Creamy Potato Soup

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Description

Warm, silky, and soul-soothing — this Creamy Potato Soup is what cozy nights are made for.

Tender yellow potatoes, aromatic garlic, carrots, and celery simmer in a flavorful broth before being lovingly blended with vegan sour cream and non-dairy milk for that ultimate creamy finish.

A hint of cumin and parsley adds depth while olive oil and vegan butter build layers of richness without dairy.

Whether you ladle it into bowls alongside crusty bread or pair it with a leafy salad, this soup is the kind of hearty comfort that feels like a hug in every spoonful.

Simple ingredients, stunning results — this is comfort food done vegan-style. 

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup vegan butter
  • 1 medium white onion (diced)
  • 2 carrots (small dice)
  • 2 ribs of celery (small dice)
  • 4 cloves of garlic (minced. orcrushed)
  • 12 small yellow potatoes (roughly 4 cups, peeled and cubed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all purpose flour
  • 6 cups hot water
  • 3 tablespoons Better Than Chicken Boullion (No Chicken Base, or vegetable stock)
  • 1 teaspoon cumin
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1/2 cup vegan sour cream
  • 1/2 cup non-dairy milk
Instructions
  1. 1

    Heat olive oil and butter in a large soup pot over medium heat.

  2. 2

    Add the onion, carrot, celery, garlic, and potatoes. Season with a generous pinch of salt and freshly ground black pepper.

  3. 3

    Stir the veggies and continue to cook for about 3 to 5 minutes.

     

  4. 4

    Stir in the flour until incorporated and coating the vegetables, another 2 to 3 minutes.

     

  5. 5

    To the pot, slowly stir in hot water, bouillon, cumin, parsley, and bay leaf.

     

  6. 6

    Bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer gently until the potatoes are tender, 10 to 20 minutes.

  7. 7

    Remove the soup from the heat and remove and discard the bay leaf.

  8. 8

    Stir in the vegan sour cream and the non-dairy milk.

  9. 9

    Bring the soup to a simmer over medium-high heat, stirring constantly.

     

  10. 10

    For a smooth soup, blend with an Immersion Blender until the desired consistency is reached.

    If you don't have an immersion blender, let the soup cool slightly, then ladle it into a blender in batches if necessary and blend to the desired consistency. Be very careful as the soup will be hot.

  11. 11

    Serve with croutons or a nice crusty bread to soak up every drop.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 332kcal
% Daily Value *
Total Fat 11.8g19%
Saturated Fat 2.3g12%
Sodium 760mg32%
Potassium 990mg29%
Total Carbohydrate 51g17%
Dietary Fiber 6g24%
Sugars 6g
Protein 7.4g15%
Vitamin A 5200 IU
Vitamin C 30 mg
Calcium 110 mg
Iron 3.1 mg
Vitamin E 1.4 mg
Vitamin K 22 mcg
Vitamin B6 0.7 mg
Folate 92 mcg
Magnesium 75 mg
Zinc 1.2 mg
Selenium 6 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Vegan creamy potato soup recipe.
Read it online: https://sproutfulkitchen.com/recipe/creamy-potato-soup/