If you are in need of an easy and delicious recipe, then this Vegan Potato Soup is totally for you! This recipe is silky in flavor, and it has the most savory notes you could ever ask for.
Why This Soup Is So Good
- This Vegan Potato Soup is so amazing because of how simple it is!
- This soup has the most amazing silky-garlicky flavors, ever.
- Thanks to the potatoes, you have a soup that has chunky and tender flavors.
How To Make It
- Finely chop onions and garlic. Peel the skins off the potatoes. In a large saucepan, saute onions and garlic in avocado oil or other neutral oil until translucent in color.
- Cut potatoes into cubes. Transfer to pan and season with salt and pepper.
- Blend cashews and almond milk in blender until smooth.
- Add vegetable broth and cashew mixture into pan with potatoes. Simmer covered for 15 minutes or until potatoes reach tender consistency. You can check the tenderness by inserting a fork in potato.
- With a potato masher, mash potatoes until you reach the desired consistency. Add more broth if needed. We like our potato soup to be a bit chunky, but smooth.
- Serve potato soup in bowls. Garnish with green onions, chives, and or olive oil.
Serving Suggestions
You can serve this soup with all kinds of things! This soup would be perfect as a side to a salad, sandwich, or just by itself! This soup would even be great dip with crackers or bread.
Why do I have to use cashews in this recipe?
Cashews are used simply for thickening the textures of sauces, soups, and other dishes. Not only do they make sauces more creamy and thick, but they add a little extra protein in the recipes, too! We think cashews are great to use rather than sour cream, heavy cream, or yogurt.
Chef’s Tips
- Make sure your potatoes are fully boiled.
- It’s okay if you do not have brewers or nutritional yeast, and no, you cannot use active dry yeast that is used in breads!
- We thought blending the potatoes in the blender made the soup a bit too soupy, but you can totally go that route!
Be sure to check out these other amazing Vegan recipes!
- Instant Pot Quinoa
- Cheesy Vegan Broccoli Soup (Whole30, Paleo)
- Best Vegan Queso (Ever)
- Perfect Whole30 Instant Pot Tomato Soup (Vegan)
Vegan Potato Soup
This Vegan Potato Soup is so easy to make, and it is filled with silky smooth, savory, and delicious flavors. This soup is perfect for weeknight dinners, and it is ready in no time!
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Pin Recipe
Servings 6
Calories 419kcal
Equipment
- Knife
- Cutting board
- Large saucepan
- Blender
- Potato masher
Ingredients
- ½ of one small onion finely chopped
- 3 cloves garlic minced
- 17 small potatoes Yukon Gold preferred
- 1 tablespoon cashews
- 1 tablespoon nutritional yeast or brewer's yeast
- 1 ½ cups non-dairy milk of choice
- 1 ¾ cups vegetable broth
- 1 tablespoon avocado oil plus more as needed
- green onions or chives optional, for garnish
Instructions
- Finely chop onions and garlic. Peel potatoes and cut them into cubes. In large saucepan, saute onions and garlic in avocado oil or other neutral oil, until onions are translucent in color. Add potatoes to saucepan and season with salt and pepper.
- Blend cashews and almond milk in blender until smooth. Add vegetable broth & cashew mixture to saucepan with potatoes.
- Simmer 15 minutes or until potatoes are fork-tender. Mash potatoes until desired consistency is reached. Add more broth if needed. We like our potato soup to be chunky, but smooth.
- Ladle into bowls and garnish with green onions, chives, and/or olive oil. Serve warm.
Nutrition
Serving: 1serving | Calories: 419kcal | Carbohydrates: 87g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 344mg | Potassium: 2070mg | Fiber: 11g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 95mg | Calcium: 136mg | Iron: 4mg | Net Carbs: 76g
Yum! I agree, I love chunky potato soup as well. This was fantastic.
Comfort food at its finest! This is one delicious, good for the soul recipe!
This looks so comforting! Love that it’s dairy-free. 🙂
OMG. I’m so excited to eat potato soup without all the heavy dairy to weigh me down. This looks so great!
Yum! This potato soup is perfect for the fall – thank you!
Youre so cool! I dont suppose Ive read anything like this before. So nice to find somebody with some original thoughts on this subject. realy thank you for starting this up. this website is something that is needed on the web, someone with a little originality. useful job for bringing something new to the internet!
This was SO delicious! I haven’t even finished this batch and I already can’t wait to make it again!
I’m so glad you liked it!
Quick question – where in the recipe do you use the nutritional yeast? I don’t see it and while I’m figuring you can’t go wrong wherever you put it, I wanted to ask! Thanks!
When do you add the nutritional yeast?
We add it to the blender with the other ingredients. 🙂
Not sure what 17 small Yukon’s would equate to. Help! Wanna make this today. I have 2.5 lbs
That will work! We updated the recipe with a better form of measurement. 🙂
This recipe is a little confusing. It mentions blending the potatoes THEN mashing them? It also never mentions when to add the non dairy milk. Winging it!
Sorry about that. We’ve updated the recipe to reflect the proper edits!