- 2 tbsp extra virgin olive oil
- 1/2 onion, chopped
- 2 tbsp flour, gluten-free if needed
- 1 and 1/2 cups vegetable stock or water (375 ml)
- 1 and 1/2 cups unsweetened plant milk of your choice (375 ml), I used soy milk
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 pound potatoes (450 g), peeled and cubed, see notes
- 1/4 cup nutritional yeast (4 tbsp)
- 1 tbsp lemon juice (optional)
- Heat the oil in a large pot and cook the onion over medium-high heat until golden brown, stirring occasionally.
- Add the flour and whisk well until it’s cooked, for about 1 to 2 minutes and fully incorporated.
- Add in the stock slowly while whisking.
- Then add the milk, salt and pepper and stir until well combined. Add more or less liquid (vegetable stock/water and milk), depending on how thick you want your soup.
- Add the potatoes and bring the soup to a boil, then cover and simmer for about 15 minutes or until potatoes are soft.
- Remove from the heat, add the nutritional yeast and the lemon juice and stir until well combined.
- You can use an immersion blender and do 3-4 quick pulses or a potato masher to get a thicker and creamier soup. This step is optional, though.
- Serve your soup immediately. Feel free to use your favorite toppings, I added some tempeh bacon (if you’re oil-free, just use my eggplant bacon recipe) and chopped chives.
- Keep leftovers in the fridge in an airtight container for 3 to 4 days.
- Yukon Gold potatoes are great for this recipe.
- If you want to reduce the amount of sodium in the soup, use water or a low-sodium vegetable stock, omit the salt or add less.
- Nutritional info doesn’t include the toppings.
- Serving Size: 1/4 of the recipe
- Calories: 264
- Sugar: 3.6 g
- Sodium: 517 mg
- Fat: 10.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 32.6 g
- Fiber: 8.9 g
- Protein: 14.5 g