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Vegan Potato Soup is creamy, comforting, and packed with flavor—without any dairy! This hearty soup is made with simple, wholesome ingredients, making it perfect for a cozy dinner or meal prep.
Whether you’re vegan or just looking for a lighter option, this soup is sure to become a favorite.
Why You’ll Love This Recipe
- Creamy Without Cream: Blended potatoes create a naturally creamy texture.
- Hearty and Filling: Perfect for a satisfying meal.
- Simple Ingredients: Uses pantry staples and fresh vegetables.
- Dairy-Free and Vegan: Great for plant-based diets or anyone avoiding dairy.
- Quick and Easy: Ready in under an hour with minimal effort.
What to Serve with Vegan Potato Soup
- Crusty Bread: Perfect for dipping into the creamy soup.
- Side Salad: A light green salad adds freshness.
- Roasted Vegetables: Serve alongside for extra nutrients and texture.
- Vegan Cheese: Sprinkle on top for a cheesy flavor.
- Crackers or Croutons: Add crunch and texture to each bite.
Vegan Potato Soup
A creamy, hearty vegan potato soup made with simple ingredients for a cozy and satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 medium russet potatoes, peeled and diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Optional Toppings:
- Chopped green onions
- Vegan bacon bits
- Fresh parsley
- Croutons
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
- Stir in the potatoes, carrots, and celery. Cook for 2-3 minutes to coat the vegetables in the oil.
- Pour in the vegetable broth, then add thyme, smoked paprika, garlic powder, salt, and pepper. Stir well and bring to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for 20–25 minutes, or until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender. For a chunkier texture, leave some potato pieces intact.
- Stir in the almond milk and heat through for 2–3 minutes. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with your favorite toppings, such as green onions, parsley, or vegan bacon bits.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze-cooled soup for up to 3 months. Thaw overnight in the fridge and reheat before serving.
- Milk Options: Use oat, soy, or cashew milk for a creamier texture.
- Thicker Soup: Add more potatoes or reduce the amount of broth for a thicker consistency.
- Add-Ins: Try corn, leeks, or vegan cheese for extra flavor and texture.
Frequently Asked Questions
Can I use other types of potatoes?
Yes! Yukon gold or red potatoes work well and add a slightly different texture.
How can I make this soup spicy?
Add a pinch of cayenne pepper or a drizzle of hot sauce to the soup.
Can I make this soup oil-free?
Yes, sauté the vegetables in a splash of vegetable broth instead of oil.
Wrapping it up
This Vegan Potato Soup is creamy, hearty, and full of flavor, making it the perfect choice for a comforting plant-based meal.
With its simple ingredients and easy preparation, it’s great for weeknight dinners or meal prep.
Customize it with your favorite toppings, and enjoy a warm bowl of soup that everyone will love!
