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Plant-Based Potato Soup

Homemaker On A Budget
Print Recipe Pin Recipe
Cuisine Main Dishes, Recipes
Servings 10 servings

Ingredients
  

  • ½ onion, chopped
  • 3 stalks celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 small sweet potato, chopped
  • 8 cups yukon gold potatoes, chopped into 1 inch pieces
  • 2 cups frozen cauliflower
  • 2 cartons veggie broth
  • 1-2 cup water
  • ⅓ cup nutritional yeast
  • 1 cup frozen or canned corn
  • 2 tsp. garlic powder
  • 1 bay leaf
  • salt and pepper to taste

Instructions
 

  • In a soup pot, add first 9 ingredients.
  • Cover the pot with the lid, and bring soup to a boil, then reduce heat to medium and cook for 20-30 minutes, or until potatoes are soft.
  • Pull the soup off the heat (take out the bay leaf), and add 4 cups of soup to a blender. Try to get all the cauliflower into the blender. Add the nutritional yeast. Blend until smooth.
  • Add the sauce back into the soup with the corn and mix well. Now the soup has a very creamy consistency.