Best Vegan Potato Soup!

There is usually something I crave on cold afternoons, and that is a nice bowl of soup to warm me up. Can you relate? Today is a day that I am feeling this in particular. We have a winter storm rolling in and it is cold and wet out. This Potato Soup is just the thing for times like this. It’s creamy, warm, and savory. Something that hits the spot.

I love potatoes. Any way you could possibly eat them. Roasted, baked, fried, boiled, you name it. If you are a potato enthusiast like me, you will love this recipe. This soup makes a great dish to take to a friend’s house, make it for a potluck, or just make it for yourself on a cold day. It is easy to make and your whole family will love it!

Here are a few things that you might need to start off this recipe:

• What you need/Shopping list
  • Utensils you will need:
    • Medium pot
    • Small pot
    • Wooden spoon
    • Measuring cups and spoons
    • Cutting board
    • Knife
  • Ingredients:
    • Potatoes
    • Onions
    • Garlic
    • Carrots
    • Black Pepper
    • McKay’s Chicken Style Seasoning
    • Salt
    • All Purpose Flour
    • Vegan Butter
    • Coconut Milk
    • Vegetable Broth

Once you have everything you need, you are ready to start.

• Recipe:
  • Ingredients
    • 7 medium sized potatoes, 4 chopped into cubes with the skin and 3 peeled and cut in half
    • 1 Tablespoon of Vegan butter
    • 1 medium yellow onion, chopped into small pieces
    • 4 cloves of garlic, minced
    • Around 20 baby carrots, cut into circles (up to you depending on how many carrots you like in your soup)
    • 1/2 cup of all purpose flour
    • 2 1/2 cups of coconut milk
    • 3 cups of vegetable broth
    • 2 teaspoons of McKay’s Chicken Style Seasoning
    • 1/4 teaspoon of Black Pepper
    • Salt to taste
  • Directions.
    • In a small pot, place the peeled and halved potatoes with some water to boil leaves these on until soft.
    • In the larger pot, add the vegan butter, yellow onion and carrot and begin sautéing them for about 2 minutes on high.
    • Once the onions begin to caramelize, add the garlic, black pepper, and McKay’s and sauté for another minute.
    • After the stir fry is ready, add the flour to it and stir. This takes away the raw flour taste. Stir the flour with the carrot, onion, and garlic for about a minute.
    • Slowly add in the coconut milk, followed by the vegetable broth. Gently stir until all of the clumps of flour fall apart.
    • Add the cubed potatoes to the soup at this point. If you see that it needs a little more liquid, add another 1 cup of vegetable broth.
    • Once you are finished adding the cubed potatoes, cover the pot and let the soup simmer on medium low for 25 minutes. This allows for the potatoes to cook in the soup.
    • Now back to your halved and peeled potatoes. Take these out of the water and put them in your blender with about 2 – 3 cups of cold water. Blend this together until it is smooth.
    • By now, the potatoes in your soup are soft. Add in the blended potatoes and stir for a bit.
    • Start adding salt to taste until you are satisfied with it.
    • ENJOY

Once you are happy with the taste of your soup, you can garnish it with some green onions, veggie bacon, or anything else you like. Enjoy!
Stay Warm!