Vegan Potato Soup – Cozy Peach Kitchen

Creamy, hearty and made with a handful of pantry staples, this vegan potato soup is sure to warm you up! This recipe is made in one pot in just over 30 minutes.

If you’re looking for a hearty bowl of soup this winter, then you’ve come to the right place! This potato soup is made in one pot in just over 30 minutes, making it a great option for weeknight dinners.

I could eat potatoes for every meal (breakfast potatoes, anyone?) but hands down one of my favorite ways to eat them is in potato soup. 

If you like my vegan broccoli soup then you’ll definitely want to check this one out!

Main ingredients

Yukon gold potatoes are my go-to for this recipe because of their buttery texture. I don’t remove the skin because it is so thin that it mostly mixes in to the soup. Make sure to wash the skins well if you don’t remove the skin.

You don’t need half and half or heavy cream to make a delicious, creamy soup! This recipe uses full fat coconut milk to make it 100% dairy free.

Vegetable broth: I recommend using low sodium broth so that you have more control over the saltiness.

Onions, carrots, garlic: This mirepoix creates a rich base when sautéed in vegan butter (Earth Balance or Miyoko’s are my favorite brands).

Step by step instructions

1. Sauté the mirepoix (carrots, celery, onion and salt) in vegan butter until softened. Once softened, add garlic and sauté a minute more.
2. Make a roux by adding extra butter and an equal amount of all-purpose flour. Cook for about 2 minutes, whisking frequently, to lightly brown the flour.
3. Slowly whisk in vegetable broth, whisking continuously to prevent clumping. Stir in coconut milk and soy sauce.
4. Bring to a boil over high heat. Reduce to a rapid simmer (medium high heat) and cook until potatoes are fork tender. 
5. Once potatoes are cooked through, mash or puree with an immersion blender to desired consistency.
6. Stir in nutritional yeast and black pepper. Taste for salt and enjoy!

Recipe notes

• Gluten-free options: All-purpose flour can be replaced with an equal amount of gluten-free all purpose flour blend. Replace soy sauce with tamari or coconut aminos.
• You can use an immersion blender to make a cream of potato soup or mash with a potato masher for a chunky soup. 
• If you don’t have an immersion blender, you can blend the soup in small batches.

Can I use a different kind of non-dairy milk?

This recipe has only been tested with full-fat coconut milk. Sometimes boiling non-dairy milks can cause them to separate, so if you want to try a non-dairy milk like soy or almond milk, I recommend adding it in after cooking the potatoes. 

Serving

Top with homemade tempeh bacon and your favorite vegan shreds (Violife is what’s used in the photos) and a dollop of vegan sour cream for a “cheesey” soup.

I also love adding crackers and sliced chives or green onions for extra flavor and texture.

Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.

Reheating: Add a splash of vegetable broth to loosen before reheating. Reheat single servings in a microwave for about 2 minutes. Reheat on the stove-top over medium heat until warmed through.

Looking for more vegan soups? You might like these:

Vegan Potato Soup

Potatoes are combined with veggies, coconut milk and a few pantry staples to make this creamy one pot soup.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings: 5 servings

Author: Cassidy Reeser, RDN, LDN

Instructions

• Heat a large pot or Dutch oven over medium-high heat. Once hot, add one tablespoon butter. Once melted, add the carrots, celery, onion and salt. Sauté until softened, about 8-10 minutes. Once softened, add garlic and sauté a minute more.

• Add remaining 2 tablespoons vegan butter. Once melted, sprinkle in 3 tablespoons flour. Cook for about 2 minutes, whisking frequently, to lightly brown the flour.

• Slowly whisk in vegetable broth, whisking continuously to prevent clumping. Stir in coconut milk and soy sauce.

• Bring to a boil over high heat. Once boiling, reduce to a rapid simmer (medium high heat) and cook until potatoes are fork tender, about 15-20 minutes.

• Once potatoes are cooked through, mash with a potato masher or puree with an immersion blender to desired consistency. Stir in nutritional yeast and freshly ground pepper. Taste for salt. Serve topped with sliced green onions, vegan cheese and vegan sour cream. Enjoy!

Notes

1. Potatoes: I leave skins on the potatoes but you can peel them if you prefer.
2. Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.
3. Reheating: Add a splash of vegetable broth to loosen before reheating. Reheat single servings in a microwave for about 2 minutes. Reheat on the stove-top over medium heat until warmed through.

Check out my YouTube channel to watch the full step-by-step video for Vegan Potato Soup.

Calories: 406kcalCarbohydrates: 44gProtein: 8gFat: 24gSaturated Fat: 18gSodium: 924mgPotassium: 1102mgFiber: 6gSugar: 4gVitamin A: 2805IUVitamin C: 39mgCalcium: 49mgIron: 5mg

 

source https://betterweightloss.info/vegan-potato-soup-cozy-peach-kitchen/