This Creamy Vegan Potato Soup features a simple yet hearty mix of veggies and a rich, velvety, dairy-free broth.
With so many of my recipes, I lay out the ingredients and then mention as an aside how to make it vegan. Well, not with this one! Here, the intention from the outset is to make a vegan potato soup! It’s delicious, and its lack of meat and dairy doesn’t mean a lack of flavor.
I like making vegan meals for a few reasons. One is my love of hosting. In particular, I love to make food for friends. However, I encounter the occasional wrinkle when certain guests are limited in what they can eat. But that’s okay—I love a challenge!
The “times they are a-changing,” as Bob Dylan would say. The number of diet-friendly options at grocery stores is astounding. From Paleo to vegan, there’s something for everyone. Since I fancy myself a chef, I like to impose restrictions upon myself and see whether I can still make a tasty meal. And with this vegan potato soup, I think I succeeded!
Is This Creamy Vegan Potato Soup Healthy?
For this recipe, I have focused on whole ingredients, particularly the veggies. The result is a totally healthy soup packed with vitamins, minerals and a decent amount of fiber. Plus, this recipe isn’t just for vegans. Dairy-free or gluten-free food lovers can also enjoy a bowl!
If you are watching your sodium intake, feel free to reduce or omit the salt and use a low-sodium vegetable broth.
Which Potatoes Can I Use?
You’ll want to use potatoes that are high in starch. Then, the starch breaks down and thickens into a creamy broth. With that in mind, look for Russet, Idaho, or Yukon Golds. Russets and Idahos, in particular, have a lot of starch, which makes them great choices. The Yukon Golds are slightly waxier but still provide enough starch to get a velvety texture. Waxy potatoes can also be a “solid” choice; they keep their shape well in soups. If this is what you’re after, look for red potatoes. Just keep in mind that the soup won’t turn out as creamy.
How Do I Store Leftovers?
Let the soup cool completely in the pot. Put on the lid, then store it in the fridge for up to 4 days. If you don’t trust your pot’s lid to keep the soup fresh, transfer it to an airtight container. To freeze the soup, pour it into mason jars or several airtight containers (using more than one makes reheating easier). It should last for up to 3 months. Before reheating, let the soup thaw in the fridge overnight.
Serving Suggestions
As with most soups, the meal wouldn’t be complete without a loaf of crusty bread. Actually, this Potato Bread would work really well—the recipe does call for dairy, so you’ll need to make some substitutions. For a crunchy alternative, whip up a batch of these tasty Seasoned Oyster Crackers. This is a hearty meal, perfect for lunches where it’s the entrée, so you may not need to add much in terms of side dishes. You can, however, add toppings like Homemade Croutons, tempeh, roasted potatoes, parsley, and/or green onion. Alternatively, pour yourself a cup and serve it with a BLT Sandwich (if you’re not vegan) or Vegan Salad.
Ingredients
- 2 tablespoons vegan butter or olive oil
- 2 medium onions finely chopped
- 2 ribs celery diced
- 2 large carrots diced
- 4 cloves garlic minced
- 2 teaspoons salt more to taste
- 1/2 teaspoon ground black pepper more to taste
- 4 tablespoons all-purpose flour or gluten-free flour
- 2 cups unsweetened non-dairy milk
- 2 1/2 to 3 cups vegetable broth divided
- 6 medium potatoes Yukon Gold or red, cut into 1/2 inch cubes
- 1/4 teaspoon ground nutmeg optional
- 1 bay leaf
- Tempeh bacon or roasted potato chunks as garnish
Instructions
- In a large saucepan, melt vegan butter over medium heat. Add onions, celery, and carrots, cooking until onions begin to soften. Stir in garlic and cook for 2 more minutes.
- Season with salt and pepper. Sprinkle in flour and stir for about a minute. Gradually add non-dairy milk, stirring to prevent lumps. Pour in most of the vegetable broth, reserving about 1/2 cup. Add potatoes, nutmeg, and bay leaf.
- Simmer for 30 minutes, or until potatoes are tender. For a thinner soup, add the reserved broth as needed. Adjust seasoning to taste.
- Remove bay leaf. Serve hot with your choice of toppings like tempeh bacon or roasted potato chunks. DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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