loveandlemons
Vegan Potato Soup
This creamy vegan potato soup is my favorite healthy comfort food! It's thick and creamy, but totally dairy-free. Blended white beans and potatoes create its luxe texture! Serve it with toppings like green onions, vegan bacon bits, and cashew sour cream. Gluten-free.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
📝 Preparation Steps
1
Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to ⏱️ 8 minutes, until softened.
2
Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for ⏱️ 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer for ⏱️ 30 minutes.
white wine vinegar1 tablespoon
3
Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.
fresh lemon juice1 tablespoon
4
Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.
Nutrition Facts
calories
220 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
5 g
sugar Content
3 g
sodium Content
836 mg
protein Content
6 g
carbohydrate Content
34 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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