Vegan Potato Soup

• Adapted from this blog

INGREDIENTS
2 tablespoons water for sautéing instead

2 medium onions , chopped finely

2 ribs celery , diced

2 large carrots , diced

4 cloves garlic , chopped finely

2 teaspoons salt , plus more to taste

½ teaspoon ground black pepper , plus more to taste

4 tablespoons all purpose flour 

2 cups (480 mls) non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too

2½ - 3 cups  broth/stock , divided

5 medium (about 700 grams) potatoes , cut into ½ inch cubes ( I like to use Yukon Gold or red potatoes)

¼ teaspoon ground nutmeg , (optional)

1 bay leaf

INSTRUCTIONS

To a large saucepan, add water and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little color, then add the garlic and cook for another 2 minutes. 

Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup / 120 mls) , chopped potatoes, nutmeg and the bay leaf. 

Stir really well then let it simmer for about 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup / 120 mls of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary.