Vegan Potato Soup Best Flavor Recipes
VEGAN POTATO SOUP (BEST FLAVOR!)
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
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
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- Heat a large, heavy-bottomed pot over medium-high heat. Add the dairy-free butter; once it has melted, add the onion and sauté for 5 minutes, until translucent and slightly golden. Add the garlic and sauté for 1 minute. Then, add the nutritional yeast, paprika, pepper, and chickpea flour. Cook for 1-2 minutes, until the spices are fragrant. Scrape any “brown bits” off of the bottom of the pan with a wooden spoon – this adds flavor!
- Away: Add the potatoes, vegetable broth, and non-dairy milk and stir well. Cover and increase the heat to high, to bring the soup to a boil. Once boiling, uncover and reduce the heat to medium/medium-low. Keep the soup at a simmer, stir occasionally, and cook until the potatoes are fork-tender, 10 to 15 minutes.
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- transfer the soup into serving bowls, then top with additional cheese, chives, and/or green onions (or as desired). Serve warm; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.
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