Creamy, hearty and made with a handful of pantry staples like coconut milk, this vegan potato soup is sure to warm you up! This recipe is made in one pot in just over 30 minutes.
2 pounds Yukon gold potatoes cut into one inch pieces
3 tablespoons vegan butter divided
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 teaspoon table salt
1-3 cloves garlic minced
3 tablespoons all purpose flour
3 cups vegetable broth reduced sodium
15 ounce can full fat coconut milk
1 teaspoon soy sauce
2 tablespoons nutritional yeast (optional)
1/4 teaspoon freshly ground black pepper
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