Description
This vegan potato soup is a classic. It is the perfect dairy-free soup for winter or spring for that matter. Coconut milk adds to the creaminess of this potato dill soup enticing you back for seconds.
Ingredients
Units
Scale
- 4 1/2 cups water + vegetable bouillon
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups red or Yukon gold potatoes, cubed (Feel free to leave the peel on!)
- 1 bay leaf
- 1 tablespoons dill
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Himalayan salt
- 1 1/2 cups cooked great northern beans
Instructions
- Sautée: In a large pot, sautée 1/2 cup water with onion and garlic and cook until onions are semi-translucent.
- Add remaining water, vegetable bouillon, potatoes, bay leaf, dill, smoked paprika, black pepper, and salt.
- Boil: Bring to a boil and then let simmer for about 10 minutes (until potatoes are soft enough to mash).
- Mash potatoes until desired consistency is reached. (If you want it super creamy, feel free to use an immersion blender.
- Add beans and stir thoroughly.
- Enjoy!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, creamy potato soup, dairy-free soup, vegan potato soup