Step 1

In a Dutch oven, cook the potatoes, celery and carrots in the broth and water until tender, 20 to 25 minutes. Drain, reserving the liquid and setting the vegetables aside.

Step 2

In the same Dutch oven, melt the vegan butter over medium-high heat. Add onion, cook and stir until tender, three to four minutes.

Step 3

Stir in flour, salt and pepper; gradually add soy milk. Bring to a boil, cook and stir until thickened, about two minutes. Here's how to make a roux if you've never done it before. Editor's Tip: Don't have soy milk on hand? Use one of these dairy-free milk alternatives instead.

Step 4

Gently stir in cooked vegetables. Add 2-1/2 cups or more of reserved cooking liquid until soup is desired consistency, about five minutes.

Step 5

Eat the vegan potato soup as is, or top with chopped fresh parsley, a dollop of vegan sour cream or a sprinkle of vegan Parmesan cheese.