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Vegan Potato Soup

Vegan Potato Soup
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A creamy and hearty vegan potato soup made with simple ingredients.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 medium Russet potatoes, peeled and diced
  • 6 cups vegetable broth
  • 1 (14 ounce) can full-fat coconut milk
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in diced potatoes, vegetable broth, coconut milk, dried thyme, and dried rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are very tender.
  4. Carefully remove about half of the soup to a blender and blend until creamy. Alternatively, use an immersion blender to blend half of the soup directly in the pot, leaving some chunks for texture.
  5. Return blended soup to the pot (if using a regular blender) and stir to combine.
  6. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish with fresh parsley before serving.

Notes

  • For a thicker soup, use fewer potatoes or add a cornstarch slurry.
  • Adjust herbs and seasonings to your preference.
  • Coconut milk can be substituted with cashew cream for a different flavor profile.

Nutrition

Find it online: https://www.masterthecook.com/vegan-potato-soup/