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!
- 1/2 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon cashews
- 1 tablespoon nutritional yeast or brewer's yeast
- 1 1/2 cups non dairy milk
- 17 small potatoes we used yukon gold
- 1 3/4 cups vegetable broth
- 1 tablespoon avocado oil add more as needed
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 & cashew mixture into pan with potatoes.
Simmer 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.
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: 8ounces | Calories: 350kcal | Carbohydrates: 65g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 353mg | Potassium: 2128mg | Fiber: 13g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 60mg | Calcium: 232mg | Iron: 16mg | Net Carbs: 52g