A vegan cream of potato soup for those days you need something warm and cozy. Full of little potatoes, coconut cream, and crunchy veggies.
- Large pot
- Small pot
- 4 Tbsp vegan butter or olive oil, divided
- 1.5 lbs Little Potatoes
- 2 celery stalks, chopped
- 1/2 large yellow onion, chopped
- 1 clove garlic, minced
- 1 tsp salt
- 3 cups vegetable stock
- 2 Tbsp all-purpose flour
- 2 cups unsweetened almond milk
- 2/3 cup coconut cream
- 1/2 Tbsp lemon juice or white wine vinegar
- (For garnish) fresh chopped chives or parsley
In a large pot heat three tablespoons of vegan butter or olive oil over medium heat and add little potatoes, celery, onion, and garlic. Season with salt.
Cook vegetables for five minutes, stirring often. Add vegetable stock, increase heat, and bring to a boil. Turn heat down and simmer for 15 minutes.
In a separate pot, heat one tablespoon vegan butter or olive oil over medium heat. Whisk in two tablespoons flour and cook for two minutes.
Slowly whisk in almond milk followed by coconut milk. Cook, whisking often, until thick (about 5 minutes).
Pour into the simmering vegetables, stir well and simmer on low for another 10 minutes (or until potatoes are tender). Add lemon juice or white wine vinegar and stir well. Thin with water if necessary.
Serve topped with chives and parsley.