My fiancé and I got the flu on Wednesday night. By Thursday afternoon, I was feeling hungry enough to gather up a few basic ingredients and hazily make this soup. It’s a variation on what my mom used to make when I was a little girl, minus all her flair and all the dairy.
If we had had bacon in the fridge, I would have put some on top, but it really doesn’t need it. You could also use leeks or spring onions. I’ve definitely made this in the past with cheese and broccoli. As it is, it’s a delicious vegan potato soup that’s slurp-worthy, unfussy, and warms up easily when you’re under the weather.
Vegan Potato Soup
- 8-10 yukon gold potatoes
- 1 small yellow onion, chopped
- whole garlic bulb, peeled and minced
- veggie bouillon
- soy milk
- good olive oil
- salt and pepper to taste
Wash the potatoes and quarter them. Soak them in a bowl of water while you chop the onion and mince the garlic.
Warm a stockpot or soup pan over medium heat. Add two glugs of olive oil and let it warm up. Add the onions and garlic, along with some salt so they won’t brown. Saute the aromatics until the onions are clear.
Then, add 2 or 3 cups of water and break the bouillon up into the base. If you decide to use vegetable or chicken stock, add less water. Drain the potatoes and add them to the soup. Bring everything up to a slow simmer and taste the broth. If it needs more salt, add it now.
Let the soup cook on medium heat until the potatoes are soft. I like to mush up a few of them so the soup has a thicker consistency. You can leave them alone if you want bigger bites of potato.
Taste the soup again. It should be salted enough that you want to eat it. If it’s not delicious yet, add a bit more salt. Add pepper or red pepper flakes to your delight. Then, add the soy milk, taste it again, and serve.