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Best Vegan Potato Soup Recipe (No Blender!)
This vegan potato soup recipe is thick, creamy, and comforting. It comes together with simple ingredients in under 30 minutes!
Course
Main Course, Side Dish, Soup
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Author
Jenna Urben
Ingredients
6
potatoes
chopped
6
celery ribs
chopped
3
carrots
chopped
4
cups
vegetable broth
4
cups
water
1
onion
chopped
6
tablespoons
vegan butter
6
tablespoons
flour
1
teaspoon
salt
1
teaspoon
pepper
1 ½
cups
dairy-free milk
Instructions
In a large pot or dutch oven, cook potatoes, celery, and carrots in vegetable broth and water until fork-tender.
Once cooked, drain and reserve and liquid. Set veggies aside.
In the same dutch oven, saute the onion in melted vegan butter, stirring frequently to prevent burning.
Once cooked and translucent, make a roux by stirring in the flour, salt, and pepper.
Pour in dairy-free milk and bring to a boil. Continue to stir, until thickened.
Add in cooked veggies and give everything a big stir.
Stream in reserved cooking liquid until the soup reaches your desired consistency. (I typically add at least 2 cups reserved water.)
Serve garnished with fresh chopped parsley, vegan cheddar cheese, and nutritional yeast. Enjoy!