Name: Creamy Potato Soup
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 tbsp plant based butter (unsalted); 1 null onion (medium yellow, chopped); 1 rib celery (chopped); 2 tbsp all purpose flour; 4 cup vegetable broth; 2 lb yellow potatoes (chopped into chunks); 1 null carrot (medium, chopped); 3 clove garlic (grated); 3 sprig fresh thyme (bundled); 2 tsp sea salt; 0.25 tsp smoked paprika; 1 pinch black pepper (freshly ground); 1 cup vegan heavy cream; 1 tbsp fresh lemon juice (optional); 1 handful green onions (chopped, or chives); 1 handful vegan cheddar shreds (grated); 1 tbsp vegan sour cream

Instructions

Show units in method

1

Melt plant based butter (3 tbsp) in a large pot over medium heat. Add onion (1) and celery (1 rib), cooking for about 8 minutes until softened.
2

Stir in all purpose flour (2 tbsp) for 2 minutes until lightly golden. Gradually whisk in vegetable broth (4 cup).
3

Add yellow potatoes (2 lb), carrot (1), garlic (3 clove), fresh thyme (3 sprig), sea salt (2 tsp), smoked paprika (0.25 tsp), and black pepper (1 pinch). Simmer for 30 minutes or until potatoes are tender.
4

Discard the thyme bundle. Use an immersion blender to partially blend the soup, leaving some chunky potato pieces.
5

Stir in vegan heavy cream (1 cup) and simmer for 5 minutes. Off the heat, mix in fresh lemon juice (1 tbsp) if using.
6

Garnish each bowl with green onions (1 handful), vegan cheddar shreds (1 handful), and a dollop of vegan sour cream (1 tbsp).