This creamy vegan potato soup is warm and comforting, made with simple ingredients like potatoes, onions, and veggie broth. It’s perfect for chilly days!
Whenever I make this for dinner, my family thinks I slaved away in the kitchen! But shhh, it’s just a quick blend and simmer. A sprinkle of chives makes it extra special! 🌱
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold potatoes are ideal for this soup due to their creaminess. You can swap in red potatoes for a firmer texture, but they’ll give a slightly less creamy result.
Vegetable Broth: A low-sodium vegetable broth lets you control the salt. If you’re short on broth, just use water with extra seasoning. Homemade broth can take the flavor up a notch!
Plant-Based Milk: I prefer almond milk for its mild taste, but any unsweetened plant milk works. Cashew milk adds a richer texture. If you’re nut-free, oat milk is an excellent option.
Flour: To make this soup gluten-free, use gluten-free flour or cornstarch to thicken. Just mix cornstarch with a bit of cold water before adding it to the pot.
Chives: Fresh chives add a wonderful mild onion flavor, but you can use green onions or parsley as substitutes for a different twist.
How Do You Get a Creamy Texture Without Dairy?
Blending part of the soup helps create a creamy, rich texture without using dairy. Here’s how to do it:
- Once the potatoes and carrots are tender, remove about one-third of the soup.
- Blend it in a blender or with an immersion blender until smooth. This thickens the soup while still keeping some chunks.
- Return the blended portion to the pot and stir well to combine.
- If you’d like it extra creamy, consider adding more plant-based milk after blending!
When preparing your soup, remember that cooking on low heat is key to letting the flavors meld beautifully without burning. Enjoy those warm, comforting bowls!
Delicious Vegan Potato Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes, peeled and diced
- 2 medium carrots, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or soy)
- 2 tbsp olive oil or vegan butter
- 1/4 cup all-purpose flour or gluten-free flour (to thicken)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp fresh chives, chopped (plus extra for garnish)
- Vegan sour cream, for topping (optional)
- Vegan cheddar cheese shreds, for garnish (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This vegan potato soup takes about 10 minutes to prep and approximately 30-35 minutes to cook, making a total time of about 45 minutes from start to finish. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or vegan butter over medium heat. Add the finely chopped onions and minced garlic; sauté them together for about 3-5 minutes until the onions become translucent and fragrant. This will lay a flavorful base for your soup!
2. Create the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring steadily to combine. Cook for another 1-2 minutes. This roux helps thicken the soup and adds a nice creaminess!
3. Add the Broth and Vegetables:
Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Now, add the diced potatoes, carrots, dried thyme, smoked paprika, salt, and black pepper. Stir everything together well.
4. Bring to a Boil:
Increase the heat to bring the mixture to a boil. Once boiling, lower the heat and allow it to simmer uncovered for about 20-25 minutes, or until the potatoes and carrots are tender. You’ll start to smell that delicious aroma in your kitchen!
5. Blend for Creaminess:
Remove about one-third of the soup from the pot and blend it in a blender or use an immersion blender until smooth. This step gives the soup a creamy consistency while still leaving some chunky bits. Return the blended soup back to the pot and stir to combine.
6. Add Milk and Chives:
Stir in the unsweetened plant-based milk and chopped chives. Taste the soup and adjust the seasonings with more salt and pepper if necessary. Heat through for an additional 5 minutes on low heat to warm everything up nicely.
7. Serve and Enjoy:
Serve the hot soup in bowls, topped with a dollop of vegan sour cream, a sprinkle of vegan cheese shreds, and extra fresh chives for garnish. Don’t forget the crusty bread on the side for dipping!
Enjoy this hearty, creamy vegan potato soup that’s loaded with comforting flavors. It’s a perfect dish for any day, bringing warmth and deliciousness to your table!
Can I Use Different Vegetables in This Soup?
Absolutely! While potatoes and carrots are traditional, you can add vegetables like celery, kale, or even corn for extra flavor and nutrition. Just remember to adjust the cooking time based on the vegetables you choose.
Can I Make This Soup Ahead of Time?
Yes, you can! This soup is great for meal prep. Make it up to 3 days in advance and store it in the fridge. When you’re ready to eat, just reheat on the stove over low heat, adding a splash of additional broth or plant milk if it thickens up too much.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave while stirring occasionally to ensure even heating.
What Can I Use as a Topping Instead of Vegan Sour Cream?
If you’re not a fan of vegan sour cream, you can use avocado slices, a drizzle of olive oil, or additional chopped fresh herbs like parsley or dill for a flavorful garnish. Vegan pesto can also add a delicious twist!
