This creamy vegan potato soup is perfect for cozy nights. Made with simple ingredients like potatoes, carrots, and plant-based milk, it’s both hearty and healthy!
The best part? It’s so easy to make! Just chop, cook, and blend—no fuss! I love topping mine with fresh herbs for that extra touch. You’ll love it too! 🥔🌿
Key Ingredients & Substitutions
Potatoes: I recommend russet or Yukon Gold potatoes for their creamy texture. If you’re short on time or looking to mix it up, sweet potatoes work too—they’ll add a different flavor and sweetness.
Plant-Based Milk: Almond milk is a great choice, but you can also use oat or soy milk. Make sure it’s unsweetened for the best results. For a creamier texture, try coconut milk, but keep in mind it will change the flavor slightly.
Nutritional Yeast: This ingredient gives the soup a cheesy flavor. If you’re not a fan, you could skip it, but I recommend trying it out! As a substitute, a sprinkle of vegan cheese or a small amount of tahini can work in a pinch.
Smoked Paprika: This adds a lovely smoky depth. If you don’t have it, regular paprika or even a pinch of cayenne pepper can substitute, but the smokiness will be lost.
How Can I Get the Creamiest Texture for My Soup?
To achieve that creamy consistency, blending is key! Here’s how to ensure you get it just right:
- Cook the potatoes and veggies until they’re soft. This makes them easier to blend.
- Use an immersion blender for convenience—you can blend right in the pot. If using a regular blender, blend in batches but be careful of hot liquid!
- Leave some chunks for texture. It adds heartiness to the soup!
- Add the plant-based milk gradually after blending to find the creaminess you like best.
These tips will help you create a creamy, delicious soup that everyone will love!
Vegan Potato Soup
Ingredients You’ll Need:
Soup Base:
- 4 large potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 3 cups vegetable broth
For Creaminess:
- 1 cup unsweetened plant-based milk (such as almond, oat, or soy)
- 1/4 cup nutritional yeast (for cheesy flavor)
Seasonings & Fats:
- 2 tbsp olive oil or vegan butter
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and black pepper to taste
For Topping:
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- Vegan sour cream or plain vegan yogurt (optional, for topping)
- Crispy vegan bacon bits or fried tofu cubes (optional, for topping)
How Much Time Will You Need?
You’ll need about 10 minutes to prep your ingredients and 30 minutes to cook everything. So, in total, you’re looking at around 40 minutes from start to finish. It’s a quick, wholesome meal perfect for any day of the week!
Step-by-Step Instructions:
1. Sautéing the Base:
Begin by heating the olive oil or vegan butter in a large pot over medium heat. Once it’s hot, add the diced onion. Sauté the onion for about 5 minutes, or until it becomes soft and slightly translucent.
2. Adding Flavor:
Next, toss in the minced garlic, diced carrots, smoked paprika, and dried thyme. Stir everything together and let it cook for another 2 minutes until it smells wonderful!
3. Cooking the Potatoes:
Now it’s time to add the diced potatoes and the vegetable broth. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes and carrots are tender. You can check this by poking them with a fork!
4. Blending for Creaminess:
After everything is cooked, grab an immersion blender and blend the soup until it’s mostly smooth. If you prefer some chunks for texture, feel free to leave a few! Alternatively, you can blend half the soup in a blender and then mix it back in the pot.
5. Finishing Touches:
Stir in the plant-based milk and nutritional yeast for creaminess. Season the soup with salt and black pepper to taste. Let it cook for another 5 minutes over low heat, stirring occasionally to combine all the flavors.
6. Serving the Soup:
Now it’s time to serve! Ladle the warm soup into bowls and garnish with fresh chives and parsley. If you like, add a dollop of vegan sour cream or yogurt, and sprinkle with crispy vegan bacon bits or tofu cubes for extra flavor and crunch!
7. Enjoy!
Dig into your creamy, comforting vegan potato soup! Enjoy this lovely, hearty dish on a cold day or anytime you want a delicious meal!
Can I Use Different Types of Potatoes?
Absolutely! While russet or Yukon Gold potatoes are recommended for their creaminess, you can also use red potatoes or even sweet potatoes for a different flavor. Just keep in mind that sweet potatoes will give your soup a sweeter taste!
Can I Make This Soup Ahead of Time?
Yes, this soup is perfect for meal prep! You can make it ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave when you’re ready to enjoy it.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just thaw in the fridge overnight before reheating.
Can I Add More Vegetables to This Soup?
Definitely! Feel free to add other veggies like celery, bell peppers, or spinach for added nutrition. Just make sure to adjust the cooking time accordingly if you’re adding tougher vegetables. Enjoy experimenting with different flavors!