Description
This creamy vegan potato soup is a comforting and flavorful dish that combines tender potatoes, aromatic herbs, and plant-based ingredients to create a smooth, hearty bowl perfect for any season. Made without dairy, it’s suitable for vegans and anyone seeking a delicious, healthy alternative to traditional creamy soups.
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 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
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 onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally for even cooking.
- Add garlic: Stir in the minced garlic and cook for another minute, being careful to stir frequently to prevent burning and to release the garlic’s aroma.
- Cook potatoes briefly: Add the peeled and cubed potatoes to the pot, mixing well with the onion and garlic. Cook for about 3 minutes to start softening them.
- Add broth and seasonings: Pour in the vegetable broth until the potatoes are fully covered. Add the bay leaf, dried thyme, smoked paprika, salt, and black pepper. Increase heat and bring the mixture to a boil.
- Simmer until tender: Reduce heat to low, cover the pot, and let the soup simmer for 20-25 minutes until the potatoes can be easily pierced with a fork.
- Blend soup: Remove the bay leaf. Using an immersion blender, blend the soup in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend each until smooth.
- Add almond milk and nutritional yeast: Return the blended soup to the pot if needed. Stir in the almond milk and nutritional yeast if using. Heat gently over low heat and adjust seasoning to taste.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. Serve immediately and enjoy the comforting flavors.
Notes
- You can substitute almond milk with any other unsweetened plant-based milk like oat or soy for different flavors.
- Nutritional yeast adds a cheesy flavor but is optional if you prefer a simpler taste.
- For a chunkier texture, blend only half the soup and leave the rest with potato pieces.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- This soup freezes well for up to 1 month; thaw before reheating.
