One of my favourite soups as a kid was Campbell’s Potato soup. It was the most delicious soup I had ever tasted and it was my favourite soup to eat on days when I stayed home because I was “sick.”
Becoming vegan I didn’t think I’d be able to have a creamy, delicious, “hits the spot,” just as good as Campbell’s potato soup.
If you have the same thoughts, please try this recipe, I promise you won’t be let down!
As with all of my recipes, I think it’s extremely important to do everything “to taste.” I don’t overdo it on the herbs. I’m not a fan of a lot of herbs and feel like a lot of recipes go too far on the seasonings. For me personally, if I’m eating potato soup, I want to taste potatoes and cream, not thyme and whatever other herbs. So please alter the amounts to fit your personal taste buds. I did my best to measure this time to at least give you a starting point.
- 3-4 large potatoes
- 1 Large onion
- 4-5 garlic cloves
- 1 TBS garlic powder
- 1 TBS onion powder
- 1/2 TBS pepper
- 1 TSP Basil
- 1/8 TSP Thyme
- ~35 “cranks” of salt (we have a salt grinder so I don’t really have a way of measuring it. I know it sounds like a lot but if you’ve ever used a grinder, you know how little salt comes out with each grind).
- 1 can of coconut milk
- Ripple or your choice of dairy free milk (didn’t measure this, you just need to add enough to the coconut milk to cover the potatoes).
I did this in a single pot, which is great if you want a one pot meal!
Chop the onions and garlic then saute them in some oil. Set to the side.
Chop the potatoes and put them in enough water to boil and soften.
When the potatoes are soft, drain the water and put the potatoes back into the pot. Add the coconut milk and enough Ripple to cover the potatoes. Add the onions and garlic as well.
I like to mash the potatoes so that they’re easier to eat for everyone. Totally optional, but it makes the texture better in my opinion.
At this point everything is cooked you just need to warm the milks which doesn’t take long.
Add all of the seasonings and warm.
Serve and enjoy.
This probably makes enough for two adults and two kiddos. Littlest chickpea can put down some soup so there’s really only enough for one meal if all of us are eating it.
Let us know if you try this recipe! Comment below and share the recipe with your friends, see how they like it!
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