Description
A creamy, comforting, and flavorful vegan potato soup made with tender potatoes, fresh vegetables, and a rich blend of coconut milk and vegan shredded cheddar, perfect for a nourishing meal.
Ingredients
Vegetables
- 2 cups potatoes, peeled and chopped
- 1 carrot, finely chopped
- 1 leek, finely chopped
- 1 stalk of celery, chopped
- 3 cloves garlic, minced
Dairy Alternatives & Broth
- 1 tablespoon vegan butter (tub or block)
- 2 cups vegetable broth
- ½ cup coconut milk
- 4 tablespoons vegan shredded cheddar (meltable)
Thickening & Seasoning
- 2 tablespoons all purpose flour
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Sauté Vegetables: Melt the vegan butter in a large saucepan over medium-low heat. Add the leeks, carrots, and celery; sauté for about 5 minutes, stirring occasionally to soften the vegetables. Then add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add Flour and Seasoning: Sprinkle in the all-purpose flour, salt, and pepper. Stir well to combine and cook for about 2 minutes, which helps cook out the raw flour taste and forms a base for thickening.
- Deglaze with Broth: Pour in half a cup of the vegetable broth, stirring continuously to dissolve any lumps of flour. Let it cook for a couple of minutes until smooth and slightly thickened.
- Add Potatoes and Simmer: Pour in the remaining broth, add the chopped potatoes and bay leaves. Bring to a gentle simmer and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
- Finish Soup: Remove the bay leaves and stir in the coconut milk and vegan shredded cheddar. Continue cooking for another 5 minutes, stirring occasionally, until the cheese melts and the soup is heated through.
- Blend to Creamy Consistency: Use an immersion blender to puree the soup until smooth and creamy. If the soup is too thick, gradually add additional broth or water to reach desired consistency. Alternatively, blend the soup in batches using a food processor.
Notes
- Use low-sodium vegetable broth to control salt levels.
- If you prefer a chunkier soup, blend only half the soup and stir in the rest.
- For added flavor, a pinch of smoked paprika or nutritional yeast can be added.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Sautéing, Blending
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
