Vegan Potato Soup
My Vegan Potato Soup is made in 1 pot with hearty Yukon Gold potatoes, dairy free milk, and classic soup vegetables. It’s a creamy, comforting, and simple 20-minute meal!
Servings: 4
Calories: 278kcal
Ingredients
- 2 tablespoon butter vegan
- 1 large yellow onion diced
- ½ cup celery diced
- 2 carrots diced
- 1 teaspoon salt
- 4 garlic cloves minced
- 4 yukon gold potatoes cut into bite-size pieces
- 2 cups soy milk or oat or cashew
- 3 cups vegetable broth
- 1 bay leaf
- 2 tablespoon parsley chopped
- black pepper to taste
- tempeh bacon optional
Instructions
- Melt butter in a dutch oven over medium heat. Then, add the onion, celery, carrots, and salt and sauté for about 3 minutes. Add the garlic and sauté for 1 minute until fragrant.
- Next, add the potatoes, milk, broth, and bay leaf and bring the soup to a boil. Reduce heat to a simmer, cover the pot and cook for 15 minutes or until the potatoes are soft and can easily be pierced with a fork.
- Add the parsley and black pepper, along with tempeh bacon (optional) and enjoy!
Notes
*Calories are per serving and are an estimation
*Storage: store leftovers in a sealed container in the refrigerator for up to 3 days; NOTE: the soup thickens the longer it sits, so you'll probably have to add extra milk/broth to it if you're reheating it.
Toppings make this soup even more fun! Besides my tempeh bacon, you could add chopped chives, vegan sour cream or crispy roasted chickpeas.
Nutrition
Calories: 278kcal | Carbohydrates: 44g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1440mg | Potassium: 1092mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6341IU | Vitamin C: 51mg | Calcium: 220mg | Iron: 2mg