This creamy vegan potato soup is warm and comforting. Packed with potatoes, vegetables, and spices, it’s a perfect dish for chilly days.
It’s super easy to make, and I love how it fills the house with yummy smells. Plus, you can add fun toppings like avocado or crispy onions! 😄
Whenever I’m in the mood for something cozy, this soup always hits the spot. Plus, it’s a great way to sneak in some veggies without anyone noticing!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold or Russet potatoes for creaminess. If you’re in a pinch, you could swap them with sweet potatoes for a twist in flavor. They add natural sweetness and a vibrant color!
Plant-based Milk: Almond milk gives a light flavor, but I love using oat milk for a creamy texture. Don’t have any plant milk? You can also use water, but it may lack richness, so add extra seasoning.
Nutritional Yeast: This ingredient provides a cheesy taste, crucial for the flavor profile. If you don’t have it, blend in some cashews (if you like) as a creamy thickener with a little added lemon juice.
Smoked Paprika: This adds a lovely smoky flavor. If you want a milder taste, regular paprika can work too, or even skip it for a different flavor band!
How Can I Make My Soup Creamy Without Dairy?
A creamy texture is key to a satisfying potato soup. Here’s how to achieve that:
- After simmering the potatoes, use an immersion blender to blend the soup to your desired creaminess, keeping some chunks for texture.
- If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend until smooth, and stir it back into the pot.
- Adding plant-based milk toward the end enriches the soup without curdling.
This method ensures your vegan potato soup is creamy and comforting, perfect for any chilly day! Enjoy! 😊
How to Make Vegan Potato Soup
Ingredients You’ll Need:
Vegetables:
- 4 large potatoes, peeled and diced
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 small onion, diced
- 3 cloves garlic, minced
Base:
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or oat milk)
Flavoring:
- 2 tablespoons nutritional yeast (for a cheesy flavor)
- 2 tablespoons olive oil or vegan butter
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon lemon juice or apple cider vinegar
Garnish (Optional):
- Fresh green onions or chives, sliced
- Vegan sour cream or coconut yogurt
- Vegan bacon bits
Time Needed:
This recipe takes about 35-40 minutes to prepare. You’ll need about 10 minutes for prep and 25-30 minutes for cooking. The result is a warm, hearty soup that’s perfect for any occasion!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or vegan butter over medium heat. Once hot, add the diced onion, carrot, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
2. Add the Potatoes and Spices:
Add the diced potatoes and the smoked paprika to the pot. Stir well to mix everything together and let the flavors combine.
3. Cook the Soup:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Blend for Creaminess:
Using an immersion blender, carefully blend the soup to achieve a creamy texture while leaving some potato chunks for added body. If you don’t have an immersion blender, you can transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
5. Final Touches:
Stir in the unsweetened plant-based milk and nutritional yeast. Let the soup simmer for another 5 minutes to heat through. Season with salt, pepper, and a splash of lemon juice or apple cider vinegar to brighten the flavors.
6. Serve It Up:
Dish out the hot soup into bowls and garnish with sliced green onions or chives. Add a dollop of vegan sour cream and sprinkle with vegan bacon bits for a crunchy topping if you like. Enjoy your creamy, comforting vegan potato soup!
This soup is nutritious, delicious, and perfect for chilly evenings. Enjoy!
Can I Use Different Vegetables in This Soup?
Absolutely! You can add vegetables like peas, corn, or even spinach for a pop of color and extra nutrients. Just adjust the cooking time slightly if you’re adding quicker-cooking vegetables.
How Can I Thicken the Soup More?
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) after blending. Stir it in and simmer for a few minutes until it thickens up!
Can I Freeze Leftover Soup?
Yes, you can freeze the vegan potato soup! Store it in airtight containers for up to 3 months. Just remember to let it cool completely before freezing, and it’s best to reheat gently on the stove when you’re ready to eat.
What Are Some Good Toppings for This Soup?
For delicious toppings, try adding sliced green onions, vegan sour cream, crispy vegan bacon bits, or even croutons for some extra crunch. Fresh herbs like parsley or chives also make great garnishes!
