I've been super mega hesitant to try making a creamy vegan potato soup. I assumed it wouldn't quite compare to the fat-laden dairy version I grew up on and I didn't want to be a disappointed chickpea. Really, who does? I hadn't even thought about potato soup in ages, but I got home from my dream job and was faced with a box of organic produce that was delivered earlier in the day. Because I am ridiculously lazy (on occasion) I never feel like putting all of it away, so I ended up digging through and taking stock of the veg to try and come up with some random dish. The main things I saw were russet taters, yellow onion, celery, and garlic. I knew it was fate. Today was the day I would finally conquer my fear! I WOULD MAKE CREAMY CHEESY VEGAN POTATO SOUP! Yes, capslock was necessary. This is a big fucking deal.
I won't lie and say there is any specific recipe. I was cooking multiple things at once (sauteed zucchini with onion and mushroom), so I wasn't paying very close attention to the exact proportions. However, I do think I'm pretty close. You should just play it by ear and figure out your preferred formula. My version easily serves 4 as a main dish.
What I used (I think):
- 2 large and 1 small russet potatoes, peeled and cut into a small dice
- about 1 cup diced yellow onion
- 1/3 cup celery, diced small
- 3 cloves garlic, minced
- 1 1/2 tsp olive oil
- 3 TB vegan buttah
- scant 1/4 cup flour
- 1/4-1/3 cup nutritional yeast
- 1 cup veg broth
- 3-4 cups unsweetened (or very lightly sweetened) almond milk
- 1/4 tsp coriander
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/3-1/2 cup Daiya cheddar
- salt and pepper
- Boil a pot of salted water. Add the potatoes and cook until fork-tender. Drain and set aside.
- In a dutch oven or stock pot, heat the olive oil and saute the onion and celery. Once, softened, add the garlic and cook another minute or so.
- Add the butter and the flour and turn into a thick paste by stirring it all together.
- Add the potatoes, the broth, yeast and enough milk to just cover the potatoes. Then add in the spices. Mix it really well and bring up to a light boil.
- Stir every few minutes as the soup thickens. I actually started using a whisk near the end to keep the milk from burning to the bottom. The soup probably took 25 minutes once in the pot. But, like I said, I was distracted. In the last 10 minutes or so, I used my immersion blender and pureed about 1/3 of the soup to thicken it up a bit.You can also do it by running a bit through your blender or processor...optional, not necessary.
- Once the soup is thickened to your liking, lower the heat and add in the Daiya cheese. I used a whisk to keep stirring mine until the cheese was all melted.