simmer a few more minutes.

Adjust seasonings to taste – you might need to add a bit of salt and pepper and more nutritional yeast for a delightful cheesy, nutty taste.

Serve with warm bread and vegan cheddar! My favorite by far is Miyokos.

Enjoy!

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Creamy Vegan Potato Soup

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

Ingredients:

• 1 onion diced
• 3 garlic cloves minced
• 2 medium carrots diced
• 2 stalks celery diced (optional)
• 1/4 tsp dried rosemary finely chopped
• 3 1/2 pounds of russet potatoes about 4/5th of a 5 pound bag for reference, diced into 1 inch squares
• 5 cups Veggie Broth Zoup is the best!
• 2 bay leaves
• 1/3 cup full fat coconut milk
• 3-4 Tablespoons Nutritional Yeast

Instructions

Instructions:

1. Heat a few tablespoons of the veggie broth in a large soup pot until hot. Add the diced onion, carrots and optional celery and saute for about 2-3 minutes. Add the potatoes and rosemary and saute for another 2-3 minutes.

2. Add the vegetable broth and bay leaves and bring soup to a boil. Reduce heat and simmer on low for 20 minutes, or until the potatoes and carrots are softened.

3. Remove the bay leaves, and, with an immersion blender, blend the soup very slowly. Only blend about half of the potatoes. If it makes it easier you can transfer about 1/3 – 1/2 of the soup to another bowl and blend it there, then add it back to your soup pot. You want to still have potato chunks and are only blending just enough to add texture and creaminess to the soup.

4. Add 1/3 cup of coconut milk, and 3 Tablespoons Nutritional Yeast. Stir to combine and simmer a few more minutes.

5. Adjust seasonings to taste – you might need to add a bit of salt and pepper and more nutritional yeast for a delightful cheesy, nutty taste.

6. Serve with warm bread and vegan cheddar! My favorite by far is Miyokos.