Vegan Potato Soup

Saute until the potato softens slightly about 8 minutes.

Vegan potato soup. HOW TO MAKE THE BEST VEGAN POTATO SOUP. Once softened add garlic and sauté a minute more. However for this recipe I used tempeh bacon instead of regular bacon extra virgin olive oil instead of butter and soy milk.

How to make vegan soup creamy. Transfer soup mixture to a high-speed blender and blend for around 1 minute or until perfectly silky smooth. Vegan Potato Soup Save 10 Minutes of Prepping Time.

Youll need it later. Make a roux by adding extra butter and an equal amount of all-purpose flour. This vegan potato soup is so hearty and flavorful you wont believe it comes together in just 30 minutes.

Saute for a further one minute. Heat the water for the veggie stock with a water kettle if you use veggie stock powder. This soup is vegan chunky hearty and creamy without using heavy cream.

STEP 3 - Add the non-dairy milk gradually then the broth making sure to work out any lumps as you go. Reduce heat and simmer until potatoes are tender about 15 minutes. I like blending two cups of the soup because it creates a thick base but still maintains plenty of yummy potato and veggie chunks.

STEP 2 - Add the seasoning nutmeg and flour. Sauté the mirepoix carrots celery onion and salt in vegan butter until softened. Pour in the vegetable broth bay leaves and bring the soup to a boil.