This warm and creamy vegan potato soup is super comforting. With simple ingredients like potatoes, onions, and veggie broth, it’s easy to whip up on a chilly day!
My favorite part? I can enjoy a big bowl without any guilt! Plus, it makes my kitchen smell like a cozy cafe. What’s not to love? 🥔✨
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold potatoes are your best bets for a creamy texture. If you want a different texture, try red potatoes, but they’re a bit waxy. I always go for Yukon Gold—they’re buttery and delicious!
Plant-Based Milk: Unsweetened almond or oat milk works well here. If you have soy milk or coconut milk on hand, those can be good alternatives too. Just avoid sweetened varieties to keep the flavor balanced!
Vegan Cheddar Cheese: While optional, this adds creaminess and flavor. If you can’t find it, you can skip it, or try other vegan cheese types, or even nutritional yeast for a cheesy flavor without the calories.
Garlic: Fresh garlic brightens up the soup, but garlic powder can be used in a pinch. I’d recommend sticking with fresh for the best flavor if you can help it!
How Do You Create a Creamy Texture Without Dairy?
Achieving a creamy texture in vegan potato soup relies on a few simple techniques. After cooking the potatoes until tender, you’ll want to mash some of them up.
- Use a potato masher or immersion blender to mash about half of the potatoes. This will give the soup a thick and creamy feel while keeping some chunks for texture!
- Stir in the plant-based milk gradually to create the consistency you like. Don’t let it boil after adding the milk, or it may curdle.
- For a bit of richness, consider adding more vegan butter or a splash of olive oil at the end!
These steps will ensure a delightful creamy potato soup that’s satisfying and wholesome. Enjoy making it!
Vegan Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups potatoes, peeled and diced (Russet or Yukon Gold)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or oat milk)
- 2 tablespoons olive oil or vegan butter
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
For Garnish:
- 1/2 cup shredded vegan cheddar cheese (optional)
- Fresh chives, chopped
- Vegan sour cream or cashew cream (for topping, optional)
How Much Time Will You Need?
This delicious vegan potato soup requires around 10 minutes of prep time and about 25 minutes of cooking time. In just 35 minutes, you’ll have a comforting bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Begin by heating the olive oil or vegan butter in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes. You want the onion to become translucent. Next, add the minced garlic and cook for another minute until it becomes fragrant. Be careful not to burn it!
2. Cook the Potatoes:
Now it’s time to add the diced potatoes to the pot along with the vegetable broth, smoked paprika, thyme, salt, and black pepper. Bring everything to a boil. Once boiling, reduce the heat and let it simmer for 15 to 20 minutes until the potatoes are very tender.
3. Mash and Mix for Creaminess:
After the potatoes are tender, use a potato masher or an immersion blender to mash some of the potatoes right in the pot. This will create a creamy texture while still leaving some pieces for texture, giving the soup that lovely hearty feel.
4. Add the Plant-Based Milk:
Next, stir in the unsweetened plant-based milk. Heat through, but make sure not to let it come to a boil again. Taste your soup and adjust the seasoning with more salt and pepper if needed.
5. Serve It Up:
Now it’s time to ladle the soup into bowls. If you desire, sprinkle the shredded vegan cheddar cheese, fresh chives, and a dollop of vegan sour cream or cashew cream on top for extra flavor and creaminess!
6. Enjoy!
Serve the soup hot with crusty bread or your favorite side dish for a complete meal. This vegan potato soup is not just comforting but also nourishing. Perfect for those chilly days—enjoy every spoonful!
Can I Use Other Types of Potatoes?
Absolutely! While Russet and Yukon Gold potatoes work best for a creamy texture, you can also use red potatoes. Just be aware that red potatoes have a waxier texture, which may affect the creaminess.
Can I Make This Soup in Advance?
Yes, you can prepare the soup a day ahead! Let it cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days. When reheating, add a splash more plant-based milk to bring back the creaminess!
Is This Soup Gluten-Free?
Yes! All the ingredients used in this recipe are naturally gluten-free. Just make sure to check the labels on your vegetable broth and plant-based milk to ensure they don’t contain any gluten additives.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or microwave before serving.