Name: Creamy Vegan Potato Soup
Ingredients: Vegan Butter (2 tbsp): A dairy-free alternative that adds richness and flavor to the base of your soup.; White Onion (1 cup, finely chopped): Provides a savory depth, balancing the sweetness of the carrots.; Celery (1 cup, diced, about 2 ribs): Adds crunch and freshness, enhancing the overall texture.; Carrots (2 cups, chopped, about 2 large): Sweet and colorful, they contribute a natural sweetness to the soup.; Fresh Garlic (1 tbsp, minced, about 4 cloves): Offers a robust flavor that elevates the dish.; Yukon Gold Potatoes (1 ½ lbs, cut into bite-sized pieces): The star ingredient, they create the creamy base of the soup.; Low-Sodium Vegetable Broth (2 cups): Acts as the flavorful liquid, ensuring the soup is neither too salty nor bland.; Unsweetened Non-Dairy Milk (2 cups): Adds creaminess and can be tailored to your preference, from almond to oat milk.; Fresh Bay Leaf (1): Infuses the soup with aromatic depth and complexity.; Salt (½ tsp + more to taste): Enhances all the other flavors present in the soup.; Freshly Ground Black Pepper: Provides a gentle kick of heat.

Description

Creamy Vegan Potato Soup: A hearty, dairy-free soup made with potatoes, veggies, and spices. Perfectly comforting, healthy, and delicious.

Ingredients

Vegan Butter (2 tbsp): A dairy-free alternative that adds richness and flavor to the base of your soup.
White Onion (1 cup, finely chopped): Provides a savory depth, balancing the sweetness of the carrots.
Celery (1 cup, diced, about 2 ribs): Adds crunch and freshness, enhancing the overall texture.
Carrots (2 cups, chopped, about 2 large): Sweet and colorful, they contribute a natural sweetness to the soup.
Fresh Garlic (1 tbsp, minced, about 4 cloves): Offers a robust flavor that elevates the dish.
Yukon Gold Potatoes (1 ½ lbs, cut into bite-sized pieces): The star ingredient, they create the creamy base of the soup.
Low-Sodium Vegetable Broth (2 cups): Acts as the flavorful liquid, ensuring the soup is neither too salty nor bland.
Unsweetened Non-Dairy Milk (2 cups): Adds creaminess and can be tailored to your preference, from almond to oat milk.
Fresh Bay Leaf (1): Infuses the soup with aromatic depth and complexity.
Salt (½ tsp + more to taste): Enhances all the other flavors present in the soup.
Freshly Ground Black Pepper: Provides a gentle kick of heat.

Instructions

In a heavy-bottomed pot over medium-high heat, melt 2 tablespoons of vegan butter.
Add 1 cup finely chopped white onion, 1 cup diced celery, and 2 cups chopped carrots. Sauté for 10 minutes until softened, stirring occasionally.
Stir in 1 tablespoon of minced fresh garlic and sauté for an additional 1 minute until fragrant.
Add the 1 ½ lbs of cut Yukon gold potatoes, 2 cups low-sodium vegetable broth, 2 cups unsweetened non-dairy milk, and 1 fresh bay leaf. Stir well to combine.
Bring the mixture to a rolling boil, then reduce the heat and let it simmer for 25 minutes or until the potatoes are tender, stirring occasionally.
Once the potatoes are tender, season the soup with ½ teaspoon salt and freshly ground black pepper to taste. Remove the bay leaf from the pot.
Serve the soup warm in bowls and garnish with chopped fresh chives and vegan bacon crumbles if desired. Enjoy!