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Vegan Potato Soup

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A creamy, comforting vegan potato soup made with wholesome ingredients and no dairy. Perfect for chilly days and easy to make.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups peeled and diced potatoes (Yukon Gold or Russet)
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups vegetable broth
  • 1 cup unsweetened plant-based milk (such as almond or oat milk)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons nutritional yeast (optional for cheesy flavor)
  • Fresh chopped parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
  2. Add garlic, carrots, and celery. Cook for another 5 minutes until softened.
  3. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
  4. Use an immersion blender to blend part of the soup for a creamy texture, or transfer half of the soup to a blender and puree, then return to the pot.
  5. Stir in the plant-based milk and nutritional yeast (if using). Simmer for another 5 minutes to heat through.
  6. Adjust seasoning as needed. Garnish with fresh parsley if desired and serve hot.

Notes

  • Use Yukon Gold potatoes for a naturally creamy texture.
  • Add more broth if the soup becomes too thick.
  • Leftovers store well in the fridge for up to 4 days.
  • Can be frozen for up to 3 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/vegan-potato-soup/