Description
Creamy and comforting vegan potato soup made in one pot with Yukon Gold potatoes, dairy-free milk, and classic vegetables. Ready in 25 minutes.
Ingredients
Scale
- 2 tablespoons vegan butter
- 1 large yellow onion, diced
- 1/2 cup celery, diced
- 2 carrots, diced
- 1 teaspoon salt
- 4 garlic cloves, minced
- 4 Yukon Gold potatoes, cut into bite-size pieces
- 2 cups soy milk
- 3 cups vegetable broth
- 1 bay leaf
- 2 tablespoons parsley, chopped
- Black pepper to taste
- Tempeh bacon, optional
Instructions
- Melt vegan butter in a Dutch oven over medium heat.
- Add onion, celery, carrots, and salt and sauté for 3 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add potatoes, soy milk, vegetable broth, and bay leaf and bring to a boil.
- Reduce heat to a simmer, cover, and cook for 15 minutes until potatoes are tender.
- Remove bay leaf, stir in parsley and black pepper.
- Serve hot with optional tempeh bacon.
Notes
- Calories are per serving and are an estimation.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Soup thickens as it sits, so add extra milk or broth when reheating.
- Optional toppings include chives, vegan sour cream, or roasted chickpeas.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 278 kcal
- Sugar: 9 g
- Sodium: 1440 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 15 mg