Creamy Vegan Potato Soup
Dairy-free, creamy and savory potato soup made with hearty root vegetables. This soup is packed with flavor and nutrients and makes for the perfect comfort food to cozy up with on a chilly day. Serve it with some fresh baked bread or in a bread bowl to really elevate this recipe!
Ingredients
- 1 onion diced
- 2 carrots sliced
- 4 celery stalks sliced
- 5-6 cloves garlic minced
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp leek powder can instead substitute more onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 5 cups vegetable broth
- 6-8 Yukon gold potatoes diced
- 1 15 oz. can coconut milk
- 1 tbsp nutritional yeast
Optional Topping
- chopped chives or green onions
Instructions
- Heat a large pot over medium heat or set your Instant Pot to SAUTE for 8 minutes. Add a drizzle of oil or water to keep the veggies from sticking and add the onions, carrots, celery and garlic. Sauté 4-5 minutes, then add the seasonings and sauté for another 3-4 minutes, stirring frequently.
- Add a splash of broth the deglaze the pot and scrape all the browned bits of flavor off the bottom. Then, add the remaining broth, as well as the potatoes, coconut milk, and nutritional yeast.
- Bring to a boil, the reduce heat, cover and simmer for 30 minutes, or until the potatoes are tender. Or set your Instant Pot to high pressure for 12 minutes.
- Once it's done cooking, use an immersion blender to blend the soup to the consistency you desire. Or, transfer about half the soup (or more) to a blender, then return it to the pot. Feel free to keep the soup as chunky or smooth as you prefer.