This warm vegan potato soup is creamy, comforting, and full of flavor! Made with simple potatoes, veggies, and a bit of spice, it’s great for chilly days.
I love how easy it is to whip up—just cook it all together and blend it smooth. Perfect for dipping with some crusty bread on the side. Yum! 🥔❤️
Key Ingredients & Substitutions
Potatoes: Red potatoes are great for this soup because they hold their shape well. You can substitute with Yukon gold or Russet potatoes if you prefer a creamier soup. Just remember that Russets tend to break down more easily!
Olive oil: This is used for sautéing veggies. If you want a different flavor, feel free to use coconut oil or avocado oil.
Nutritional yeast: This adds a cheesy flavor. If you don’t have it, you can skip it, but it’s worth seeking out for its unique taste and added nutrients!
Plant-based milk: Oat or soy milk works beautifully. However, almond milk or cashew milk can also be good substitutes. Avoid sweetened varieties as they might alter your soup’s flavor.
Vegan bacon bits: If you can’t find vegan bacon, try pan-fried mushrooms or crispy chickpeas for added texture and flavor at the end!
How Do I Achieve the Perfect Creamy Texture?
The key to a creamy potato soup is blending part of the mixture. Here’s how to get it right:
- After cooking the potatoes and veggies until tender, remove half of the soup into a blender.
- Blend until smooth, then return it to the pot. This combination of creamy and chunky creates a wonderful texture.
- If you want an even creamier soup, blend more of the mixture, just keep some chunks for interest!
Also, taste and adjust seasoning after blending—sometimes it needs a bit more salt or pepper to bring out those flavors!
Vegan Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups diced red potatoes (skin on)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small red bell pepper, diced
- 4 cups unsweetened vegetable broth
- 1 cup unsweetened plant-based milk (such as oat or soy milk)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup nutritional yeast (optional for cheesy flavor)
- 1 tablespoon lemon juice
For Toppings:
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup vegan bacon pieces or smoked tempeh bits (optional, for garnish)
- Vegan sour cream (optional, for garnish)
- Vegan shredded cheddar cheese (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and 30 minutes for cooking, with a total of about 40 minutes from start to finish. It’s quick and easy, perfect for a cozy meal any day of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrot, diced celery, and diced red bell pepper. Sauté everything together for about 5-7 minutes, or until the onions are translucent and the vegetables are softened. This step builds a great base flavor!
2. Add Potatoes and Broth:
Now it’s time to add your diced potatoes, vegetable broth, dried thyme, smoked paprika, salt, and pepper to the pot. Stir it all together. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook until the potatoes are tender, roughly 15-20 minutes.
3. Blend for Creaminess:
After the potatoes are tender, carefully remove about half of the soup from the pot. Use an immersion blender or a regular blender to blend this portion until smooth. Once blended, return it to the pot for a nice creamy texture while still keeping some chunks of potato.
4. Add Final Ingredients:
Stir in the plant-based milk, nutritional yeast (if you’re using it), and lemon juice. Allow the soup to heat through, but don’t let it boil vigorously. This will enhance the flavors and give it that creamy finish!
5. Season to Taste:
Give your soup a taste test! Adjust the seasoning with more salt and pepper as needed to make it just right for you.
6. Serve with Toppings:
Serve your delicious vegan potato soup hot, and top it with chopped green onions, vegan bacon pieces or smoked tempeh bits, a dollop of vegan sour cream, and a sprinkle of vegan shredded cheddar cheese if you like. Enjoy your cozy meal!
This vegan potato soup is creamy, comforting, and perfect for a cozy meal!
Can I Use Different Types of Potatoes?
Absolutely! While red potatoes are great for this soup, you can substitute with Yukon gold for a creamier texture or Russet potatoes if you don’t mind them breaking down a bit more.
What Can I Substitute for Nutritional Yeast?
If you don’t have nutritional yeast, you can simply leave it out. Alternatively, try adding a bit of vegan cream cheese or a splash of lemon juice for a tangy flavor boost!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of vegetable broth or water if it thickens up too much.
Can I Make This Soup Ahead of Time?
Yes! You can make the soup in advance, just wait to add the plant-based milk until you’re ready to serve. It helps keep the soup fresh. Reheat gently when ready to enjoy!
