Classic Vegan Potato Soup

connoisseurusveg.com

sat

¼ cup vegan butter

1 large onion, diced

1 cup diced celery (about 3 stalks)

1 cup chopped carrots (about 3 carrots)

4 garlic cloves, minced

3 tablespoons all-purpose flour

2 ½ cup vegetable broth

2 ½ cups unflavored non-dairy milk

1 ¾ pounds Russet potatoes (about 4 medium potatoes), scrubbed, peeled, and cut into 1-inch pieces

1 teaspoon dried thyme

2 bay leaves

1 ½ teaspoons white wine vinegar

Salt and pepper to taste

Directions at connoisseurusveg.com

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