This easy vegan potato soup is quick and easy to make. This soup is also chunky, hearty, and creamy (without using heavy cream). So warming, delicious and cozy. A perfect cold-weather lunch or dinner!
- 3 tablespoons of water for sautéing, or if you cook with oil 1 tablespoon coconut oil
- 2 cloves garlic, chopped finely
- 2 medium carrots, diced
- 1 big sweet onion or 2 small ones, chopped finely
- 2 stalks celery, diced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 3 tablespoons all-purpose flour or gluten-free all-purpose flour
- 2 cups / 475 ml soy milk or any other unsweetened non-dairy plant-based milk of choice
- 2 1/4 cups / 500 ml vegetable broth/stock or water with bouillon powder ( I use 2 tablespoons bouillon powder, depending on the brand)
- 750 grams potatoes, about 6 medium potatoes, chopped into small cubes, about ½ inch
To a medium pot, add the water (or oil) and heat over medium heat.
Add the chopped onion and stir until thoroughly heated.
Add in the celery and carrots and stir to combine.
Let cook and stir for a few minutes until the onions are starting to become translucent.
Add in the garlic too and cook for another 4-5 minutes before adding the salt and black pepper.
When the veggies are well heated, add the flour. Stir to combine for about 1-2 minutes so the raw flour taste will be gone.
Slowly add the soy milk while stirring so you will not create any flour lumps.
Then add the vegetable broth, the chopped potatoes and the bay leaf.
Stir well and let simmer with on medium heat for about 30-40 minutes, or until the potatoes are soft. The potatoes should not break, but should be soft.
Adjust seasoning (salt and pepper) to your taste.
Serve the soup warm. Optionally you can serve the soup with toppings, such as fresh herbs and chopped nuts.
This soup will thicken a little bit when it’s cold.
You can save this soup covered in the fridge for up to 5 days. Just reheat it on the stove again.
To make this soup thinner, add more soy milk, broth or water and less potatoes.
Add less broth to make this soup thicker. Or puree half of the soup for a thicker consistency. With an immersion blender puree half or about ¼ of the soup. If you don’t have an immersion blender you can transfer a bit of the soup to a blender, blend and then add back to the soup.
For a low-sodium option omit the salt (if there is salt in the broth) or add the salt to taste when the soup is done.
Keywords: soup, potato, lunch, dinner, vegan, warming, winter