Vegan Potato Soup

Alysen

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.

5 from 2 votes

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Prep Time 20

Cook Time 30

Total Time 50

Course Soup

Cuisine American, Gluten-free

Servings people

Calories 205 kcal

Equipment

Ingredients

2 tablespoons dairy-free butter
1 cup onion diced
1 cup celery diced
1 cup carrots diced
2 teaspoons garlic salt
4 tablespoons flour all-purpose or gluten-free all-purpose
1 can full fat coconut milk
3 cups vegetable broth
3 cups potatoes

Instructions

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!

Nutrition

Calories: 205kcalCarbohydrates: 12gProtein: 2gFat: 18gSaturated Fat: 13gSodium: 1313mgPotassium: 291mgFiber: 1gSugar: 3gVitamin A: 3890IUVitamin C: 4mgCalcium: 31mgIron: 2mg

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