Creamy Vegan Potato Soup: A Comforting and Delicious Recipe

This creamy vegan potato soup recipe is the ultimate comfort food, perfect for a chilly evening or a cozy weekend lunch. It's surprisingly easy to make, packed with flavor, and completely free from any animal products. This recipe focuses on simple ingredients and techniques, making it accessible to even beginner cooks. Let's dive in!

Ingredients You'll Need:

This recipe yields about 6 servings. Feel free to adjust the quantities based on your needs.

• 2 tablespoons olive oil: Provides a healthy fat base and enhances the flavor of the vegetables.
• 1 large onion, chopped: Adds sweetness and depth of flavor.
• 2 carrots, chopped: Contributes sweetness and vibrant color.
• 2 celery stalks, chopped: Adds a subtle earthy flavor and texture.
• 4 cloves garlic, minced: Essential for a rich and savory soup.
• 2 lbs Yukon Gold potatoes, peeled and cubed: The star of the show! Yukon Golds offer a creamy texture. Russet potatoes can also be used, but may result in a slightly less creamy soup.
• 6 cups vegetable broth: Provides the liquid base for the soup. Use a low-sodium broth to control salt levels.
• 1 cup unsweetened plant-based milk (almond, soy, or oat work well): Adds creaminess without any dairy.
• 1 teaspoon dried thyme: Adds an aromatic and herbaceous note.
• 1/2 teaspoon smoked paprika: Provides a smoky depth of flavor.
• Salt and pepper to taste: Essential for seasoning.
• Optional toppings: Fresh chives, vegan sour cream, croutons (ensure they're vegan!), or a drizzle of olive oil.

Step-by-Step Instructions:

1. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Add potatoes and broth: Add the cubed potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

3. Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Important: If using a regular blender, work in batches and vent the lid to prevent pressure buildup.

4. Stir in remaining ingredients: Return the blended soup to the pot. Stir in the plant-based milk, thyme, smoked paprika, salt, and pepper. Heat through gently, but do not boil.

5. Serve and enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as fresh chives, vegan sour cream, croutons, or a drizzle of olive oil.

Tips for the Best Vegan Potato Soup:

• Don't overcook the potatoes: Overcooked potatoes can become mushy. Aim for tender but not falling-apart potatoes.
• Season to taste: Adjust the salt and pepper according to your preference. Taste the soup before serving and add more seasoning as needed.
• Experiment with flavors: Feel free to add other herbs and spices to customize the flavor of your soup. Rosemary, sage, or a pinch of cayenne pepper would all be delicious additions.
• Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

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