Vegan Potato Soup Recipe

Introduction

This vegan potato soup is a comforting, creamy dish perfect for any season. Made with simple vegetables and a touch of dairy-free cream, it offers a smooth and chunky texture that’s both satisfying and flavorful.

Ingredients

• 1 tablespoon oil
• 1 onion (diced)
• 3 cloves garlic (minced)
• 2 stalks celery or ½ small celery root (diced)
• 2 medium carrots (diced)
• 4 cups Yukon Gold potatoes (chopped)
• ½ teaspoon dried marjoram
• 1 pinch nutmeg
• ½ teaspoon salt (plus more to taste)
• Black pepper (to taste)
• 4 cups vegetable broth or water
• 2 whole bay leaves (optional)
• ⅓ cup dairy-free cream
• Red pepper flakes (optional, to taste)
• Fresh parsley to garnish

Instructions

1. Step 1: Heat oil in a large heavy-based pot over medium heat and add the diced onion. Sauté for 3 minutes until softened.
2. Step 2: Add the minced garlic, diced celery, carrots, potatoes, dried marjoram, nutmeg, salt, and black pepper. Sauté for another minute to release the flavors.
3. Step 3: Pour in the vegetable broth and add the bay leaves if using. Bring the soup to a boil.
4. Step 4: Reduce the heat, cover the pot, and simmer for about 20 minutes or until the vegetables are tender.
5. Step 5: Remove half of the soup to another pot and discard the bay leaves. Use an immersion blender to puree this portion until smooth.
6. Step 6: Alternatively, blend the soup in batches using a blender, holding down the lid and avoiding overfilling to prevent spills.
7. Step 7: Return the blended soup to the large pot, stir in the dairy-free cream, and simmer for a few more minutes. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes.
8. Step 8: Serve hot, garnished with fresh parsley, and enjoy your creamy vegan potato soup.

Tips & Variations

• Use celery root instead of celery stalks for a sweeter, earthier flavor.
• Add a splash of lemon juice at the end to brighten the flavors.
• For extra richness, stir in some roasted garlic or nutritional yeast.
• Use coconut cream or cashew cream as dairy-free cream alternatives.
• Add a handful of chopped kale or spinach in the last few minutes for added greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of potato?

Yes, but Yukon Gold potatoes work best for their creamy texture. Russet potatoes can also be used but may result in a slightly different consistency.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth.

Vegan Potato Soup Recipe

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5 from 416 reviews

A comforting and creamy vegan potato soup made with sautéed vegetables, aromatic spices, and dairy-free cream for a rich texture. This easy-to-make soup combines smooth and chunky elements by blending half of the batch, offering a delicious and satisfying meal perfect for chilly days.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 onion, diced
• 3 cloves garlic, minced
• 2 stalks celery (or ½ small celery root), diced
• 2 medium carrots, diced
• 4 cups Yukon Gold potatoes, chopped

Seasonings and Spices

• ½ teaspoon dried marjoram
• 1 pinch nutmeg
• ½ teaspoon salt (plus more to taste)
• Black pepper, to taste
• 2 whole bay leaves (optional)
• Red pepper flakes (optional, to taste)

Liquids and Fats

• 1 tablespoon oil
• 4 cups vegetable broth or water
• ⅓ cup dairy-free cream

Garnish

• Fresh parsley

Instructions

1. Sauté Vegetables: Heat the oil in a large heavy-based pot over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Then add the minced garlic, diced celery, carrots, potatoes, and all the spices including marjoram, nutmeg, salt, and black pepper. Sauté everything together for another minute to enhance the flavors.
2. Add Broth and Boil: Pour in the vegetable broth or water and add the bay leaves if using. Bring the mixture to a boil over medium-high heat.
3. Simmer: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for approximately 20 minutes, or until all the vegetables are tender when pierced with a fork.
4. Blend Half the Soup: Remove the bay leaves from the soup. Transfer about half of the soup to another pot or bowl. Using an immersion blender, blend that portion until smooth. Alternatively, you can blend it in a traditional blender in batches, making sure to hold down the lid securely and not overfill the blender.
5. Combine for Texture: Pour the blended portion back into the large pot with the remaining chunky soup to create a pleasing mix of smooth and chunky textures.
6. Add Cream and Simmer: Stir in the dairy-free cream and allow the soup to simmer on low for a few more minutes to combine the flavors fully. Adjust seasoning to taste, adding more salt, pepper, or red pepper flakes for heat if desired.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy this comforting vegan potato soup.

Notes

• You can substitute celery stalks with celery root for a milder flavor and earthy taste.
• Dairy-free cream can be made from coconut cream, cashew cream, or store-bought alternatives.
• Adjust the thickness of the soup by adding more or less vegetable broth.
• Fresh herbs like parsley add a vibrant fresh touch as a garnish.
• To make the soup spicier, add red pepper flakes to taste.

Keywords: Vegan potato soup, dairy-free soup, creamy vegan soup, easy potato soup, healthy vegan meals