Creamy Vegan Potato Soup

This soup is a staple in our household! We eat loads of soup when its cold, and it's one Ryan had to teach me to make, as I couldn't cook a potato when we started dating!

Creamy Vegan Potato Soup a la Ryan


1 - 2 Brown Onions fried in soup pot before adding Potatoes
2 - 3 cloves of crushed garlic fried in pot
A tiny splash of white wine or white balsamic condiment to deglaze the pot once onions and garlic start to brown
5 Potatoes, Peeled or not - whichever you prefer
Ina Paarman Chicken Flavour Stock powder - add to taste
Salt & Pepper to taste
Unsweetened Soya Milk (Or Rice milk - whatever is handy)
Nutmeg - a pinch
Leeks are an optional extra.


Fry everything that needs frying in the same pot that you plan to make the soup in. Boil the potatoes in enough water that you are left with enough after boiling for soup. The more water you have, the more watery your soup will be, so rather have less water to start with and add as desired. Add all other ingredients when blending the soup. Best to use a hand held blender as other blenders seep out the excess water.

The croutons used in this photo are from Woolworths.

Leftovers, if you get tired of it, should be kept and added to the next soup you make to make it nice and creamy! A cup of this makes a great base for a hearty tomato soup.

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