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Vegan Potato Soup

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!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 People
Calories 118kcal
Author Taylor


  • 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.



Calories: 118kcal | Carbohydrates: 21g | Protein: 2.7g | Fat: 2.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.8g | Potassium: 1222mg | Fiber: 2.7g | Sugar: 2.4g | Vitamin A: 41.9IU | Vitamin C: 28mg | Calcium: 2mg | Iron: 4.8mg