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Creamy Vegan Potato Soup

Source: --- sent in by Hilary

A rich and flavorful potato soup.


1 medium white onion
2 carrots
3 stalks of celery
4 cloves of garlic
3 medium russet potatoes
15 ml1 T. olive oil
4 c.vegetable broth
240 ml1 c. coconut milk (or other non-dairy milk)
1 to 2 &1/2 tsp. salt

Optional Toppings:
coconut bacon (or any other vegan bacon)
green onions
vegan cheddar cheese


Roughly chop up the onion, carrots, celery, potatoes and garlic.

Heat a large pot over medium high heat, and add the olive oil. When it is hot, toss in the celery, carrots, and onions. Sauté the veggies, until they start to look a bit caramelized. Add the garlic and saute for one minute more.

Add the potatoes and veggie broth. Cover and simmer for about 15-20 minutes.

Use an immersion blender to blend until smooth, or leave some chunks if desired. If you don't have an immersion blender, do it in batches in a standing blender.

Stir in the coconut milk or non-dairy milk of choice. Taste, and add salt to taste. Heat the soup until simmering and serve.

Sprinkle on toppings, if desired.

Major Ingredients: