Why I love this vegan potato soup recipe
Giving up creamy soups was something I did not want to do when we went dairy free. There’s nothing I used to crave more than cheesy broccoli soup on a cold day, but honestly, I’ve gotten over it – probably because I created a killer recipe for vegan broccoli soup.
I’ve realized that there are so many was to recreate a creamy soup without dairy. This old fashioned potato soup is a complete dupe for the real thing, and you won’t even know there’s something “missing”.
Here’s what you’ll need to make it:
How to make old fashioned potato soup
Sauté the vegetables. Heat olive oil to medium-high heat in a Dutch oven. Add the onion, celery and carrots with a pinch of salt.
Let them cook, stirring occasionally, until they’re slightly soft and the onions are translucent. Add the garlic and let it cook until fragrant, about 30 seconds.
Boil the potatoes. Add the potatoes, broth (save 1/2 cup for later), milk and the remaining salt to the pot. Bring the soup to a boil, and then reduce the heat to a simmer.
Simmer the soup. Let the soup simmer until the potatoes are tender. This should take about 20 – 30 minutes at a low temperature.
Thicken it up. While the soup simmers, whisk or stir the flour (or cornstarch) with the remaining broth in a small bowl until smooth.
Stir the slurry mixture into the soup and let it cook for an additional 10 minutes, or until the soup has thickened.
FAQs and tips for making the best potato soup
The easiest way to thicken soup is by using a slurry. Mix your thickener (most likely cornstarch or flour) with cold water or broth until it’s dissolved. Stir this into the soup and allow it to to cook for a bit. Most thickeners need to be heated for them to work.
No. This potato soup recipe doesn’t require you to cook the potatoes before adding them to the soup. They will cook while the soup simmers.
If your potato soup is lacking flavor, you probably just need to adjust the salt to taste. Even a little bit of extra salt can make a huge difference in bringing out the flavors in soup. You can also add herbs like parsley or chopped green onion to add flavor.
No. Peeling the potatoes is a matter of personal preference. If you choose not to peel your potatoes, make sure you wash them well before adding them to the soup.
More potato recipes:
- Vegan scalloped potatoes
- Healthy sweet potato casserole
- Dairy free mashed potatoes
- Potato leek soup with ham
More dairy free soup recipes:
- Chicken pho recipe
- Creamy asparagus soup
- Wisconsin booyah
- Chicken tortilla soup
- Vegan tomato soup
- Vegetable beef barley soup
- 2 tablespoons olive oil
- 1 large sweet onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 1 teaspoon coarse salt, divided
- 3 garlic cloves, minced
- 3 large russet potatoes, scrubbed or peeled, and cubed
- 3 cups dairy free milk
- 1/3 cup all-purpose flour (or 3 tablespoons cornstarch)
- 4 cups chicken or vegetable broth
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley
- In a small bowl, whisk together flour and 1/2 cup broth. Set aside.
- In a large stockpot or Dutch oven, heat olive oil to medium-high. Add onion, celery, carrot and 1/2 teaspoon coarse salt. Sauté, stirring occasionally, until softened – about 5 to 7 minutes.
- Add garlic. Continue to sauté until the garlic is fragrant, about 30 seconds.
- Add potatoes, remaining broth and milk. Bring to a boil.
- Reduce heat to medium-low and simmer for 20 – 30 minutes, or until potatoes are soft.
- Add flour-broth mixture (stir before adding if needed). Stir soup and continue to simmer until thickened – about 5 minutes.
- Season with remaining salt, black pepper and parsley.
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
- Serving Size:
- Calories: 132
- Sugar: 2.3 g
- Sodium: 571.2 mg
- Fat: 3.4 g
- Saturated Fat: 0.4 g
- Carbohydrates: 22.7 g
- Fiber: 1.9 g
- Protein: 3.6 g
- Cholesterol: 1.7 mg
Keywords: dairy free, egg free, vegan, potato, soup, creamy
Published: April 24, 2017. Updated: November 4, 2021.
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