This Creamy Potato Soup Is So Good! Easy Vegan Dinner

This creamy vegan potato soup is rich, comforting, and full of flavor, with tender potatoes, vegetables, herbs, and plant-based cream. Served with golden homemade croutons and fresh dill, it’s an easy vegan dinner for colder days.

📌 Ingredients:
1 onion
olive oil
1 carrot
2 celery stalks
2 garlic cloves
1 tbsp flour
1 tsp dried thyme
freshly ground pepper
700ml/3 cups vegetable broth (You can use water instead)
500g/18 oz potatoes
salt to taste
1 bay leaf
1 tsp Dijon mustard
1 tbsp lemon juice
250ml/1 cup plant-based milk
fresh dill

📌Croutons
2 slices of white bread
½ tsp smoked paprika
olive oil
½ tsp oregano

👩‍🍳 How to make it:

Sauté the diced onion in olive oil for 3–4 minutes. Add the carrots and celery and cook for another 3–4 minutes.

Add the grated garlic and cook for 1 minute. Stir in the flour and cook for another minute.

Add thyme and freshly ground black pepper, then pour in the vegetable broth.

Add the diced potatoes, salt to taste, and a bay leaf. Simmer for 18–20 minutes, until the potatoes are tender.

For the croutons, cut the bread into cubes and toss with olive oil, smoked paprika, and oregano. Bake at 200°C (400°F) for about 8 minutes, until golden.

Partially blend the soup, leaving some pieces of potato for texture.

Stir in Dijon mustard, lemon juice, and plant-based milk. Cook for another 3 minutes.

Serve hot with crispy croutons and fresh dill.