Creamy Vegan Potato Soup Recipes Recipe For Stuffed

VEGAN POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
• Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
• Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

CREAMY VEGAN POTATO SOUP

Steps:

• In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
• Add potatoes to the pot along with the 7 1/2 cups water. Allow to simmer for 10-12 minutes, or until potatoes are fork tender. Once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
• Heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
• In a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a Blendtec, use the Soup button). Pour blended mixture back into the pot and stir until well incorporated.
• Serve hot with crusty garlic bread!

EASY VEGAN POTATO SOUP

Steps:

• Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

VEGETARIAN CREAM OF POTATO SOUP

Steps:

• Heat a nonstick skillet over medium heat. Place vegetarian bacon strips in the skillet without overlapping. Cook over medium-low heat, turning occasionally, until crisp, 8 to 10 minutes. Let sit until cool enough to handle, then dice and set aside.
• Combine potatoes, water, 1 cup milk, cream, and vegetable bouillon in a pot. Bring to a simmering boil. Add cooked "bacon," celery, and carrot. Stir in parsley, Worcestershire, thyme, garlic powder, dry mustard, salt, red wine, and pepper.
• Heat butter and oil in a skillet over medium heat. Cook and stir onion in the pan until golden, 7 to 10 minutes. Stir in flour and mix well. Stir in remaining 1/3 cup milk slowly until well mixed. Pour into potato mixture and stir well.
• Cook until soup is thick and potatoes are tender, 15 to 20 minutes.

PLANT-BASED CREAM OF POTATO SOUP

Steps:

• Heat oil in a 6-quart Dutch oven over medium heat. Add plant-based bacon and cook until crispy, 5 to 7 minutes. Add onion, carrots, and celery and cook for 3 minutes.
• Reduce heat to medium-low. Add 3 tablespoons flour and cook, stirring continuously, until lumps are dissolved. Stir in potatoes, thyme, and pepper. Add broth and bay leaves. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and cook for 25 to 30 minutes.
• While the soup is cooking, melt vegan butter in a skillet over low heat. Stir in remaining 1 tablespoon flour and cook until thickened, 1 to 2 minutes. Add milk. Cook, stirring constantly, over low to medium-low heat until mixture thickens to a cream-like consistency.
• When the soup has finished cooking, pour in the vegan cream and simmer for 1 to 2 minutes. Stir in parsley and chives and serve.