Dairy-Free Vegan Cream of Potato Soup
A healthy dairy-free cream of potato soup provides a vegan alternative to the classic, achieving its creamy texture with soy milk and margarine.
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Instructions
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In a large pot, combine broth, potatoes, onion, celery, garlic, and bouillon; bring to a boil and cook for 15-20 minutes until potatoes are tender.
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Drain the vegetables, reserving the cooking liquid. Blend the cooked vegetables with 1 cup of the reserved liquid until mostly smooth with some potato pieces.
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Return the blended mixture to the pot and simmer over low heat.
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Separately, melt the dairy-free soy margarine in a medium saucepan over medium-high heat.
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Whisk in the flour and cook for 1 minute; gradually add the soy milk while whisking until the mixture thickens to a cream sauce.
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Stir the thickened sauce into the simmering soup, heat to desired temperature, season with salt and pepper, and serve hot.