This Vegan Potato Soup is impossibly creamy that you won’t believe it’s dairy free and good for you! Even picky eaters will love it!
I am just going to warn you: I’m on a potato kick.
When I made that air fryer roasted potatoes, I realized just how dang good my carby friends are. So, I just kept eating them in different ways.
And, considering it is soup season, why not potato soup it up!?
If you wanna lower the carbs you could also make my dairy free vegan cauliflower soup and all but DO THE CARBS!
What makes this the BEST Potato Soup
In my opinion, cooler weather and seasons changing most definitely calls for cozier, more comforting foods. And what says COZY more effectively than a big bowl of soup?! Keep that fall theme going by cooking up a pot of fall vegan sweet potato soup in the slow cooker or today’s vegan potato soup recipe. You and your crew are going to love this soup because it’s FULL of healthy veggies and tender potatoes, but also has a thick and creamy base that will warm you up! Plus, unlike my Instant Pot broccoli cheddar soup, it’s dairy free! It’s got enough substance to keep you full and the perfect flavor to satisfy your palate. Really, what’s NOT to love?
How to make Vegan Potato Soup
You wouldn’t know it from the depth of flavor and perfectly cooked vegetables, but whipping up this soup is surprisingly so simple! Here’s how:
Heat up the butter in a skillet until it’s melted. Add in the veggies and cook over medium high heat for about 5 minutes. Make sure you stir it often!
Add in the flour and cook for 2 minutes, stirring constantly.
Add in the potatoes, broth, milk and salt. Bring this whole mixture to a rolling boil for a couple of minutes, then reduce heat and simmer for about a half hour.
Remove the lid after it has simmered for a while and bring it back up to a boil until it begins ton thicken.
Pour a bit of the soup into a blender and blend until smooth. Add it back into the pot of soup and voila!
Serve it up and DEVOUR!
How to make Vegan Potato Soup Gluten Free
This soup is already vegan friendly and goodness packed, but did you know that you can easily make it gluten free, too? Yes, it’s TRUE! It’ll be the perfect soup to serve up for those with dietary preferences and/or food sensitivities. To make this vegetarian potato soup gluten free, simply use the same amount of gluten free flour as you would regular flour!
Potato Soup FAQ
Some recipes can be finicky to serve to guests or store leftovers if they are best served immediately. Thankfully, a lot of soups are perfect for make ahead meals, and this one is no exception! You can totally make this soup a day or two before you plan to serve it. Once you heat it up, it will taste just as delicious as when it was made!
This dairy free potato soup is best stored in an airtight container or tightly sealed mason jars in the fridge until you’re ready to reheat and enjoy it! It also freezes really well in a freezer safe container for up to a month!
OTHER HEALTHY SOUPS
- 1 Tbsp Vegan butter
- 1/2 Cup Carrot, thinly sliced
- 1/4 Cup Onion, diced
- 1/4 Cup Celery, sliced
- 1 Tbsp dried Parsley
- 2 Tbsp All purpose or gluten free flour
- 2 Cups Yellow potato, cut into small cubes
- 1 1/2 Cups Unsweetened cashew milk
- 1 Cup Vegetable broth
- 1 1/2 tsp Salt
- Heat the butter in a large pot on medium high heat. Once melted, add in the carrot, onion, celery and parsley and cook, stirring frequently, for 5 mins.
- Add in the parsley and flour and cook, stirring constantly, for 2 minutes.
- Add in the potato, broth, milk and salt. Bring to a boil and boil 2 minutes. Then, Cover, reduce to low and simmer 25 minutes.
- Finally, remove the lid and bring to a boil for 2 more minutes, until it just starts to thicken.
- Transfer 1 cup to a high-powered blender and puree. Stir back into the soup.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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