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Vegan Potato Soup
Vegan Potato Soup is super creamy and perfect for winter! This simple soup is packed with carrots, celery, onions, and yellow potatoes for a heartwarming, comforting dinner in an hour.
Course Soup
Cuisine American, Gluten-free
Keyword dairy free, vegan potato soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 205 kcal
Author Cindy Gordon | Vegetarian Mamma
Chef's knife
Soup pot
Whisk
Can opener
In a soup pot over medium heat, melt the butter and sauté the vegetables. Once softened, season with garlic salt.
In a small bowl, mix together the broth and flour. Whisk until smooth. Add the mixture to the vegetables. Stir to combine.
Bring pot to a boil and add potatoes. Once liquid boils again, simmer for 20 minutes or until potatoes are fork tender.
Add canned coconut milk to soup pot, and stir to combine. Simmer for 5 minutes.
Ladle into bowls and garnish with fresh parsley. Enjoy!
Calories: 205 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 18 g | Saturated Fat: 13 g | Sodium: 1313 mg | Potassium: 291 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 3890 IU | Vitamin C: 4 mg | Calcium: 31 mg | Iron: 2 mg