Plant Based Cream Of Potato Soup Recipes

BEST CREAM OF POTATO SOUP

Best Cream of Potato Soup image

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19

Ingredients

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Steps:

In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

CREAM OF POTATO SOUP

Cream of Potato Soup image

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

Steps:

Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

VEGAN POTATO SOUP (BEST FLAVOR!)

Vegan Potato Soup (Best Flavor!) image

This creamy vegan potato soup is the stuff dreams are made of! Cozy and rustic, you'd never guess it was plant based.

Provided by Sonja Overhiser

Categories Soup

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 large or 4 small shallots (1 cup finely chopped)*
4 garlic cloves
2 1/4 pounds russet potatoes (4 medium or 3 large), enough for 6 cups diced
4 tablespoons refined coconut oil (or olive oil)
6 tablespoons all purpose flour (or gluten free flour)
2 cups vegetable broth
4 cups plain oat milk, divided
1 1/4 teaspoons kosher salt, plus more to taste
2 teaspoons Old Bay seasoning (purchased or homemade)
Topping ideas: vegan yogurt, sour cream or cashew cream, chives, green onions, orange bell pepper, vegan bacon, hot sauce

Steps:

Mince the shallots. Mince the garlic. Peel and small dice the potatoes.
In a large pot, heat the coconut oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Shake the flour over the vegetables and stir to coat. Cook for 2 to 3 minutes until just starting to brown.
Slowly stir in the vegetable broth, adding it bit by bit and then stirring until mostly smooth. Once incorporated, add the oat milk, potatoes, kosher salt, and Old Bay.
Bring to a simmer and cook on low heat for 20 to 25 minutes (make sure the heat is just at a simmer and does not boil). Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy; make sure to keep stirring or a skin will form on the top. It's done when the potatoes fall apart when you mash one against the side of the pot with your spoon.
Remove from the heat. Use a potato masher to break up the potatoes so that a creamy but chunky texture forms. Stir to incorporate the mashed potatoes. Then serve topped with toppings of your choice: we used purchased vegan yogurt, thinly sliced green onions, chives, orange bell pepper, and coconut bacon. Leftovers store refrigerated for up to 5 days: reheat on the stovetop and add a splash of milk.

Nutrition Facts : Calories 491 calories, Sugar 9.6 g, Sodium 387.9 mg, Fat 18.8 g, SaturatedFat 11.8 g, TransFat 0 g, Carbohydrate 72.6 g, Fiber 5.6 g, Protein 9.7 g, Cholesterol 0 mg

PLANT-BASED CREAM OF POTATO SOUP

Plant-Based Cream of Potato Soup image

A simple, creamy, vegan potato soup with plant-based bacon flavoring.

Provided by Wendy

Categories Vegan Soups and Stews

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 slices plant-based bacon, cut into 1-inch pieces
1 cup diced onion
1 cup diced carrots
1 cup diced celery
4 tablespoons all-purpose flour, divided
2 medium potatoes, peeled and cubed
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
6 cups vegetable broth
2 large bay leaves
½ cup vegan butter
1 ½ cups almond milk
1 teaspoon dried parsley
1 teaspoon dried chives, or more to taste

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.

Nutrition Facts : Calories 461.4 calories, Carbohydrate 44.5 g, Fat 28.2 g, Fiber 6.9 g, Protein 7.2 g, SaturatedFat 6.7 g, Sodium 1066.2 mg, Sugar 11.9 g

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