Vegan Potato Soup
This creamy Vegan Potato Soup is so hearty and full of delicious rustic flavors!
You can find the recipe below or search "potato soup" on my site for the steps with tons of helpful tips! ❤️
Ingredients
* 1 tablespoon vegan butter
* 1/2 an onion (yellow, white, etc.), diced
* 2 carrots, peeled, sliced
* 1 celery rib, diced
* 4 cloves garlic, diced
* 4-5 medium yukon or russet potatoes, peeled, cubed
* 2 cups vegetable broth
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 tablespoon dried parsley flakes
* 1 1/2 cup plant-based milk
* 1/2 cup vegan cheddar shreds
* 1/3 cup vegan sour cream
* topping ideas: vegan cheddar, bacon bits, vegan sour cream, chives, etc.
1️⃣ Melt the vegan butter in a large pot over medium-high heat. Add the onions and sauté them for 1-2 minutes until softened.
2️⃣ Add the carrots, celery, and garlic. Stir as this cooks for 2-3 minutes and becomes fragrant.
3️⃣ Add the potatoes, broth, and seasoning. Cover the pot and lower the heat level to medium. Stir occasionally as it cooks for about 15 minutes, on a gentle boil, until the potatoes are fork-tender.
4️⃣ Stir in the plant milk, vegan cheddar shreds, and vegan sour cream. Cook the soup uncovered for 10 more minutes. Stir it occasionally.
5️⃣ Mash some of the potatoes for a thicker soup consistency. Enjoy it with your favorite toppings!
Since falling in love with this creamy vegan potato soup, I've had so much fun experimenting with it and finding ways to make it even more perfect! It's become a staple in my kitchen, especially on chilly evenings when I need something truly comforting. I wanted to share a few of my personal tips and variations that I've discovered along the way to help you make this soup your own and perhaps tackle some of those other cravings too! Making it Extra Creamy and Flavorful: The key to a rich soup really starts with building those foundational flavors. Don't rush sautéing your aromatics like the onions, carrots, celery, and garlic – letting them soften and become fragrant truly makes a difference. I sometimes add a pinch of smoked paprika or a dash of nutritional yeast when I add the seasoning for an extra layer of savory depth, which really complements the potatoes and broth. And for that ultimate creamy texture, you can blend about half of the soup before stirring in the plant milk, cheese, and sour cream. This gives you a lovely smooth base while still having chunks of tender potatoes. Craving Vegan Potato Kale Soup? Here's How I Do It! I often get asked about adding greens, and kale is fantastic in this recipe! To turn this into a hearty vegan potato kale soup, I usually add about 2-3 cups of chopped kale (stems removed) during step 4, right after I stir in the plant milk, vegan cheddar, and sour cream. Just let it wilt down into the hot soup for about 5-7 minutes. It adds a wonderful nutritional boost and a slightly earthy flavor that pairs beautifully with the creamy potatoes. Spinach works great too if you prefer a milder green! Other Fun Variations & Topping Ideas: While the soup is incredible on its own, I love to customize it! For a 'loaded' vegan potato soup vibe, try adding some sautéed mushrooms, plant-based bacon bits, or even roasted corn kernels. A swirl of pesto can also add a fresh twist. When it comes to toppings, don't just stop at vegan cheddar, bacon bits, and chives! A dollop of extra vegan sour cream is a must, but I also love crispy fried onions, a sprinkle of fresh dill, or even some crushed plain potato chips for an unexpected crunch. The possibilities are endless to enjoy with your favorite toppings! Storage & Reheating Tips: This soup is fantastic for meal prep! It stores wonderfully in an airtight container in the refrigerator for up to 3-4 days. When reheating, I usually do it gently on the stovetop over low heat, stirring occasionally. If it thickens up too much, just add a splash more plant-based milk or vegetable broth to reach your desired consistency. Freezing is also an option, though sometimes the potato texture can change slightly upon thawing. If you plan to freeze, I recommend blending the soup completely smooth before freezing for best results. Thaw overnight in the fridge and reheat as usual. I hope these extra tips and variations inspire you to get creative in the kitchen and make this already delicious vegan potato soup even more amazing. Happy cooking!
