How To Make The Best Vegan Potato Soup Recipe

How To Make The Best Vegan Potato Soup Recipe

I can boldly say this is the best vegan potato soup recipe that you’ll find on the internet today and I’ll show you how to make it in minutes. The result of this recipe captures all the essence of the classic potato soup everyone loves, in fact this one takes it further to give you a feeling you’d most likely cherish.

You won’t miss the cream or butter that you get from the non-vegan version of this soup, because the combination of potatoes, onions, carrots, and a touch of non-dairy milk gives it that silky, rich texture that you definitely love. The garlic and thyme add depth, while smoked paprika brings in a little warmth and a subtle hint of something special. It’s the kind of vegan soup that makes you feel like you’re being taken care of.

I wouldn’t want to bore you with more stories on how this vegan potato soup recipe and the result is awesome, rather I’ll take you straight to the recipe right away.

Best Homemade Vegan Potato Soup Recipe

The absolute best homemade vegan potato soup recipe that you'll find on the internet is this one. It is crafted in a way to simplify the process for you to learn to make vegan potato soup you'll truly enjoy.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4 Servings

Course: Main Course, Soup

Cuisine: American, Vegan

Calories: 260

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2 tbsp olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 4 medium Yukon Gold potatoes peeled and diced (about 4 cups)
• 2 medium carrots peeled and sliced
• 2 celery stalks sliced
• 4 cups vegetable broth
• 1 cup unsweetened plant milk almond, soy, or oat milk
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp nutritional yeast optional, for cheesy flavor
• 1 tbsp lemon juice for brightness
• Chopped green onions or chives for garnish
• Crushed red pepper flakes This is optional, for heat

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Immersion blender (or regular blender)
• Knife and cutting board
• Ladle

Method

 

Sauté veggies:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook for another minute until fragrant.

Add root vegetables:

1. Add diced potatoes, carrots, and celery. Stir to coat with the onion mixture.

Season and simmer:

1. Pour in the vegetable broth. Add thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes or until potatoes and carrots are fork-tender.

Blend (optional):

1. Use an immersion blender to partially blend the soup in the pot for a creamy yet chunky texture. (Or blend half of the soup in a regular blender and return to the pot.)

Stir in creaminess:

1. Add plant milk, nutritional yeast (if using), and lemon juice. Heat through for another 5 minutes. Taste and adjust seasonings.

Serve hot:

1. Ladle into bowls and garnish with chopped green onions, chives, or red pepper flakes.

Nutrition

Calories: 260kcal

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