Ingredients
1.5 lbs potatoes (about 5 to 6 medium potatoes)
2 to 3 celery stalks
2 to 3 carrots
1 small or ½ medium yellow onion
4 cloves garlic
3 cups vegetable broth
2 cups unsweetened plant milk of choice
½ cup nutritional yeast
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried parsley
½ tsp smoked paprika
sea salt to taste
fresh cracked pepper
Optional Garnish
Vegan Bacon Bits
diced green onion
vegan yogurt or sour cream
Directions
1
Soups sometimes have the reputation for being difficult and time-consuming, but this one is actually quite simple. Start by prepping and chopping the celery, carrots, and onion. This aromatic combo is the base of most soups. Add them to a pot over medium-high heat and cook down until the onions are translucent. (You don't need any oil because the onions will quickly begin giving off their own liquid, so simply stirring the veggies a few times will be enough to keep them from sticking.)
2
While the aromatics are cooking down, prep the garlic and potatoes. Add the garlic and other spices, stir and cook just a minute or two. Then add the broth and milk. Add the potatoes and bring to a boil. Turn down the heat a tad and simmer until the potatoes are fork-tender.
3
Finally, add the nutritional yeast, give the potatoes a quick mash to thicken the soup, taste to adjust seasonings, and this soup is ready to serve! Garnish with Vegan Bacon Bits, diced green onions, and vegan yogurt or sour cream. The perfect bowl of hearty potato soup!
4
HOW TO STORE THE LEFTOVERS
5
If you have leftovers, you can store them in an airtight container in the fridge for up to a week or the freezer for up to 3 months. Be sure to let the soup cool before closing the lid of the container. If freezing, leave a little extra space at the top since liquids expand when frozen.
6
Wash and prep the celery, carrots, and onion. Dice the onion and chop the carrots and celery into half-moons.
7
Heat a large, heavy-bottom pot over medium-high. Add the celery carrots, and onion to the pot and cook, stirring occasionally, until the onions are translucent. You do not need to use oil because the onions will quickly release their liquid and keep the veggies from sticking.
8
While the veggies are starting to cook, prep the garlic and potato. Peel the garlic and chop or use a Microplane to grate into a paste. Wash the potatoes and dice into small, ½ inch cubes.
9
After the onions are translucent, add the garlic and other spices to the pot. Stir to combine and cook for about one minute. (Careful, garlic burns quickly)
10
Add the broth and milk to the pot and stir to combine, deglazing the bottom of the pot if necessary.
11
Add the potatoes and bring the soup to a boil. Reduce heat slightly and continue to boil until the potatoes are fork-tender (about 10 minutes)
12
Add nutritional yeast and stir to combine. Keep the soup chunky, or use a potato masher to smash some of the potatoes to thicken the soup. Alternatively, you can use a hand blender to make a smoother, creamier soup.
13
Taste and adjust seasonings if necessary. Serve right away. Garnish with Vegan Bacon Bits, green onions, and vegan yogurt or sour cream.
Notes
For meal-prep, freezer meal, and storage instructions, see those sections in the blog post above.
If you want to add more veggies and nutrition to this soup, some great choices are: corn kernals, kidney beans, spinach, or kale. This is a thick soup, so if you add more veggies either reduce the other vegetables or add more liquid.