Description
A creamy, comforting vegan potato soup made with simple pantry ingredients and no dairy hearty, satisfying, and perfect for any season.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (almond, soy, or oat)
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- Fresh chives or parsley for garnish
Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add onion, carrot, and celery and sauté until softened.
- 3. Stir in garlic and cook for 30 seconds until fragrant.
- 4. Add diced potatoes, vegetable broth, salt, pepper, and smoked paprika.
- 5. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
- 6. Use an immersion blender to blend until creamy, leaving some chunks if desired.
- 7. Stir in plant-based milk and nutritional yeast.
- 8. Simmer for 5 more minutes, adjust seasoning, and serve hot garnished with herbs.
Notes
- For extra creaminess, blend in a handful of soaked cashews.
- This soup stores well and thickens as it cools.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan potato soup, dairy free potato soup, plant based soup