Creamy Cabbage & Potato Soup — The Yummy Vegan

This creamy cabbage and potato soup is both dairy and gluten free. Easy to make in just one pot and it's super comforting.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Serve with

Step 2

1. Melt the vegan butter in a large pot on medium heat. Add in the leeks and sauté for 3-5 minutes or until they become tender.

Step 3

2. Add in the minced garlic and thyme and cook for 1-2 minutes or until fragrant. Season with salt & pepper.

Step 4

3. Add in the potatoes and mix well. Cook for 2 minutes and then add in the broth to cover. Lower the heat to medium low, cover the pot and cook for 20-25 minutes or until the potatoes are soft.

Step 5

4. Blend about 1/3 of the soup with either an immersion or regular blender. Add in the chopped cabbage and stir well.

Step 6

5. Cook uncovered stirring occasionally for 10 minutes or until the cabbage is tender. Add in the plant milk and heat through.

Step 7

6. Serve with crumbled vegan bacon and enjoy!