Description
This creamy vegan potato soup is a comforting and hearty dish made with simple plant-based ingredients. It combines tender potatoes, aromatic herbs, and a touch of nutritional yeast for a rich, savory flavor. Perfect for a cozy meal, it’s dairy-free, easy to prepare, and can be enjoyed year-round.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 large potatoes, peeled and cubed
- 3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
Finishing Ingredients
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons nutritional yeast (optional for added flavor)
- Chopped fresh parsley for garnish
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, to develop flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, stirring frequently to prevent burning and release its aroma.
- Cook Potatoes Slightly: Add the peeled, cubed potatoes to the pot and stir to combine with the onion and garlic. Cook for about 3 minutes to begin softening the potatoes.
- Add Broth and Spices: Pour in the vegetable broth so the potatoes are fully submerged. Add the bay leaf, dried thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes until the potatoes are tender when pierced with a fork.
- Blend the Soup: Remove the bay leaf. Using an immersion blender, blend the soup until smooth and creamy. If unavailable, carefully transfer in batches to a blender and purée until smooth.
- Finish and Season: Return the blended soup to the pot. Stir in the unsweetened almond milk and nutritional yeast if using. Heat gently over low heat and adjust seasoning as needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped fresh parsley for a burst of color and freshness.
Notes
- You can substitute almond milk with any other plant-based milk like soy, oat, or coconut.
- Nutritional yeast is optional but adds a cheesy, umami flavor to the soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a chunkier texture, blend only half the soup and leave the rest with potato chunks.
- Add extra vegetables like carrots or celery in step 3 for more flavor and nutrition.
- Adjust the seasoning to taste, especially salt and pepper, after blending.
