I’m a sucker for thick, creamy soups. But I always paid the price with an upset stomach if I indulged in these soups before going vegan. Fortunately, the vegan versions give me no problems at all! This Homestyle Potato Soup recipe (which is also gluten-free) comes from Allyson at Manifest Vegan. I altered it ever so slightly.
This vegan potato soup recipe is super simple and involves just a few basic ingredients. No complexity in preparation, nor flavor. It’s HOMESTYLE, not gourmet. Personally, I loved it. So did my husband. And even our very picky houseguest, J, ate a huge bowl of it (that’s amazing in itself).
5 lb bag of Yukon Gold or Russet Potatoes, peeled and cubed
4 celery stalks, chopped
1 large onion, chopped or diced (your preference)
2 Tbsp. sea salt
6 Tbsp. cornstarch
½ cup COLD water
3 cups unsweetened soy milk, coconut milk or rice milk (regular or low-fat)
salt and black pepper, to taste
OPTIONAL TOPPINGS: chopped chives or green onions, vegan/gf – croutons, cheese, bacon bits, crackers
No step-by-step photos this time (it’s pretty basic stuff), just a few glamour shots for you ;)
In a large pot, bring about 10 cups of water to a boil. Once water is at a rolling boil, carefully add chopped potatoes, celery, onion and sea salt. Water level should be just above potatoes. If not, remove some water using a soup ladle or large-handled coffee mug. Be careful!
Bring back up to a boil, then reduce heat to medium-high and continue cooking until potatoes are done (about 13-15 minutes).
Whisk together cornstarch and cold water until cornstarch is dissolved and there are no lumps. Add mixture to pot. Reduce heat to medium and cook until it begins to thicken.
Add non-dairy milk of choice, more salt (if needed) and black pepper to taste. Continue to cook for 15-20 minutes. Remove from heat and let soup cool slightly (soup will thicken as it cools).
Top with optional toppings and enjoy!
Ahhh… Fall :)