Creamy Vegan Potato Soup – Cooking With Annie

Ingredients

• 4 large russet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup coconut milk (canned, full-fat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 3 tablespoons fresh parsley, chopped for garnish