The Ultimate Vegan Potato Soup

by Steph Sunshine at StephSunshine.com

Yield 6 servings (7 1/2 cups / 1.75 L)

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

  • 2 tbsp. extra-virgin olive oil or vegan butter
  • 1 medium (8-oz.) yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp. fresh flat-leaf parsley or cilantro, chopped
  • 1 tbsp. fresh thyme leaves
  • 3 tbsp. all-purpose flour
  • 3 1/4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 lb. yellow potatoes, peeled and chopped into 1/2-inch (1 1/4-cm) cubes*
  • 6 pieces (1.4 oz.) sun-dried tomatoes, finely chopped*
  • 3/4 cup vegan sour cream*
  • salt and pepper, to taste

Toppings (Optional)

  • vegan sour cream
  • shredded vegan cheddar cheese
  • green onions (scallions), chopped
  • sun-dried tomatoes or vegan bacon, chopped

Instructions

  1. Chop your vegetables and pre-measure your other ingredients so they're ready to go when you need them.
  2. Heat your olive oil or vegan butter in a large Dutch oven or pot over medium heat.
  3. Add your chopped onion and cook until it's softened, stirring frequently (about 3-5 minutes).
  4. Add your chopped garlic, parsley, and thyme, then cook another 1 minute, stirring regularly.
  5. Add your flour to the pot and cook for about 1 minute longer, stirring constantly.
  6. Pour in your vegetable broth and coconut milk, then whisk well until there are no lumps of flour remaining.
  7. Add your potatoes to the pot, then bring the soup to a boil. Reduce the heat and cover, and allow the potatoes to simmer until they're fork-tender (about 15-20 minutes).
  8. Carefully transfer about half of the soup to a blender jar. Remove the center cap from the blender lid, then cover the blender jar with the lid and cover the opening in the lid with a clean kitchen towel or paper towel. Blend the soup until it's smooth.*
  9. Return the blended half of the soup to the pot and mix together with the unblended half. Add your vegan sour cream and sun-dried tomatoes and mix well.
  10. At this point, you can add salt and pepper to taste. Allow the soup to simmer 5-10 minutes longer.
  11. Serve your potato soup plain or topped with vegan sour cream, sun-dried tomatoes, vegan cheddar cheese, and green onions.

Notes & Hints

I recommend using Yukon gold or other potatoes that are between starchy and waxy, so your potatoes can both hold their shape and blend into a creamy soup.

If you're weighing your sun-dried tomatoes, note that your tomatoes will weigh more if they're retaining oil from the package.

For vegan sour cream, I prefer Kite Hill, but you can also easily make your own. See the section in the blog post labeled, "How to Make Vegan Sour Cream."

This recipe creates a soup that's creamy, but also has chunks of potato. You could skip the blending or blend the whole soup if you prefer. You can also use an immersion blender, being careful to only blend half of the soup.

StephSunshine