This Vegan Creamy Potato Soup is a comforting and satisfying dish that’s perfect for warming you up on a chilly day. Made with simple and wholesome ingredients, it’s easy to prepare and bursting with flavor. The combination of tender potatoes, aromatic onions and garlic, and creamy coconut milk creates a velvety texture that’s both luxurious and dairy-free.
To start, the onions and garlic are sautéed in olive oil until they’re soft and fragrant, providing a flavorful base for the soup. Then, a roux is created by sprinkling flour over the onion mixture, which helps to thicken the soup and create a rich and creamy consistency.
Next, vegetable broth is slowly added to the pot, infusing the soup with savory depth of flavor. Diced potatoes and thyme are then simmered until tender, allowing the flavors to meld together and create a hearty and comforting dish.
Once the potatoes are cooked through, the soup is blended until smooth and creamy using an immersion blender or regular blender. The addition of coconut milk and unsweetened plant-based milk adds richness and creaminess without the need for dairy, making this soup suitable for vegans and those with lactose intolerance.
To further enhance the creaminess of the soup, a slurry made from flour or cornstarch is added and cooked until the soup thickens to the desired consistency. Finally, the soup is seasoned with salt and pepper to taste, and served hot, garnished with optional toppings such as chopped chives, dairy-free cheese shreds, or coconut bacon for added flavor and texture.
With its velvety texture, savory flavor, and comforting warmth, this Vegan Creamy Potato Soup is sure to become a favorite in your recipe repertoire. Whether enjoyed as a cozy weeknight dinner or served as an appetizer at your next gathering, it’s a delicious and nourishing dish that’s sure to satisfy even the pickiest of eaters.
Ingredients:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1/2 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour or cornstarch (for thickening)
- 1/2 teaspoon thyme (dried or fresh)
- Salt and pepper to taste
- Optional toppings: chopped chives, dairy-free cheese shreds, coconut bacon
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and aromatic.
- Sprinkle the flour over the onion and garlic mixture, stirring to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
- Add the diced potatoes and thyme to the pot. Let the soup simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Use an immersion blender or a regular blender to blend the soup until creamy. Be cautious when blending hot liquids; allow the soup to cool slightly if using a regular blender and blend in batches if needed.
- Return the blended soup to the pot (if using a regular blender) and place it over low heat. Pour in the coconut milk and unsweetened plant-based milk, and stir well to combine. Warm the soup gently, avoiding boiling.
- In a small bowl, mix a tablespoon of flour or cornstarch with a splash of water to create a slurry. Gradually add this slurry to the soup while stirring, allowing the soup to thicken. Continue cooking for a few more minutes to achieve the desired consistency.
- Season the soup with salt and pepper to taste. Adjust the seasonings as needed.
- Once the soup is heated through, creamy, and well-seasoned, it’s ready to be served.
- Ladle the vegan creamy potato soup into bowls and garnish with optional toppings like chopped chives, dairy-free cheese shreds, or coconut bacon.
- Enjoy your comforting and delicious bowl of vegan creamy potato soup, accompanied by your favorite bread or crackers
