How To Make Vegan Potato Soup
This vegan potato soup is ready in under an hour and most of that time is just spent doing its thing on the stove without any involvement needed from you, so its easy and fun to make.
Youre just going to fry up some onion and garlic in a little coconut oil and some dried herbs, then add some chopped carrots and peeled and chopped potatoes and sauté them a little to spread the flavors around.
Then youre going to add in some vegetable stock, bring to the boil and leave to simmer for around 30 minutes or as long as needed until the potatoes and carrots are soft and cooked.
Then its just a case of getting in there with an immersion blender and blending it all up, adding in some coconut milk and letting it gently heat through and mix wonderfully with all the flavors of the soup.
And there you have it! The most deliciously rich and hearty soup.
Top with some chives, because you just wont believe how well they go with this soup.
You will love this vegan potato soup, its hearty, satisfying and rich and it tastes even better the next day! Its easy to prepare and hugely delicious served with some wholewheat bread for dipping.
Have it as an appetizer if you like, but its so filling it works great as a main course too.
Ways To Add More Protein
Last idea for mixing up this potato leek soup: want to add more protein? You can add sliced vegan sausage to the soup and simmer until heated through, just a few minutes. We happened to have a vegan sausage in the refrigerator when we made this soup, so the next day we tried it. Its even more filling!
When youre shopping for a vegan meat substitute, check the package ingredients to make sure its not too processed. There are several brands on the market now that are made with real food ingredients: but youll have to review the ingredient list. Also make sure the ingredients fit your dietary preferences .
How To Make Easy Creamy Potato Soup
Since this creamy potato soup is totally vegan the big question is: how do I make this soup creamy? I am not using any heavy vegan cream in this recipe. This recipe is even oil-free if you want it to be, without lacking any taste or without losing any of its creaminess. Its all about the right balance between milk and a bit of flour to make this soup irresistibly delicious.
You can see my video in this post for a more visual guide as to how to make this soup recipe. The instructions are fairly simple.
Sauté the onions, garlic, celery, and carrots.
Add the flour.
Add the non-dairy milk gradually, then the broth. Stir while adding the broth to avoid any lumps.
Add the bay leaf and potatoes.
Let simmer on medium heat until the potatoes are starting to get soft and the soup is creamy.
This soup is the easiest and most delicious potato soup ever!
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How Do I Make This Potato Coconut Milk Soup
Why Use Unsweetened Canned Coconut Milk
Canned coconut milk is my favorite way to make dairy free recipes creamy. Its thick and if youre not using too much you wont get a strong coconut flavor. There really is no coconut taste in this soup.
Its important to make sure you dont use a sweetened can though. That drastically changes the flavor and wont work well.
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No Blender Needed: Use A Potato Masher
This vegan potato soup recipe is naturally creamy: theres no need for a blender! Cook the potatoes until theyre falling apart, then mash them right in the pot using a potato masher. This cuts down on mess, and makes for a great creamy but chunky texture . Personally, we love potato soups with a bit of texture: not ones that are perfectly smooth. This one hits the mark for us!
Vegan Potato Soup Ingredients
This dairy-free soup is made with pretty simple ingredients that you might already have in your kitchen.
Vegan butter.This replaces the dairy butter in mom’s version. Look for brands like Earth Balance and Miyoko’s.
Veggies.Potato soup isn’t just about potatoes. This version is made with onions, celery and carrots.
Garlic. For a flavor punch.
Flour.This helps thicken up the soup.
Non-dairy milk. We’re using this instead of dairy milk, for a rich and creamy base. Just about anything unflavored and unsweetened will do. I used Silk cashew milk for this batch.
Vegetable broth. This adds some savory flavor to our base.
Herbs.Tyme, bay leaves and black pepper add depth of flavor to our potato soup.
White wine vinegar.For just a touch of tartness to balance out the flavors. Trust me, this makes the soup!
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Can You Make Potato Soup In A Slow Cooker
I havent tried making this soup in my slow cooker, but this is what I would do:
Sauté vegetables Start, bysautéing your onion and garlic over the stovetop until onions are translucent and fragrant, about 7 minutes or so. Add in carrots and celery and sauté for 5-7 minutes more.
Add remaining ingredients Transfer sautéd veggies to your slow cooker, add remaining ingredients, except flour and milk and cook on high for 3-4 hours or low for 6-8 hours, until potatoes are fork-tender.
Make roux About 15-20 minutes before youre ready to serve the soup, make a roux by melting about 2-3 Tablespoons of vegan butter in a medium saucepan. Once melted, whisk in your flour and cook for about 3-5 minutes, stirring frequently. Stir in your milk and bring mixture to a simmer. Cook for a few minutes until the sauce has thickened up.
Add flour mixture Add flour and milk mixture to your slow cooker and stir to combine.
Blend Smooth out the soup with an immersion blender, potato masher or high powdered blender to your desired smoothness. Serve immediately with desired toppings!
Creamy Potato Soup Ingredients
For this easy creamy vegan potato soup, you will need:
- Potatoes: I usually use the potato I happen to have in my kitchen, but I can definitely recommend to use the Yukon gold potato for this soup.
- Veggies: Onion, celery, carrots and garlic. All for flavor and texture.
- Flour: I use flour instead of vegan cream to thicken the soup. But you can also use the puree partly method if you prefer a lighter soup, or use both this method plus flour for an even thicker soup. See the recipe below for this method.
- Vegan bouillon and a plant-based milk: This will be the broth for the soup. I prefer to use low-sodium broth. This allows me to adjust the amount of salt in the soup later.
- Salt and pepper: Add to taste. If you would like to keep this soup low in salt, add the salt only when the soup is almost done or when serving. If your bouillon contains salt, you might not even need to add salt. Its all a personal preference.
- Toppings: I love fresh herbs and crunchy nuts as a topping for this soup.
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Is Potato Soup Vegan
The classic potato soup is not vegan, as its usually made with butter, cows milk, bacon, cheese, and sour cream. However, for this recipe, I used tempeh bacon instead of regular bacon, extra virgin olive oil instead of butter, and soy milk.
I also replaced the cheese with nutritional yeast and added some lemon juice instead of sour cream, although you could also make it with vegan sour cream.
Is This Recipe Meal
Definitely! Not only does this cook up enough for 6 servings, but it’s also easy to reheat. Simply make up a big pot of this soup, portion it into individual soup-friendly containers, and store in the fridge for up to a week or the freezer for three months.
A few important meal-prepping tips: 1) Let the soup cool before you seal the containers. 2) Be sure to leave a little space at the top if you’re freezing . 3) Add a few tablespoons of water when reheating, since the liquid will reduce slightly during the cooking process.
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How To Make This Recipe
Step 1: Place a large soup pot over medium-low heat. Add the olive oil and butter. Once the butter melts, add the onion and celery. Saute until translucent, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Season with salt and pepper.
Step 2: Add the flour and stir to coat the veggies.
Step 3: Slowly stir in the broth and milk, then add the potatoes. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
Step 4: Add the sour cream and nutritional yeast over low heat, stirring to combine. Heat on low for 5-10 minutes, stirring occasionally, until the mixture is heated through.
Step 5: Remove the pot from heat, then use an immersion blender to puree the soup to desired smoothness, leaving a few chunks of potato as desired.
Step 6: Ladle soup into bowls, then top as desired with chopped chives, sour cream, and croutons.
Step 7: To make the croutons, place a small skillet over medium heat. Add the olive oil, and once it is shiny, add the bread cubes. Toss to coat the cubes in the oil, then toast over medium-low heat for 5-6 minutes, stirring often, until the cubes are golden brown and crispy. Remove the croutons from heat and add the smoked paprika and salt. Toss to coat, then serve as desired as a soup topping.
Easy Potato Soup Recipe
An Easy Potato Soup Recipe made with simple ingredients, this soup is savory and delicious, a thick, creamy filling stew that is easy to make! This is the BEST Potato soup recipe and is delicious any time of year!
It’s hearty and filling and simply scrumptious AND on your table in just 30 minutes!
Next time try Instant Pot Potato Soup with Ham – this one is DE-lish!!!
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Why This Is The Best Potato Soup
You probably know I love potatoes in any shape or form. But when I crave potatoes and something soft and soothing, I almost always make potato soup.
This creamy potato soup is:
Creamy, hearty and soothingRich and smooth with soft potato chunks and veggiesSatiatingIts also very easy to make this soup ahead as it reheats perfectly to enjoy throughout the weekBudget-friendly too!
Lets talk about the satiating part. Personally, I think soup is a succes when it fills me up. If Im hungry 20 minutes after eating a soup its just too light and would serve better like a starter. This soup is nothing like that. A big bowl will be deliciously filling. You can serve this soup with more toppings and a slice of roasted bread.
Some of my favorite toppings are:
- Fresh herbs, such as parsley or dill
- Crispy roasted chickpeas or croutons
- Chopped nuts, such as almonds or hazelnuts
- More potatoes, but then crispy from the oven or air fryer
- Spring onion
These toppings are of course all optional, but I like to experiment with soup toppings. My favorite is fresh parsley and chopped hazelnuts. So good!
Blend The Soup Until Thick
First, remove the bay leaves from the soup as you don’t want to eat them. Then, use an immersion blender to blend up the vegan potato soup until it’s thick and creamy. You can also blend the soup in a large blender, but you’ll want to let it cool slightly before blending if using this method.
This is the immersion blender I used and love!
Whats In This Potato Coconut Milk Soup
- Potatoes: I used yellow potatoes for this, but really any variety you prefer would be delish! Russets can tend to get a little mushy in soups , but a yellow or red variety will hold it shape and stay firm throughout cooking. Up to you!
- Tellicherry Black Pepper:Like the salt, its amazing the flavor difference you can get withreally good tellicherry black pepper. This pepper isthe same price is buying pre-ground, and has a million times more flavor! I usethese really great tellicherry peppercorns, which I would definitely recommend.
How To Store Leftovers
Leftover potato soup will stay fresh in the fridge for up to 3 days. Store the leftovers in a sealed container or in individual portions for an easy grab-and-go meal.
The soup will thicken as it cools, so go ahead and thin with a little more broth or water upon reheating. You can heat to soup in the microwave for a few minutes or over medium heat on the stovetop.
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How Do You Make Potato Soup Thicker
If you like your potato soup thicker, you can always double the amount of potatoes called for in the recipe or reduce the amount of milk included in the recipe.
If you want to thicken it after preparing as-is, you can mix some cornstarch into a dab of water and mix that it into the soup.
You can also always allow your soup to simmer longer in order to evaporate some of the extra liquid. This should help make it a bit thicker.
If you want to make it thinner after preparing, you can add more almond milk or even a dab of water. Just know the water could cause the flavor to dilute a bit.
Creamy Vegan Potato Soup
Rich, hearty and satisfying vegan potato soup. Super easy, hugely delicious and so filling you can have it as a main course!
This vegan potato soup will blow your mind. I know this because my mind was totally blown.
Im a big soup fan and absolutely love a good soup.
But in all my years of making soups, I had never tried to make a potato soup. Boy, have I been missing out!
Dont be fooled by the color, this aint no butternut squash soup, the color comes from the 2 carrots I added. Carrots are great to add to soups, they add texture, color and flavor.
But seriously, this is a potato soup. Its wonderfully rich, hearty and delicious. And as good as it is on the first go, its even better the next day. So when you make this you know you have some good eating ahead.
And while we generally tend to think of soups as appetizers, and sure, they are that too, this one is so filling there is no need for a main course.
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How To Make The Best Vegan Potato Soup
The extra special secret to this recipe is to blend ¼ of the soup, then mix it in the starch from the potatoes really helps to thicken the batter and make this recipe even more delicious & satisfying! ????
Theres really nothing better than a bowl of soup to elevate the coziness of your day. The warmth and heartiness of a good soupalwaysdoes the trick for me! I like to enjoy this for lunch or dinner any day of the week with a crunchy slice of warm sourdough bread ????
Store any leftovers in the fridge for up to 5 days or freeze for up to 2 months.
Finally, if you make this recipe and decide to share it on or, dont forget to tag me + #FromMyBowl! I love seeing your delicious recreations
- Yield:Serves 4 to 61x
Is Cream Of Vegetable Soup Healthy
This vegetable soup is rich in heart-healthy fats, fiber, and plant protein. In fact, one serving provides almost 40% of your daily fiber goal. Its also a rich source of potassium, immune-boosting vitamin C, plus fat-soluble vitamins A, E and K.
Compared to other creamy vegetable soups, this one is also extremely low in saturated fat. Because this version contains rich amounts of monounsaturated fat, it keeps you full while also providing heart-health benefits.
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This Easy Creamy Potato Soup Is Quick And Easy To Make This Soup Is Vegan Chunky Hearty And Creamy Without Using Heavy Cream So Warming And So Delicious A Perfect Cold
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This winter I have been making this easy creamy potato soup on repeat. This potato soup is perfectly rich, warm and creamy, full of flavors, but still keeping that amazing potato the centerpiece. Everyone will love this soup!
This potato soup is not only creamy, but also easy to make and truly the best potato soup ever. Especially when eaten on the sofa in my most comfy pants, a thick blanket and fluffy socks. But that may just be my own personal preference.