Description
A comforting and hearty Vegan Potato Soup made with tender Yukon Gold potatoes, sautéed vegetables, and a creamy base of soy milk and vegetable broth. This flavorful, dairy-free soup is perfect for a cozy meal and can be enhanced with optional tempeh bacon for extra savory depth.
Ingredients
Scale
Soup Base
- 2 tablespoons vegan butter
- 1 large yellow onion, diced
- 1/2 cup celery, diced
- 2 carrots, diced
- 1 teaspoon salt
- 4 garlic cloves, minced
- 4 Yukon Gold potatoes, cut into bite-size pieces
- 2 cups soy milk
- 3 cups vegetable broth
- 1 bay leaf
- 2 tablespoons parsley, chopped
- Black pepper to taste
Optional Topping
- Tempeh bacon, optional
Instructions
- Melt vegan butter: In a Dutch oven over medium heat, melt the vegan butter until fully liquefied and hot.
- Sauté vegetables: Add diced yellow onion, celery, carrots, and salt to the pot. Cook while stirring occasionally for about 3 minutes until the vegetables are slightly softened.
- Add garlic: Stir in the minced garlic and cook for 1 minute more until the garlic becomes fragrant, releasing its aroma into the soup base.
- Add main ingredients: Add the bite-size Yukon Gold potatoes, soy milk, vegetable broth, and bay leaf to the pot. Increase heat and bring the mixture to a boil.
- Simmer soup: Reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
- Finish seasoning: Remove and discard the bay leaf. Stir in the chopped parsley and season with black pepper to taste.
- Serve: Ladle the hot soup into bowls and top with optional tempeh bacon for added flavor and texture.
Notes
- Use Yukon Gold potatoes for their creamy texture; russet potatoes can be substituted if needed.
- Adjust salt and pepper according to your taste preferences.
- For a thicker soup, mash some of the cooked potatoes before adding parsley.
- Tempeh bacon adds a smoky flavor and crunch but can be omitted for a simpler vegan version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
