Vegan Potato Soup Recipe
This creamy vegan potato soup recipe is what your fall comfort dreams are made of. Topped with vegan bacon bites, sour cream and green onions for a loaded version that you'll want daily!
Servings: 8 bowls
Ingredients
- 3 tablespoons plant based butter
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- ¼ cup flour
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt (taste and add at the end if using a vegetable stock with a lot of sodium)
- 1 bay leaf
- ½ cup dry white wine (or more vegetable stock)
- 2 ½ pounds yukon gold potatoes, peeled, rinsed and and cubed (1")
- 4 cups vegetable stock
- 2 cups plant based milk
- ½ cup coconut milk
For loaded soup
- vegan bacon chopped into bits
- ½ cup plant based sour cream
- ⅛ teaspoon nutmeg
- ½ cup green onions, chopped
Instructions
- Add 3 tablespoon of plant based butter to a large dutch oven or pot over medium heat. Once the butter has melted, add the onions and saute for 3-5 minutes or until they have softened. Then add the garlic and cook for 30 seconds more, careful not to burn. Then add ¼ cup flour, 1 teaspoon each black pepper, smoked paprika, garlic powder, and dried thyme, ½ teaspoon salt, and 1 bay leaf. Stir together well and let cook for another 3-60 seconds or until fragrant.
- Add ½ cup dry white wine and scrap all the fond (the pieces stuck to the bottom of your pot) off. Then add your 2 ½ pounds cubed potatoes, 4 cups vegetable broth, 2 cups plant based milk, and ½ cup coconut milk. Stir together and reduce heat to simmer. Cook for 15 minutes or until the potatoes are fork tender.
- Add about 4 cups of the soup to a blender and blend until smooth. Don't over blend or your soup can turn gummy.
- Pour the blended soup back into your pot and stir together. Let cook for another 2-3 minutes, then turn off heat and serve.
- If making the loaded version add about ½ cup of the vegan bacon bits into the soup, along with ½ cup of plant based sour cream, and a pinch of nutmeg. Stir together and cook for 10 minutes. Turn heat off and add in ½ cup of chopped green onions.
Video
Notes
*Nutritional facts are only estimates. For accuracy, please utilize the facts on your brands being used.
**This is an update to our original potato soup. If you are looking for that original recipe, please email us at [email protected]
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