Ingredients

The following ingredients have 4 Servings
  • 1/4 cup vegan butter
  • 1 large onion, (diced)
  • 1 cup diced celery ((about 3 stalks))
  • 1 cup chopped carrots ((about 3 carrots))
  • 4 garlic cloves, (minced)
  • 3 tablespoons all-purpose flour
  • 2 1/2 cup vegetable broth
  • 2 1/2 cups unflavored non-dairy milk
  • 1 3/4 pounds Russet potatoes ((about 4 medium potatoes), scrubbed, peeled, and cut into 1-inch pieces)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 1/2 teaspoons white wine vinegar
  • Salt and pepper to taste

Instruction

  • Melt the butter in a large pot over medium heat.
  • Add the onion, celery, and carrot. Sweat the veggies until softened, about 10 minutes, stirring frequently.
  • Add the garlic to the pot and cook it for about 1 minute, until very fragrant.
  • Begin sprinkling the flour into the pot, a bit at a time, stirring between additions so the flour coats the veggies. Cook the veggies and flour for about a minute, stirring frequently.
  • Begin adding broth to the pot, a bit at a time, whisking each addition in to eliminate any lumps formed by the flour.
  • Once all the broth has been added, stir in the milk, potatoes, bay leaf and thyme.
  • Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow the soup to simmer, stirring occasionally, until the base thickens a bit and the potatoes are tender, about 25 to 30 minutes.
  • Remove the pot from heat. Remove and discard the bay leaves. Stir in the vinegar and season the soup with salt and pepper to taste.
  • Ladle into bowls and serve.