Creamy Chunky Vegan Potato Soup

5 steps

Prep:15minCook:45min

Creamy, satisfying soup I made that one time.

Updated at: Thu, 17 Aug 2023 10:36:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories204.4 kcal (10%)

Total Fat11.6 g (17%)

Carbs22.4 g (9%)

Sugars5.5 g (6%)

Protein3.8 g (8%)

Sodium1137.3 mg (57%)

Fiber2.9 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2 Tbspgarlic infused olive oil

2yellow onions

medium, very finely diced

4 stickscelery

finely chopped along with leaves

1 tspchili powder

red wine

for deglazing

2 quartsvegetable broth

12 tspMushroom Bouillon powder

black pepper

to taste

5yellow potatoes

medium, in 1/2” cubes

1 cansweet corn

with water

1can full fat coconut milk

unsweetened

3carrots

cut in coins

Instructions

Step 1

In a thick bottomed stock pot, add your olive oil and onions, sautéing over a low fire for about 3 minutes, then add celery.

Step 2

After the onions are clear and soft, clear a space in the bottom of the pot to add your chili powder.

Step 3

Once the chili powder is fragrant and toasted, add red wine to deglaze. Follow with 1 quart of the broth, then the bouillon powder. Once no clumps of powder remain, add the remaining quart of vegetable broth and turn the heat to high. Add the potato chunks, and when the soup reaches a boil lower the heat to maintain a medium simmer for about 25 minutes.

Step 4

Add the corn along with the water, and the coconut milk.

Step 5

Once the potatoes can be effortlessly speared with a fork, add the carrot coins and cook to taste. Let cool and serve!