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Vegan Potato Soup

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Vegan Potato Soup – creamy, comforting, and completely dairy-free! This plant-based potato soup is made with simple ingredients, naturally vegan and gluten-free. Blended to velvety perfection with dairy-free cream and packed with vegetables, it’s the ultimate cozy soup for chilly days.

Ingredients

Scale
  • 1 tbsp oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 stalks celery or 1/2 small celery root, diced
  • 2 medium carrots, diced
  • 2 pounds (900 g) potatoes, chopped
  • 1/2 tsp dried marjoram
  • Pinch of nutmeg
  • Salt and pepper to taste
  • 4 cups (1000 ml) vegetable broth or water
  • 2 whole bay leaves (optional)
  • 1/3 cup (80 g) dairy-free cream
  • Fresh parsley to garnish
  • Vegan sausage, sliced (optional)

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and sauté for 3 minutes.
  2. Add garlic, celery, carrots, potatoes, and spices. Sauté for 1 more minute.
  3. Pour in vegetable broth and bay leaves, if using, and bring to a boil.
  4. Simmer for about 20 minutes until vegetables are tender.
  5. Pour half the soup into a separate pot. Remove bay leaves and blend until smooth.
  6. Return blended soup to the main pot. Stir in dairy-free cream and simmer a few more minutes.
  7. Adjust seasoning with salt, pepper, or red pepper flakes. Garnish with parsley and vegan sausage if desired. Serve hot.

Notes

  • Yukon Gold or Russet potatoes work best for a creamy texture.
  • For ultra-creamy soup without dairy cream, use a high-speed blender and blend all the soup instead of just half.
  • Use oat milk, cashew cream, or coconut cream as dairy-free cream alternatives.
  • Add 1/4 cup nutritional yeast for a cheesy flavor.
  • Top with vegan bacon bits, fresh chives, or crushed red pepper flakes.
  • For extra protein, add white beans or chickpeas when blending.
  • Leftovers can be refrigerated for up to 5 days and thicken upon cooling – add broth when reheating.
  • Freezes well for up to 3 months.