In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and aromatic.
Sprinkle the flour over the onion and garlic mixture, stirring to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes and thyme to the pot. Let the soup simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Use an immersion blender or a regular blender to blend the soup until creamy. Be cautious when blending hot liquids; allow the soup to cool slightly if using a regular blender and blend in batches if needed.
Return the blended soup to the pot (if using a regular blender) and place it over low heat. Pour in the coconut milk and unsweetened plant-based milk, and stir well to combine. Warm the soup gently, avoiding boiling.
In a small bowl, mix a tablespoon of flour or cornstarch with a splash of water to create a slurry. Gradually add this slurry to the soup while stirring, allowing the soup to thicken. Continue cooking for a few more minutes to achieve the desired consistency.
Season the soup with salt and pepper to taste. Adjust the seasonings as needed.
Once the soup is heated through, creamy, and well-seasoned, it’s ready to be served.
Ladle the vegan creamy potato soup into bowls and garnish with optional toppings like chopped chives, dairy-free cheese shreds, or coconut bacon.
Enjoy your comforting and delicious bowl of vegan creamy potato soup, accompanied by your favorite bread or crackers
