This creamy vegan potato soup is super comforting and easy to make! With soft potatoes, fresh veggies, and a sprinkle of herbs, it warms you right up on chilly days.
I love serving this soup with a crusty piece of bread for dipping. Nothing beats the cozy feeling of enjoying a bowl while snuggled on the couch! 🥔❤️
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great for a creamy texture. However, you can substitute with yukon golds for a slightly buttery flavor. Avoid waxy potatoes like red or new potatoes as they don’t mash well.
Cashews: Soaking cashews helps create a smooth texture. If you’re nut-free, try using silken tofu blended with plant milk as a cream alternative or use sunflower seeds instead.
Vegetable Broth: A good quality broth adds depth. If you’re short on time, homemade broth can be made from vegetable scraps. In a pinch, water can work, too, but may require more seasoning.
Plant-Based Milk: Almond and soy milk are my favorites, but oat or coconut milk work well, too. Just make sure they are unsweetened to keep the flavor balanced.
What’s the Best Way to Get Creamy Texture in the Soup?
The secret for a creamy vegan potato soup lies in blending! Here’s how to do it effectively:
- Blend soaked cashews with the plant-based milk until smooth before adding them to the soup.
- Once the potatoes are cooked, blend half of the soup until smooth. This creates a creamy base while leaving some potato chunks for texture.
- Using an immersion blender makes this step easy and less messy!
Don’t rush the blending process—make sure it’s fully creamy for the best mouthfeel.
Delicious Vegan Potato Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or soy milk)
- 1/2 cup raw cashews, soaked in hot water for 20 minutes and drained
- 2 tbsp olive oil or vegan butter
- 1 tsp smoked paprika
- 1/2 tsp turmeric (optional, for color)
- Salt and black pepper to taste
For Toppings:
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- Vegan sour cream or coconut yogurt, for garnish
- Vegan shredded cheese (optional)
- Vegan bacon bits or crispy tempeh bacon (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 20 minutes for cooking, totaling approximately 30 minutes from start to finish. It’s quick and easy, perfect for a delicious weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil or vegan butter over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional 1 minute until you can smell the fragrant garlic.
2. Add the Potatoes and Seasonings:
Now, add the diced potatoes along with the smoked paprika, turmeric (if using), salt, and black pepper. Stir everything together well to coat the potatoes evenly with the spices.
3. Cook the Potatoes:
Pour in the vegetable broth and raise the heat to bring it to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are very tender, which should take about 15-20 minutes.
4. Blend the Cashews:
While the potatoes are cooking, take your soaked cashews and blend them with the plant-based milk until you have a very smooth and creamy mixture. This is going to give your soup a rich, creamy texture.
5. Blend the Soup:
Once the potatoes are tender, carefully scoop out about half of the soup and blend until smooth using either an immersion blender or a regular blender. Return the blended soup back to the pot to mix everything together.
6. Incorporate the Cashew Cream:
Add the creamy cashew mixture to the pot and stir well. Heat the soup through for a few more minutes, adjusting the seasoning to your taste with more salt and pepper if needed.
7. Serve the Soup:
Ladle the soup into bowls and add your desired toppings—don’t forget a dollop of vegan sour cream or coconut yogurt, fresh chives, parsley, and if you’re feeling fancy, some vegan shredded cheese and bacon bits on top!
8. Enjoy!
Serve your comforting vegan potato soup hot alongside some crusty vegan bread for dipping. Enjoy the delightful flavors and creamy goodness!
Here’s to a warm bowl of happiness!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes give a creamy texture, you can also use yukon gold potatoes for a buttery flavor. Just avoid waxy potatoes like red potatoes, as they don’t blend well.
How Can I Make This Soup Thicker?
If you prefer a thicker soup, simply let it simmer uncovered for a few more minutes to reduce the liquid. Another option is to blend more of the soup until smooth or add a slurry of cornstarch mixed with water during cooking.
Can I Store Leftovers?
Yes! Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over low heat, adding a splash of vegetable broth or plant milk if it thickens too much.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove.
