Vegan Potato Soup Food

VEGAN POTATO SOUP

Steps:

• Peel the potatoes and cut them into medium-sized cubes. Slice the white and light green parts of the leek and rinse them well. Set both aside.
• Finely chop the onion. Then heat some oil in a large pot and sauté the onion for about 3 minutes. Add the garlic and cook it for another minute.
• Add the potatoes and the leek and cook for 5 minutes. Then add the vegetable broth and the bay leaf. Simmer for 15 minutes or until the vegetables are very soft.
• Fish out the bay leaf and discard. Reserve some of the cooked potatoes and leek for later if you want your soup to be a bit chunky. Purée the soup with a hand-held immersion blender until smooth. Alternatively you could also use a standard blender to purée the soup (see instructions in the recipe notes).
• Stir in the coconut milk, the dried thyme, the lemon juice, and season with salt and pepper. Serve immediately and sprinkle it with chopped green onion, parsley, and chives. Enjoy!

VEGAN BAKED POTATO SOUP

Steps:

• Heat a medium-size heavy pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil, the scallion whites and all but about 1/4 cup of the scallion greens and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until tender and aromatic, about 1 minute. Add the broth, cashew milk, potatoes, 1 1/2 teaspoons salt and a generous amount of pepper. Bring to a boil, then cover, reduce the heat and simmer until the potatoes are tender and crumble when pierced with a fork, about 10 minutes. The cashew milk will look curdled when it first comes to a boil and for a few minutes after it simmers, but it will smooth out when the soup is pureed.
• While the potatoes cook, dry the reserved potato peelings well. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the potato peels flesh-side down in a single layer and fry, turning once or twice, until crispy and golden brown, about 4 minutes total. Transfer to paper towels using a slotted spoon, then immediately season with salt and a generous dusting of smoked paprika and transfer to a plate or rack-the longer they stay on towels, the quicker they de-crisp.
• When the potatoes are done, turn off the heat and use a slotted spoon to scoop one-third to one-half of the chunks into a bowl. Puree the remaining mixture in the pot with an immersion blender until smooth. Alternatively, allow the mixture to cool slightly and then puree in batches in a regular blender. (See Cook's Note.) Stir in the nutritional yeast and vegan sour cream until smooth.
• Return the potato chunks to the soup, crumbling them a bit as you drop them into the pot. Heat over low heat until hot; it doesn't have to come to a boil. Taste and adjust the seasoning with more salt and pepper as needed.
• Divide the soup among shallow bowls and top each with some vegan cheddar, a dollop of sour cream and some reserved scallion greens. Crumble the potato peels over the tops.

VEGAN POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
• Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
• Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

CREAMY VEGAN POTATO SOUP

Steps:

• In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
• Add potatoes to the pot along with the 7 1/2 cups water. Allow to simmer for 10-12 minutes, or until potatoes are fork tender. Once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
• Heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
• In a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a Blendtec, use the Soup button). Pour blended mixture back into the pot and stir until well incorporated.
• Serve hot with crusty garlic bread!

CREAMY VEGAN POTATO SOUP

Steps:

• Melt margarine in a large stockpot over medium heat; cook and stir onions, celery, and carrots until tender, about 10 minutes. Add water, vegetable bouillon, salt, and pepper; stir well. Add potatoes and bring soup to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes.
• Mix 4 cups soy milk and instant potatoes into soup until dissolved.
• Stir remaining 1/2 cup soy milk and cornstarch together in a bowl until smooth; add to the soup, stirring well. Cook soup until heated through, stirring regularly, 5 to 10 minutes.

VEGAN POTATO BISQUE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook, stirring, until the onions are soft, about 5 minutes. Add the vinegar and scrape up the brown bits that cling to the bottom of the pot with a wooden spoon. Season with 1/2 teaspoon salt. Add the potatoes, bay leaves and broth to the pot and bring to a boil. Cook until the potatoes are tender, about 20 minutes.
• Let the potato mixture cool for 5 minutes or so. Discard the bay leaves. Working in batches if needed, transfer the soup to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the soup back into the pot and stir in the cream if using. Simmer on low to keep warm until ready to serve.
• Divide the soup between medium bowls, sprinkle with the chives and nutmeg. Drizzle with the truffle oil and serve.