Creamy Potato Soup... what's not to love? It's hearty and full of flavor! Grab some Italian bread, toss in a garden salad, and you have a meal fit for a king... or queen.
2 tablespoons olive oil
1 medium white onion, diced
2 whole carrots, small dice
2 ribs of celery, small dice
4 cloves garlic, crushed or minced
12 small yellow potatoes, peeled and cubed
salt and freshly ground black pepper to taste
6 cups hot water
3 tablespoons Better Than Chicken Boullion - No Chicken Base
1 teaspoon cumin
1 teaspoon dried parsley
1 bay leaf
1/2 cup vegan sour cream
1/2 cup Silk creamer or non-dairy milk
1/4 cup (half a stick) vegan butter
1/4 cup unbleached white flour
1/4 cup Silk creamer or non-dairy milk
Heat olive oil in a large soup pot over medium heat. Add the onion, carrot, celery, garlic, and potatoes. Add a generous pinch of salt and freshly ground black pepper. Stir the veggies and let them cook for about 3 to 5 minutes.
Stir together the 6 cups of hot water and bouillon in a separate dish until dissolved. Add the prepared bouillon, cumin, parsley, and bay leaf to the pot.
Bring the soup to a boil. Reduce heat, cover, and simmer gently until the potatoes are tender; 15 to 20 minutes.
Remove the pot from the heat. Stir in the vegan sour cream and the creamer. Remove the bay leaf.
Melt the butter in a small saucepan over medium heat. Whisk in the flour and continue to cook for 1 to 2 minutes or until the flour begins to brown. Slowly add the milk, whisking continuously. Remove from the heat and stir the mixture into the soup. Bring the soup to a simmer over medium-high heat, stirring constantly.
Remove from the heat and let stand for a few minutes before serving.