• Hearty, comforting and just what you need for the cooler months• Naturally dairy-free, vegan and vegetarian with simple ingredient swaps to suit your needs• Easy to make any night of the week and leftovers keep for days• Adaptable for the stovetop, slow cooker or Instant Pot
What You Need
For this vegan potato soup you need potatoes, onion, carrots, celery, garlic, rosemary, thyme, lemon juice, vegetable broth, water, coconut cream, salt, and pepper.
In a dutch oven add oil, onions, carrots, celery and a pinch of salt. Cover until the onions are translucent. Add garlic, rosemary and thyme, and cook for 30 seconds
Step One
Add potatoes, lemon juice, broth, water, salt, and pepper. Bring pot to boil, reduce heat to low and cook covered until potatoes are tender.
Step Two
Remove from heat and stir in 1 cup coconut cream.
Step Three
Blend in a high speed blender in two batches, or use an immersion blender, until smooth and creamy.
Step Four
Pour soup back into the pot and stir in remaining coconut cream. Serve warm in bowls with your favorite toppings.
Some favorite toppings include shredded cheddar cheese, sliced green onions and a crispy baguette for dipping. For a loaded potato soup add crispy bacon or turkey bacon, chives, sour cream and black pepper.
STORAGE
STORAGE
This easy potato soup recipe will keep in an airtight container in the fridge for up to 5 days. To freeze, place in a freezer-safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge.
REHEATING
REHEATING
Microwave: Place the soup in a microwave-safe bowl and reheat in 1-minute increments in the microwave, stirring each time in between, until warmed through.Stovetop: Place the entire batch of soup in a saucepan over medium heat and bring up to a simmer, stirring occasionally.
COOKING METHODS
COOKING METHODS
View recipe for directions on how to make this healthy potato soup in the slow cooker or Instant Pot.