Vegan Potato Soup
Warm up with this easy and creamy vegan potato soup recipe. A cozy, dairy-free comfort food made with simple, wholesome ingredients.
Ingredients
- 1 tbsp olive oil or vegan butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups Yukon Gold potatoes peeled and cubed (about 4–5 medium)
- 3 cups vegetable broth low sodium if preferred
- 1 cup unsweetened plant-based milk oat or coconut milk recommended
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Optional Add-ins:
- 1 carrot diced
- 1 celery stalk diced
- 1 tsp dried thyme or smoked paprika
- Handful of spinach or kale for extra greens
- ½ cup cooked white beans or lentils for protein boost
Instructions
- Warm the olive oil in a big pot over medium heat. Toss in the chopped onion and sauté until it’s nice and soft—around 5 minutes. Add the garlic, and let it cook for another minute until it smells amazing.
- Add the cubed potatoes, vegetable broth, and any optional veggies or herbs. Let it boil, then turn the heat down to a gentle simmer. Cook uncovered for 15–20 minutes or until potatoes are fork-tender.
- Blend it in the pot with an immersion blender until perfectly smooth. Blend only half the soup for a chunkier texture and leave the rest as-is.
- Stir in the plant-based milk and nutritional yeast. Simmer for another 5 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls. Garnish with chopped fresh herbs, a drizzle of olive oil, or crunchy croutons if desired.
Notes
- Storage: Keeps in the fridge for up to 5 days in an airtight container.
- Freezing: Freeze for up to 3 months. Reheat on the stove and add a splash of broth if needed.
- No blender? Mash with a potato masher for a rustic, chunky texture.
- Make it spicy: Add red pepper flakes or chipotle for heat.
- Make it gluten-free: Ensure your broth and plant milk are certified gluten-free.