This creamy vegan potato soup is warm, comforting, and oh-so-delicious! Packed with soft potatoes, fresh veggies, and herbs, it’s a hearty dish that everyone can enjoy.
It’s super easy to make, just boil the potatoes and blend everything together! I love adding a sprinkle of chives on top for a fresh kick—makes dinner feel special, don’t you think?
Key Ingredients & Substitutions
Russet Potatoes: They’re great for a creamy texture, but you can swap them for Yukon Gold for a slightly buttery flavor or even sweet potatoes for a different twist.
Onion and Garlic: These veggies bring tons of flavor! If you’re avoiding onion, try using leeks or shallots. For garlic lovers, add more cloves for a punch!
Nutritional Yeast: This gives a cheesy flavor that makes the soup richer. If you don’t have it, you can skip it or use a vegan cheese alternative, adjusting according to taste.
Plant-Based Milk: I like almond milk for its mild taste. If you prefer, oat milk or coconut milk work well too. Just ensure they’re unsweetened to keep the flavor balanced.
How Do I Get the Perfect Creamy Texture in My Soup?
Creating that dreamy, creamy texture starts with blending. If you want chunks for extra bite, blend just half the soup to keep some potato pieces intact. Here’s how:
- After cooking, use an immersion blender directly in the pot for easy mixing.
- If using a regular blender, let the soup cool slightly, blend in batches, and return it to the pot.
Adjust thickness by adding more broth or plant milk if too thick. Remember, it can always be thickened later, so err on the side of caution!
How to Make Creamy Vegan Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or other plant-based milk)
- 2 tbsp olive oil or vegan butter
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1/2 cup vegan cheddar-style shreds (optional)
For Garnish:
- 1/4 cup green onions, sliced
- 1/4 cup crispy tempeh bacon bits or coconut bacon
- Fresh chives, for garnish
- Vegan sour cream, for serving (optional)
How Much Time Will You Need?
This delightful vegan potato soup requires about 10 minutes to prep and around 30 minutes to cook. You’ll spend 5 minutes sautéing the aromatics, 20 minutes simmering the potatoes, and then just a little time blending everything together. A quick and satisfying meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or vegan butter over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes until they become soft and translucent. This step adds loads of flavor to your soup!
2. Cook the Potatoes:
Add the diced russet potatoes and vegetable broth into the pot. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it cook for 15-20 minutes, until the potatoes are fork-tender.
3. Blend the Soup:
When the potatoes are tender, it’s time to blend! Use an immersion blender to partly blend the soup, or you can transfer half the soup to a blender. Puree it until smooth and then return it to the pot. This gives a lovely creamy texture while keeping some potato chunks for heartiness!
4. Add Creaminess and Seasoning:
Stir in the unsweetened almond milk, nutritional yeast, smoked paprika, and salt and pepper. Gently heat the soup through, but be careful not to let it boil. Taste and adjust the seasoning as you like!
5. Add Vegan Cheese:
If you’re using vegan cheddar shreds, stir them into the soup now until melted and combined, enriching the flavor further.
6. Serve and Garnish:
Pour the hot soup into bowls and garnish with sliced green onions, crispy tempeh bacon bits, fresh chives, and a dollop of vegan sour cream if you like. It’s all about that finishing touch!
7. Enjoy!
Serve your cozy vegan potato soup with crusty vegan bread on the side. It’s a heartwarming meal perfect for any day of the week!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes give a creamy texture, you can also use Yukon Gold for a slightly buttery flavor or even red or fingerling potatoes for a different twist. Just ensure they are diced into similar sizes for even cooking.
Can I Use a Different Plant-Based Milk?
Yes! Unsweetened almond milk is great, but you can substitute it with oat milk, soy milk, or coconut milk based on your preference. Just keep in mind that each will bring a slightly different flavor to the soup.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, gently warm it on the stove over low heat or in the microwave, stirring occasionally. You may need to add a splash of broth or plant milk to bring back the creamy texture.
Can I Make This Soup Gluten-Free?
Yes! The recipe is naturally gluten-free as long as you use gluten-free vegetable broth. Just double-check your plant-based milk and any garnishes to ensure they are also gluten-free.
