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

There’s nothing quite as comforting as a warm bowl of homemade potato soup, and this Creamy Potato Soup delivers on every level. Tender yellow potatoes, carrots, celery, onion, and garlic simmer together in a flavorful broth before being finished with plant-based sour cream and non-dairy milk, creating a silky, satisfying soup with layers of savory flavor in every spoonful. A touch of cumin and parsley adds just the right depth without overpowering the classic potato taste.  

Serve it with a slice of crusty bread, a crisp green salad, or your favorite sandwich for a meal that’s both hearty and comforting. Whether you’re gathering around the table on a chilly evening or simply craving a cozy homemade lunch, this timeless soup is one you’ll be happy to make again and again.  

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/