Description
A creamy and comforting vegan potato soup made with Yukon Gold potatoes, sautéed vegetables, and a flavorful blend of soy milk and vegetable broth. This easy recipe is perfect for a hearty, dairy-free meal and can be topped with optional tempeh bacon for added texture and flavor.
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 to prepare the base for sautéing your vegetables.
- Sauté vegetables: Add the diced onion, celery, carrots, and salt to the melted butter. Sauté for 3 minutes until the vegetables start to soften.
- Add garlic: Stir in the minced garlic and cook for 1 minute until its aroma is released and fragrant.
- Add potatoes and liquids: Add the bite-sized Yukon Gold potatoes along with soy milk, vegetable broth, and a bay leaf. Bring the mixture to a boil.
- Simmer: Reduce heat to a simmer, cover the pot, and cook for 15 minutes until the potatoes are tender and flavors meld.
- Finish soup: Remove the bay leaf, then stir in the chopped parsley and add black pepper to taste for seasoning.
- Serve: Ladle the hot soup into bowls and top with optional tempeh bacon if desired for a smoky, savory contrast.
Notes
- You can use different plant-based milks like oat or almond instead of soy milk for variation.
- For a smoother texture, blend part or all of the soup before adding parsley and seasoning.
- Tempeh bacon adds protein and a smoky flavor but can be omitted for a simpler soup.
- Feel free to adjust salt and pepper according to taste preferences.
- Use fresh herbs like thyme or chives for a different flavor profile if parsley is unavailable.
