Vegan Potato Soup
This is my favorite replica of the classic, always delicious potato soup I grew up loving!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course, Side Dish
Servings 4
Calories 211 kcal
- 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
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!
Calories: 211kcalCarbohydrates: 37gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 297mgPotassium: 796mgFiber: 4gSugar: 2gVitamin A: 3IUVitamin C: 11mgCalcium: 161mgIron: 2mg