Name: Old-Fashioned Vegan Potato Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4, 15 oz Cans of Whole Potatoes; 1 Cup Diced Celery; 1 Cup Diced Sweet Onion; 1 Tsp Minced Garlic; 4 Cups Low-Sodium Vegetable Broth; 13.5 oz Unsweetened Plain Canned Coconut Milk (or 2 Cups Non-Dairy Milk); 2 TB Chickpea Flour; 1-2 TB Nutritional Yeast; 1/2 Tsp Black Pepper (to taste)

Old-Fashioned Vegan Potato Soup

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5 from 6 reviews

The best Old-Fashioned Vegan Potato Soup! This quick and easy creamy potato soup recipe is just like grandma used to make! Healthy, dairy-free, gluten-free, and allergy-free, this simple and budget-friendly potato soup is just 8 ingredients and made in 15 minutes! This homemade cozy rustic soup is perfect for lunch or dinner and completely customizable!

Author: Rebecca Pytell
Prep Time: 5 minutes
Cook Time: 10 Minutes
Total Time: 15 minutes
Yield: 6 Servings 1x
Category: Main, Side, Soup
Method: Stove Top, Blend
Cuisine: American

Ingredients

Scale

4, 15 oz Cans of Whole Potatoes
1 Cup Diced Celery
1 Cup Diced Sweet Onion
1 Tsp Minced Garlic
4 Cups Low-Sodium Vegetable Broth
13.5 oz Unsweetened Plain Canned Coconut Milk (or 2 Cups Non-Dairy Milk)
2 TB Chickpea Flour
1-2 TB Nutritional Yeast
1/2 Tsp Black Pepper (to taste)

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Instructions

Drain your potatoes (wash, peel and chop if using raw), dice your celery and onion.
Add the celery, onion, and minced garlic to a large soup pot and sweat the veggies for 2-3 minutes before adding the potatoes, chickpea flour, black pepper, veggie broth, and coconut milk.
Bring the soup to a boil, cover the pot and cook over medium-low heat for about 10 minutes.
Remove the lid, add the nutritional yeast and blend the soup with an immersion blender until smooth or it reaches your desired consistency.
Ladle the soup into bowls before topping the soup as desired.

Notes

For other seasonings and toppings ideas, see blog post.
If using unsalted broth or water, add salt to the soup to taste.
If using whole raw potatoes, chop them small and cook the soup an additional 10 minutes before blending.
Leftovers: Allow your soup to cool completely before storing an airtight container in the fridge for up to 5-6 days.
Reheat: You can reheat individual portions in the microwave or large batches on the stove. Add a splash of veggie broth, potato liquid, or water to thin the soup again.
Freeze: You can freeze the soup by cooling it completely and freezing in a freezer-safe container or storing it portions in freezer-safe bags. Lay the bags flat until the soup is frozen solid. Thaw overnight in the fridge.

Nutrition

Serving Size: 1 Servings

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