Description
This creamy vegan potato soup is a comforting and hearty dish made with simple plant-based ingredients. Featuring tender potatoes blended with aromatic herbs and spices, it offers a rich, velvety texture without any dairy. Perfect for a cozy meal, it’s easy to prepare and can be customized with nutritional yeast for an added depth of flavor.
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
Seasonings & Flavorings
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 tablespoons nutritional yeast (optional for added flavor)
Liquid & Garnish
- 1 cup unsweetened almond milk (or any plant-based milk)
- Chopped fresh parsley for garnish
Instructions
- Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add Garlic: Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Cook Potatoes: Add the cubed potatoes to the pot, stirring to combine with the onion and garlic. Continue to cook for about 3 minutes to slightly soften the potatoes.
- Add Broth and Seasonings: Pour in the vegetable broth, ensuring that the potatoes are fully covered. Add the bay leaf, dried thyme, smoked paprika, salt, and black pepper. Stir to combine and bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Blend Soup: Remove the bay leaf. Using an immersion blender, blend the soup until it’s smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a blender, blending each portion until smooth.
- Add Milk and Nutritional Yeast: Return the blended soup to the pot, stir in the unsweetened almond milk and nutritional yeast if using. Heat gently over low heat to warm through and adjust seasoning to taste.
- Serve: Serve the soup hot, garnished with chopped fresh parsley for a fresh touch.
Notes
- For a thinner soup, add extra vegetable broth or plant-based milk until desired consistency is reached.
- Nutritional yeast is optional but adds a cheesy, umami flavor that complements the soup.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make this recipe gluten-free, ensure the vegetable broth does not contain gluten.
- You can swap almond milk for any other unsweetened plant-based milk, such as oat or soy milk.
