Vegan Scalloped Potato Soup
Creamy, cheap and easy. This vegan scalloped potato soup is a great low cost dinner that you can easily meal prep for those cold, lazy nights.
Ingredients
- 2 lbs Yukon gold potatos peeled and roughly chopped
- ½ medium brown onion roughly chopped
- 5 cups veggie broth
- 1 cup nondairy milk
- ¼ cup nutritional yeast
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried dill weed
- ¼ tsp cayenne pepper optional
- Green onion for serving
Instructions
- In a large pot, bring the veggie broth to a boil. While it heats up, peel and roughly chop the potatoes and onions. Add them to the pot.
- Boil the potatoes for 10 minutes or until you’re able to pierce them through with a fork, then reduce heat to a simmer.
- Stir in all the spices and the nutritional yeast, cover, and let simmer for 5 minutes.
- Turn off the heat, then add the cup of nondairy milk. Stir and let sit off of the heat for a few minutes before blending.
- Blend the soup to desired consistency with either an immersion blender or by carefully spooning into a regular blender. Only blend half of the soup to keep some texture with the potatoes or blend until totally smooth. Top off with green onion or more dill, and serve!
Notes
For the blender, I use a handheld immersion blender which allows me to blend the soup right in the pot. If you’re serious about soups, I recommend getting one! Get the one I use here.
Tried this recipe?Let us know how it was!