7 Ingredient Easy Potato Soup (Vegan + Dairy-Free)
A simple and delicious soup that is remarkably creamy for being dairy-free. Ready in under an hour, this soup is thick and hearty, sure to keep you cozy in the doldrums of winter.
Equipment
- potato masher
Ingredients
- 3 medium yellow or russet potatoes, washed, peeled & diced (approx. 550 grams) (plus water to boil)
- 1/2 cup (1 stick) vegan butter (I used Earth Balance)
- 1 tbsp minced garlic
- 1/3 cup diced onion
- 2 tsp better than bouillon paste (I used the vegetable variety)
- 16.9 ounces Country Crock Plant Cream (canned coconut milk may also be used)
- 3 tbsp all-purpose flour
- salt and pepper, to taste
- optional garnishes include vegan cheese shreds, cooked vegan bacon, and chopped fresh herbs
Instructions
- Add diced potatoes to a medium soup pot, and add enough water to cover. Boil potatoes until they are fork tender, about 10 minutes. Drain and set aside for now.
- Using the same pot (minus potatoes), add in the butter, garlic, onion and bouillon. Cook over medium-low until vegetables are slightly softened and translucent but not burnt, about 5-10 minutes.
- Add flour and whisk constantly for 1-2 minutes. Add the plant cream (or coconut milk) and simmer, whisking frequently for 5-10 minutes, until thickened slightly.
- Add the potatoes. Mash with potato masher until the soup is the desired amount of chunky/smooth.
- Heat soup to desired temperature, then check for salt and pepper (keep in mind the saltiness of the bouillon).
- Serve and enjoy! Optional garnishes include vegan cheese shreds, cooked vegan bacon, and fresh herbs.