Description
This creamy vegan potato soup is a comforting and hearty dish made with simple ingredients like potatoes, onions, and garlic, blended to a smooth texture with plant-based milk and warming spices. It’s easy to prepare on the stovetop and perfect for a cozy meal any time of the year.
Ingredients
Scale
Sauce Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Main Ingredients
- 4 large potatoes, peeled and cubed
- 3 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
Seasonings
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
Optional
- 2 tablespoons nutritional yeast (optional for added flavor)
- Chopped fresh parsley for garnish
Instructions
- Sauté onions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add garlic: Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Add potatoes: Add the cubed potatoes to the pot, stirring to combine with the onion and garlic. Continue to cook for about 3 minutes.
- Add broth and seasonings: Pour in the vegetable broth, ensuring that the potatoes are fully covered. Add the bay leaf, thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
- Simmer soup: Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Blend soup: Remove the bay leaf. Using an immersion blender, blend the soup until it’s smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a blender, blending each portion until smooth.
- Finish soup: Return the blended soup to the pot, stir in the almond milk and nutritional yeast if using. Heat gently over low heat and adjust seasoning as needed.
- Serve: Serve the soup hot, garnished with chopped fresh parsley.
Notes
- Use any plant-based milk you prefer such as oat, soy, or cashew milk as a substitute for almond milk.
- Nutritional yeast adds a cheesy flavor but is optional if you want to keep the soup plain vegan.
- For added texture, reserve some potato cubes before blending and stir them back in after blending for a chunkier soup.
- Adjust thickness by adding more vegetable broth or almond milk to suit your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
