This creamy vegan potato soup is warm and filling, perfect for chilly days! Packed with soft potatoes and blended to a smooth finish, it’s a hug in a bowl.
Plus, it’s super easy to make—just chop, cook, and blend! I love adding a sprinkle of herbs on top for extra flavor, like my own little touch of magic! 🌱
Key Ingredients & Substitutions
Potatoes: Yellow potatoes work great for this soup due to their creamy texture. If you prefer, you can substitute with Yukon Gold or Russet potatoes for a different taste.
Vegetable Broth: Using vegetable broth adds depth of flavor. If you want a lighter taste, water is okay, but I recommend broth for richness.
Almond Milk: I love unsweetened almond milk for creaminess, but any plant-based milk like oat or soy works well. Just avoid sweetened options for this savory dish.
Nutritional Yeast: This ingredient gives the soup a cheesy flavor. If you don’t have it, you can skip it, but I suggest adding a bit of grated vegan cheese instead if you wish!
Garnishes: For topping, feel free to get creative! Instead of vegan sour cream, use guacamole or more almond milk to keep it creamy.
How Do You Get the Perfect Creaminess in Your Soup?
Blending the soup is key to achieving that creamy consistency. Here’s how to do it right:
- Cook the potatoes until fork-tender so they blend easily.
- If using an immersion blender, do so slowly to avoid splattering. Alternatively, let the hot soup cool slightly before blending in batches.
- For added creaminess, stir in the almond milk gradually after blending. This helps control the texture.
- Don’t forget to taste and adjust seasoning after blending! Sometimes an extra pinch of salt or lemon juice can brighten up the flavors.
Enjoy your cozy, comforting vegan potato soup! It’s delicious with fresh bread or crackers on the side.
Vegan Potato Soup Recipe
Ingredients You’ll Need:
Base Ingredients:
- 4 large yellow potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or other plant milk)
- 2 tbsp olive oil or vegan butter
Flavor Boosters:
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1 tbsp lemon juice (optional, adds brightness)
For Garnishing:
- 1/2 cup vegan sour cream or plain vegan yogurt
- 1/2 cup vegan shredded cheddar cheese (optional)
- 1/4 cup green onions, chopped
- Vegan bacon bits or crumbled smoked tempeh (optional)
- Croutons (optional)
- Red chili flakes or additional smoked paprika (for garnish)
How Much Time Will You Need?
This delicious vegan potato soup takes roughly 15 minutes to prepare and about 25 minutes to cook. So, you’ll be enjoying a warm bowl of comfort in just about 40 minutes. Perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat olive oil or vegan butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until it’s soft and translucent. Then, add the minced garlic and cook for an additional minute until you can smell that lovely garlic aroma!
2. Cook the Potatoes:
Add the potato chunks, vegetable broth, smoked paprika, onion powder, salt, and pepper to the pot. Stir everything well to combine. Bring the mixture to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 20 minutes until the potatoes are tender.
3. Blend It Up:
Once the potatoes are cooked through, carefully blend the soup until smooth and creamy using an immersion blender directly in the pot. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender and blend until smooth. Be careful with hot liquids!
4. Final Touches:
Stir in the almond milk, nutritional yeast, and lemon juice (if you’re using it). Taste your soup and add more salt and pepper if needed. Let it warm through on low heat for another 5 minutes, stirring occasionally.
5. Serve and Enjoy:
Serve the soup hot in bowls, and don’t forget the tasty garnishes! Add a dollop of vegan sour cream, sprinkle with green onions, vegan cheddar cheese, vegan bacon bits or smoked tempeh, croutons, and a pinch of red chili flakes or smoked paprika for that extra kick!
Enjoy this creamy, comforting vegan potato soup with a side of crusty bread for a full and satisfying meal!
Can I Use Different Types of Potatoes?
Yes, you can! While yellow potatoes create a creamy texture, Yukon Gold or Russet potatoes are excellent alternatives. They will still yield a deliciously smooth soup.
Is There a Substitute for Nutritional Yeast?
Yes! If you don’t have nutritional yeast, consider using a bit of grated vegan cheese for that cheesy flavor or simply omit it if you prefer a lighter taste.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or in the microwave, stirring occasionally to keep it creamy.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup a day in advance. Just blend and reheat when you’re ready to serve. The flavors often get even better after sitting!
