Delicious Vegan Potato Soup In 5 Easy Steps

This rich and hearty vegan potato soup is the ultimate comfort food, made entirely plant-based. With a creamy texture and a satisfying, savory flavor, this soup is so good you won’t even miss the dairy. The secret to its velvety consistency lies in blending a portion of the potatoes with a simple cashew cream base. This vegan potato soup is a perfect meal for a cozy evening, offering a wholesome and delicious alternative to a classic.

What is Vegan Potato Soup?

Vegan potato soup is a plant-based version of the traditional potato soup, which is typically made with heavy cream or milk. This vegan version achieves a creamy texture without any dairy products, relying instead on the natural starchiness of potatoes and a simple, homemade cashew cream. This soup is typically seasoned with a savory blend of garlic, onions, and herbs, making it a hearty and filling meal that is both healthy and delicious.

Ingredients

For the Soup

• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
• 6 cups vegetable broth
• 1/2 cup raw cashews
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper

For Toppings

• Chopped chives or green onions
• Vegan bacon bits
• Vegan shredded cheddar cheese
• A pinch of smoked paprika

How to Make Creamy Vegan Potato Soup

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
2. Cook Potatoes: Add the cubed potatoes and vegetable broth to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Prepare the Creamy Base: While the potatoes are simmering, place the raw cashews in a heat-safe bowl and cover them with hot water. Let them soak for at least 15 minutes. Drain the soaked cashews and place them in a high-speed blender.
4. Blend the Soup: Once the potatoes are tender, use a slotted spoon to transfer about 2 cups of the potatoes from the pot into the blender with the cashews. Add about 1-2 cups of the hot soup broth to the blender, along with the nutritional yeast, salt, and black pepper. Blend on high until the mixture is completely smooth and creamy.
5. Combine and Finish: Pour the blended cream base back into the pot with the remaining potatoes. Stir well to combine. The vegan potato soup will immediately become rich and thick. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.

Tips for the Perfect Vegan Potato Soup

• Use the Right Potatoes: Starchy potatoes like Russet are ideal for this soup because they break down easily and contribute to the creamy texture.
• Don’t Forget to Blend: Blending a portion of the potatoes with the cashews is the key to achieving a thick, dairy-free creamy consistency.
• Customize Your Soup: This vegan potato soup is a great base for customization. You can add corn, chopped bell peppers, or even kale during the last few minutes of simmering.

Conclusion

This vegan potato soup is a simple and delicious recipe that proves that vegan comfort food can be just as satisfying as its traditional counterparts. It’s a perfect one-pot meal that is sure to become a new favorite in your kitchen.

Delicious Vegan Potato Soup In 5 Easy Steps

foodifa

A rich, creamy, and comforting recipe for a vegan potato soup, made dairy-free with a cashew and potato-based cream.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

  

For the Soup

• 1 tbsp olive oil
• 1 large yellow onion chopped
• 2 celery stalks chopped
• 4 cloves garlic minced
• 2 lbs Russet or Yukon Gold potatoes peeled and cubed
• 6 cups vegetable broth
• 1/2 cup raw cashews
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper

For Toppings

• Chopped chives or green onions
• Vegan bacon bits
• Vegan shredded cheddar cheese
• A pinch of smoked paprika

Instructions

 

• Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
• Cook Potatoes: Add the cubed potatoes and vegetable broth to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
• Prepare the Creamy Base: While the potatoes are simmering, place the raw cashews in a heat-safe bowl and cover them with hot water. Let them soak for at least 15 minutes. Drain the soaked cashews and place them in a high-speed blender.
• Blend the Soup: Once the potatoes are tender, use a slotted spoon to transfer about 2 cups of the potatoes from the pot into the blender with the cashews. Add about 1-2 cups of the hot soup broth to the blender, along with the nutritional yeast, salt, and black pepper. Blend on high until the mixture is completely smooth and creamy.
• Combine and Finish: Pour the blended cream base back into the pot with the remaining potatoes. Stir well to combine. The vegan potato soup will immediately become rich and thick. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.

Notes

This soup can be stored in the refrigerator for up to 5 days. It also freezes well.

Keyword comfort food, creamy soup, potato soup, vegan potato soup, vegan recipe