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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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/vegan-potato-soup-recipe/