Creamy potato soup
Creamy Potato Soup
Serves 4
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1 Medium White Onion
  2. 2 Medium Carrots
  3. 3 Medium Stalks of Celery
  4. 4 Cloves of Garlic
  5. 3 Medium Russet Potatoes
  6. 1 Tablespoon Olive Oil
  7. 1 Litre of Vegetable Stock
  8. 1 Cup Coconut Milk (or other Unsweetened Non-Dairy Milk)
  9. 1 to 2.5 teaspoons salt
Optional Toppings
  1. Vegan Bacon
  2. Spring Onions
  3. Vegan Cheddar Cheese
  1. Roughly chop up the onion, carrots, celery, and potatoes and garlic.
  2. Heat a large pot over medium high heat, and add the olive oil. When it is hot, toss in the celery, carrots, and onions. Sauté the vegetables, until they start to look caramelised. Add the garlic and sauté for one minute more.
  3. Add the potatoes and vegetable stock. Cover and simmer for about 15-20 minutes. The soup is cooked when the fork easily pierces all the way through the vegetables.
  4. Blend the soup until it is smooth.
  5. Stir in the coconut milk or non-dairy milk of choice. Taste and add salt if required.
  6. Heat the soup until simmering and you are ready to serve.
  7. Sprinkle on some delicious toppings and serve.
Adapted from
Eat Plants Not Animals