Vegan Potato Soup Creamy Comfort (Printable Version)
# What You’ll Need:
01 -
2 cups potatoes, peeled and chopped
02 -
1 carrot, finely chopped
03 -
1 leek, finely chopped
04 -
1 stalk celery, chopped
05 -
3 cloves garlic, minced
06 -
1 tablespoon vegan butter
07 -
2 cups vegetable broth
08 -
½ cup coconut milk
09 -
4 tablespoons vegan shredded cheddar, meltable
10 -
2 tablespoons all-purpose flour
11 -
2 bay leaves
12 -
½ teaspoon salt
13 -
½ teaspoon pepper
# Steps to Follow:
01 -
Melt the butter in a large saucepan over medium-low heat and saute the leeks, carrots, and celery for 5 minutes, stirring occasionally. Add the garlic and saute for another minute.
02 -
Add all-purpose flour, salt, and pepper. Stir to combine and saute for another 2 minutes.
03 -
Pour in half a cup of broth and stir until any lumps of flour dissolve, about 2 minutes.
04 -
Pour in the remaining broth, add chopped potatoes and bay leaves. Simmer the soup for 20 minutes or until the potatoes are tender.
05 -
When the potatoes are fork-tender, remove the bay leaf and add the coconut milk and vegan cheese. Cook the soup for another 5 minutes, stirring occasionally.
06 -
Using an immersion blender, blend the soup until creamy, adding water or broth if the soup is too thick. Alternatively, puree the soup in a food processor if an immersion blender is unavailable.
# Additional Notes:
01 -
To store, allow the soup to cool before transferring it to an airtight container. Refrigerate for up to 3-4 days or freeze for 2-3 months.
02 -
Thaw frozen soup overnight in the refrigerator. Reheat on the stovetop over medium heat or in the microwave, adding water or vegan cream if needed.