Step 1

Heat the olive oil in a stockpot over medium heat. Add the diced onion, celery, and carrots and cook them for 7-8 minutes, or until they are tender and soft.

Step 2

Add the garlic, thyme, and rosemary, cooking the mixture for another minute until the garlic is fragrant.

Step 3

Pour in the vegetable broth, and add the diced potatoes and bay leaves. Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender.

Step 4

When the potatoes are fork-tender, use a potato masher to mash some of the potatoes in the pot. This will thicken the soup and give it a chunkier texture. If you prefer a smoother soup, you can use an immersion blender instead.

Step 5

Stir in the vegan heavy cream or plant milk and heat the soup for another few minutes. Remove the bay leaves, and taste and season it with salt and pepper to your liking.

Step 6

Serve your vegan potato soup immediately with chopped parsley, green onions, vegan cheddar shreds, tofu crumbles, etc. Happy eating!