An easy to make vegan soup that's creamy and delicious! This creamy potato soup is packed with lots of vegetables and is ready in less than 30 minutes.
Heat the olive oil in a large soup pot over medium high heat. When hot, add the onions, celery, garlic and carrots and cook until softened about 8-10 minutes. Stir frequently.
Add the potatoes, broth, milk, miso, thyme and nutritional yeast. Bring to a boil then reduce the heat and cover with a lid. Simmer for 15 minutes or until the potatoes are tender.
2 pounds potatoes, 2 ½ cups vegetable broth, 1 can coconut milk, 1 tablespoon white miso, 1 teaspoon thyme, ⅓ cup nutritional yeast
Transfer 2 cups of soup to a blender and puree. Then add back to the pot. Taste adjust seasoning and add salt and pepper to taste.
Salt and pepper to taste
Serve up with your favorite soup garnish.
Green onion, chives or parsley
Notes
Potato Peeling Options: For a smoother soup, peel the potatoes. For a chunkier soup, leave the potatoes unpeeled. Bonus: leaving the skin on the potatoes adds more nutrition to the soup (source)!
Optional: Make a Creamier Soup: For a completely creamy soup, blend the whole pot of soup in the blender. Note: depending on the size of your blender you may need to do this in batches.
Blend in Pulses: Be sure to blend in pulses rather than for an extended period time. This will keep the soup creamy without blending it down so it has no texture. As you pulse the soup, check it regularly until it reaches the consistency you desire.
Options: Thin the Soup: If the coconut potato soup is too thick, you can thin it out with a bit of water, more coconut milk, vegetable broth or another unsweetened, unflavored plant-based milk.