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Vegan Potato Soup

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: American, Vegan

Vegan potato soup, a healthier and lighter alternative to the classic recipe. It’s so creamy, hearty, comforting, satisfying and full of flavor.

Vegan Potato Soup
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Ingredients

  • 2 tbsp extra virgin olive oil (optional)
  • 1/2 onion, chopped
  • 2 tbsp flour (gluten-free if needed), I used whole wheat flour
  • 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)

Instructions

  1. Heat the oil in a large pot and cook the onion over medium-high heat until golden brown, stirring occasionally. If you don’t want to use oil, just add some water or vegetable stock instead.
  2. Add the flour and whisk well until it’s cooked, for about 1 to 2 minutes and fully incorporated.
  3. Add in the stock slowly while whisking.
  4. 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.
  5. Add the potatoes and bring the soup to a boil, then cover and simmer for about 15 minutes or until potatoes are soft.
  6. Remove from the heat, add the nutritional yeast and the lemon juice and stir until well combined.
  7. 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.
  8. 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.
  9. Keep leftovers in the fridge in an airtight container for 3 to 4 days.

Notes

  • 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.

Nutrition

  • 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