Vegan Potato Soup
This is my favorite replica of the classic, always delicious potato soup I grew up loving!
Ingredients
- 1.5 lb russet potatoes
- 1/2 medium yellow onion
- 3 cloves garlic
- 1 3/4 cup low sodium vegetable broth
- 1 3/4 cups plant milk plain, unsweetened
- 1 1/2 tbsp nutritional yeast
- 1/2 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil for frying, plus more for garnish
- green onion for garnish
Instructions
- Wash, peel, and chop the potatoes into small cubes. Mince the garlic and onion.
- Heat the olive oil in a large stockpot. Add the onion and saute for 3-4 minutes or until translucent. Add the garlic and cook for another minute.
- Add the vegetable stock, plant milk, nutritional yeast, cornstarch, salt, and pepper, and stir to combine. Add the potatoes and combine again.
- Let this simmer uncovered for 15 minutes or until the potatoes are fork tender.
- Use a potato masher to get the soup to your desired consistency. Taste and adjust seasonings as needed. Top with chopped green onions and more olive oil, and enjoy!
Nutrition
Calories: 211kcalCarbohydrates: 37gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 297mgPotassium: 796mgFiber: 4gSugar: 2gVitamin A: 3IUVitamin C: 11mgCalcium: 161mgIron: 2mg
Tried this recipe?Let us know how it was!