**Vegan Potato Soup**

Warm up with a comforting bowl of Vegan Potato Soup, packed with wholesome ingredients and delicious flavors. This hearty soup is perfect for chilly days and cozy nights in. Follow these simple instructions to create a nourishing meal that’s sure to satisfy your cravings.

**Ingredients:**

– 2 tablespoons vegan butter (or olive oil, or omit for oil-free and use water for sautéing)
– 2 medium onions, finely chopped
– 2 ribs celery, diced
– 2 large carrots, diced
– 4 cloves garlic, finely chopped
– 2 teaspoons salt, plus more to taste
– ½ teaspoon ground black pepper, plus more to taste
– 4 tablespoons all-purpose flour (or gluten-free all-purpose flour)
– 2 cups (480 ml) non-dairy milk (such as cashew milk or soy milk)
– 2½ – 3 cups (600 – 720 ml) flavorful vegetable broth/stock, divided
– 5 medium potatoes (about 700 grams), cut into ½ inch cubes (Yukon Gold or red potatoes work well)
– ¼ teaspoon ground nutmeg (optional)
– 1 bay leaf

**Instructions:**

1. In a large saucepan, heat the vegan butter/oil over medium heat. Add the onions, celery, and carrots. Cook, stirring constantly, until the onions start to get a little color. Add the garlic and cook for another 2 minutes.

2. Season with salt and pepper, then add the flour to the pan. Stir for about a minute to cook out the raw flour taste. Slowly add the non-dairy milk, stirring to remove any lumps. Then add most of the vegetable broth, reserving about ½ a cup (120 ml).

3. Add the chopped potatoes, nutmeg (if using), and bay leaf. Stir well and let simmer for about 30 minutes, or until the potatoes are soft and starting to break down. Add all or some of the reserved vegetable broth if you prefer a thinner consistency. Adjust seasoning to taste.

4. Serve the soup as is, or with your favorite toppings. Consider garnishing with fresh herbs, vegan sour cream, or crispy tofu bacon for extra flavor and texture.

**Notes:**

– This soup reheats well. Thin with more broth or water if it becomes too thick.

**Nutritional Information (per serving):**
– Calories: 107 kcal
– Carbohydrates: 13 g
– Protein: 4 g
– Fat: 5 g
– Saturated Fat: 1 g
– Sodium: 1264 mg
– Potassium: 269 mg
– Fiber: 2 g
– Sugar: 4 g
– Vitamin A: 4627 IU
– Vitamin C: 5 mg
– Calcium: 125 mg
– Iron: 1 mg

Warm your soul with this comforting Vegan Potato Soup, a nourishing dish that’s both delicious and nutritious. Enjoy the rich flavors and creamy texture with each spoonful.

INGREDIENTS

• ▢2 tablespoons vegan butter , or olive oil, or to make oil-free omit and use a few tablespoons of water for sautéing instead
• ▢2 medium onions , chopped finely
• ▢2 ribs celery , diced
• ▢2 large carrots , diced
• ▢4 cloves garlic , chopped finely
• ▢2 teaspoons salt , plus more to taste
• ▢½ teaspoon ground black pepper , plus more to taste
• ▢4 tablespoons all purpose flour , or gluten-free all purpose flour
• ▢2 cups (480 mls) non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too
• ▢2½ – 3 cups (600 – 720 mls) flavourful vegetable broth/stock , divided
• ▢5 medium (about 700 grams) potatoes , cut into ½ inch cubes ( I like to use Yukon Gold or red potatoes)
• ▢¼ teaspoon ground nutmeg , (optional)
• ▢1 bay leaf

INSTRUCTIONS

• ▢To a large saucepan, add the vegan butter/oil and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little colour, then add the garlic and cook for another 2 minutes.
• ▢Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup / 120 mls) , chopped potatoes, nutmeg and the bay leaf.
• ▢Stir really well then let it simmer for about 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup / 120 mls of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary.
• ▢Serve as it is, or with toppings. See the post above for ideas.

NOTES

Soup reheats really well. Thin with more broth or water if it becomes a little thick.

NUTRITION

Serving: 1of 6 servings

Calories: 107kcal

Carbohydrates: 13g

Protein: 4g

Fat: 5g

Saturated Fat: 1g

Sodium: 1264mg

Potassium: 269mg

Fiber: 2g

Sugar: 4g

Vitamin A: 4627IU

Vitamin C: 5mg

Calcium: 125mg

Iron: 1mg