This Vegan Potato Soup is impossibly creamy—you won’t believe it’s dairy-free and good for you. Even picky eaters will love it!
In my opinion, cooler weather and seasons changing most definitely call for cozier, more comforting foods. And what’s cozier than a big bowl of soup? Though I love soup year-round, it seems as if there’s always a pan of soup gently blipping away on my stove as soon as those leaves start changing. One of my favorite things to do on the weekends is to go for a long hike in the woods and then come home to a hearty bowl of soup. Autumnal bliss!
And if there’s one soup I’ve been making on repeat these last few weeks, it’s my vegan potato soup. You and your crew are going to love this soup because it’s chock-full of healthy veggies and tender potatoes, but it also has a thick and creamy base that will warm you up! Plus, it has the perfect texture to satisfy your craving for something really substantial. Really, what’s NOT to love? So, let’s celebrate soup season together and get cooking!
Is This Vegan Potato Soup Healthy?
You bet it is! Low in calories and fat, yet super satisfying and nutritious, this is one of those soups that you can enjoy without having to worry about packing on the pounds. Contrary to popular belief, potatoes are very healthy—it’s the way we often prepare them (deep-fried or smothered with heavy toppings) that makes them fattening. Though lusciously creamy, the recipe doesn’t call for cream, only unsweetened cashew milk. So go ahead and pour yourself another bowl!
If you want to increase the soup’s wholesomeness, however, there’s nothing stopping you from throwing in a handful of greens. Spinach and kale work especially well in this soup. You could also add peas, bell peppers, or even corn.
To make this soup gluten-free, simply swap the regular flour with gluten-free flour or cornstarch.
Protein Power
You might be wondering how to boost this carb-rich soup’s protein content while keeping the flavors mild and subtle. Cannellini beans and chickpeas will add extra texture and protein. You can blend them into the soup, add them whole, or even do a combination of both. Another great suggestion is to blend in some silken tofu in the same way. Or stirring in a few tablespoons of nutritional yeast just before serving will add protein while giving the soup a deliciously cheesy flavor.
How To Make Ahead And Store
This vegan potato soup can be stored in an airtight container or tightly sealed mason jars in the fridge for up to 4 days. It can also be frozen for up to 3 months. Reheat on the stovetop until bubbling.
Serving Suggestions
This soup is quite substantial on its own, but if you want something to go along with it, a big slice of toasted sourdough bread with Roasted Garlic Butter or a hearty Grilled Cheese-Hummus Sandwich will be great accompaniments.
If you’re in the mood for a creamy soup such as this one but with less carbs, I highly recommend making my Dairy-Free Vegan Cauliflower Soup.
Ingredients
- 1 tablespoon vegan butter
- 1/2 cup carrot thinly sliced
- 1/4 cup onion diced
- 1/4 cup celery sliced
- 1 tablespoon dried parsley
- 2 tablespoons all-purpose or gluten-free flour
- 1 cup vegetable broth
- 2 cups yellow potato cut into small cubes
- 1 1/2 cups unsweetened cashew milk
- 1 1/2 teaspoons salt
Instructions
- 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 minutes.
- Add in the flour and cook, stirring constantly, for 2 minutes.
- Stir in the broth. Add in the potato, milk, and salt. Boil for 2 minutes. Reduce the heat, cover and simmer gently for 25 minutes.
- Finally, remove the lid and bring to a boil for 2 more minutes, just until it starts to thicken.
- Transfer 1 cup to a high-powered blender and purée. Stir back into the soup and serve.
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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