Name: Vegan Potato Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large white onion (chopped); ½ teaspoon sea salt; 4 garlic cloves (chopped); 1 tablespoon white wine vinegar; 4 cups vegetable broth; 1½ pounds Yukon Gold potatoes (about 5, chopped); 1½ cups cooked white beans (drained and rinsed); ½ teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; ¼ teaspoon smoked paprika; Freshly ground black pepper; Green onions or chives; Coconut or tempeh bacon; Cashew sour cream; Vegan cheese shreds

Vegan Potato Soup

This creamy vegan potato soup is my favorite healthy comfort food! It's thick and creamy, but totally dairy-free. Blended white beans and potatoes create its luxe texture! Serve it with toppings like green onions, vegan bacon bits, and cashew sour cream. Gluten-free.

50 min total 10 min prep 40 min cook 6 220 cal

Instructions

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1 Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.
2 Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer for 30 minutes.
3 Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.
4 Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.

Vegan Potato Soup

Ingredients

Instructions

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