Plant-Based Cream of Potato Soup

Plant-based milk and bacon add creamy, savory goodness to this simple vegan cream of potato soup that will leave you feeling warm and satisfied.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 461 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 4 tablespoons all-purpose flour, divided
• 6 cups vegetable broth
• 2 medium potatoes, peeled and cubed
• ½ teaspoon ground black pepper, or more to taste
• 2 large bay leaves
• 1 ½ cups almond milk
• 2 slices plant-based bacon, cut into 1-inch pieces
• ½ cup vegan butter
• 1 teaspoon dried chives, or more to taste

Recipe Instructions

Step 1

Heat oil in a 6-quart Dutch oven over medium heat. Add plant-based bacon and cook until crispy, 5 to 7 minutes. Add onion, carrots, and celery and cook for 3 minutes.

Step 2

Reduce heat to medium-low. Add 3 tablespoons flour and cook, stirring continuously, until lumps are dissolved. Stir in potatoes, thyme, and pepper. Add broth and bay leaves. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and cook for 25 to 30 minutes.

Step 3

While the soup is cooking, melt vegan butter in a skillet over low heat. Stir in remaining 1 tablespoon flour and cook until thickened, 1 to 2 minutes. Add milk. Cook, stirring constantly, over low to medium-low heat until mixture thickens to a cream-like consistency.

Step 4

When the soup has finished cooking, pour in the vegan cream and simmer for 1 to 2 minutes. Stir in parsley and chives and serve.