Vegan Potato Soup

Name: Vegan Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings (2 quarts)
Ingredients: 6 medium potatoes, peeled and chopped; 3 celery ribs, chopped; 2 medium carrots, chopped; 4 cups vegetable broth; 2 cups water; 6 tablespoons vegan butter-style sticks, such as Earth Balance buttery sticks; 1 medium onion, chopped; 6 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1-1/2 cups soy milk; Optional: Minced fresh parsley, shredded vegan cheddar-flavored cheese and nutritional yeast

Total Time Prep: 15 min. Cook: 35 min.

Yield 8 servings (2 quarts)

Test Kitchen Approved

This vegan potato soup has the same comforting creaminess you crave from the classic dish with absolutely zero dairy. It's thick, hearty and satisfying—making it the perfect weeknight dinner!

Ingredients

6 medium potatoes, peeled and chopped
3 celery ribs, chopped
2 medium carrots, chopped
4 cups vegetable broth
2 cups water
6 tablespoons vegan butter-style sticks, such as Earth Balance buttery sticks
1 medium onion, chopped
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups soy milk
Optional: Minced fresh parsley, shredded vegan cheddar-flavored cheese and nutritional yeast

Directions

In a Dutch oven, cook potatoes, celery and carrots in broth and water until tender, 20-25 minutes. Drain, reserving liquid and setting vegetables aside.
In the same pan, melt the vegan butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Stir in flour, salt and pepper; gradually add soy milk. Bring to a boil, cook and stir until thickened, about 2 minutes. Gently stir in cooked vegetables. Add 2-1/2 cups or more of the reserved cooking liquid until soup reaches desired consistency. Serve with toppings as desired.

Nutrition Facts

1 cup: 232 calories, 9g fat (4g saturated fat), 0 cholesterol, 779mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 5g protein.

It can be a challenge to find a great vegan potato soup, as most recipes contain cream. But this delicious version keeps the luxurious texture without the dairy. —Jenna Urben, McKinney, TX

Recipe Creator