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Vegan Potato Soup

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Vegan Potato Soup is a creamy, comforting soup made without dairy, featuring tender potatoes, savory vegetables, and rich plant-based flavor. Perfect for cozy meals and meal prep.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, chopped
  • 3 celery stalks, chopped
  • 4 cups peeled and diced potatoes (Yukon Gold or Russet)
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk (or other plant milk)
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp nutritional yeast (optional, for cheesy flavor)
  • Chopped green onions or parsley for garnish (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent.
  2. Add garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
  3. Add diced potatoes, vegetable broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
  4. Remove about half the soup and blend until smooth using an immersion blender or stand blender. Return it to the pot.
  5. Stir in almond milk and nutritional yeast (if using). Adjust seasoning to taste and heat through.
  6. Serve hot, garnished with chopped green onions or parsley if desired.

Notes

  • For extra richness, use full-fat canned coconut milk instead of almond milk.
  • Add a pinch of cayenne for a spicy kick.
  • Leftovers store well in the fridge for up to 4 days or can be frozen.

Nutrition

Find it online: https://ukfinda.com/vegan-potato-soup/