Hello friends! It was rather chilly here in Oklahoma City last night, so I was inspired to make my Vegan Potato Soup. Don't worry carnivores, I have included an optional toppings list that will satisfy you as well :) Makes great leftovers too, so don't worry about making too much!
Vegan Potato Soup
makes 8-10 servings
2 Tbsp olive oil, plus more if needed
1 white onion, chopped
2 carrots, chopped
2 ribs celery, chopped
4 cloves garlic, minced
2 lbs baking potatoes, peeled and cubed
8 cups water or vegetable stock
1 Tbsp blackening seasoning or Old Bay
2 Tbsp flour
2 cups plain soymilk or almond milk
Salt and pepper to taste
1 Tbsp Hot Sauce
1 bag frozen sweet corn
1/2 bag frozen peas
Heat the oil over medium in a large dutch oven or soup pot. When hot add the onion, carrots, and celery and cook until fragrant and the onions are translucent. Add the garlic and potatoes and cook for about 5 minutes more, adding more oil as needed. Turn the heat to high and add the vegetable stock or water. Scrape the bottom of the pan and get all the bits unstuck. Bring to a boil and add the seasoning, boil for about 10 minutes. Stir together the flour and soymilk and slowly pour into the soup. Continue to boil for another 5 minutes or until the potatoes are tender then turn the heat down to low. Season with salt and pepper then blend briefly with an immersion blender, leaving lots of chunks of potatoes. Add the hot sauce, corn and peas and cook until heated through, about 3 minutes. Serve with toppings.
Optional Toppings (warning: this will no longer be vegan! lol)
Chunks of ham
Sliced green onion
Extra hot sauce
*A word on vegetable stock....I use a "better than bouillon" vegetable paste, dissolving a teaspoon of paste in some of the hot water. Its more cost effective than boxed or canned vegetable stock.