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.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender (or regular blender)
- Knife and cutting board
- Ladle
Ingredients
- 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
Instructions
Sauté veggies:
- 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:
- Add diced potatoes, carrots, and celery. Stir to coat with the onion mixture.
Season and simmer:
- 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):
- 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:
- Add plant milk, nutritional yeast (if using), and lemon juice. Heat through for another 5 minutes. Taste and adjust seasonings.
Serve hot:
- Ladle into bowls and garnish with chopped green onions, chives, or red pepper flakes.
Nutrition
Calories: 260kcal
Tried this recipe?Let us know how it was!