Vegan Potato Soup
Tender potatoes create a naturally creamy and hearty soup.Onion, carrots, celery, and garlic build a flavorful aromatic base.Vegetable broth provides savory depth without animal products.Unsweetened plant-based milk adds richness and smoothness.Fresh herbs and black pepper brighten the comforting flavors.Serve hot with crusty bread for an easy and satisfying vegan meal.
Ingredients
For the Soup
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- 1 cup unsweetened oat milk or unsweetened almond milk
- 2 tablespoons fresh parsley, chopped
Optional Garnishes
- Fresh parsley
- Fresh thyme
- Chopped green onions
- Freshly cracked black pepper
- Vegan shredded cheese
- Homemade crouton
- A drizzle of olive oil
Instructions
Prepare the Vegetables
- Wash and prepare all the vegetables.Peel the potatoes and cut them into approximately ½-inch cubes so they cook evenly.Finely chop the onion, dice the carrots and celery, and mince the garlic.
Sauté the Aromatics
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.Add the chopped onion, carrots, and celery.Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the Garlic
- Add the minced garlic.Cook for approximately 30–60 seconds, stirring frequently until fragrant.Be careful not to burn the garlic
Add the Potatoes
- Add the cubed potatoes to the pot.Stir well so the potatoes become coated with the sautéed vegetables and olive oil.
Add the Broth and Seasonings
- Pour in the vegetable broth.Add the dried thyme, rosemary, black pepper, salt, and bay leaf.Stir everything together.
Remove the Bay Leaf
- Turn off the heat.Carefully remove and discard the bay leaf.Allow the soup to cool slightly before blending.
Blend the Soup
- Use an immersion blender to blend the soup directly in the pot.Blend until smooth and creamy, or blend only part of the soup if you prefer a rustic texture with visible potato pieces.If using a countertop blender, blend in small batches and use caution with the hot liquid
Add Fresh Herbs
- Stir in the chopped fresh parsley.For a brighter flavor, add approximately 1 teaspoon of fresh lemon juice.The lemon juice is optional but helps balance the natural richness of the potatoes.
Garnish and Serve
- Ladle the hot Vegan Potato Soup into serving bowls.Top with fresh parsley, green onions, cracked black pepper, vegan cheese, croutons, roasted pumpkin seeds, or a drizzle of olive oil.Serve immediately with warm crusty bread or garlic toast.
Notes
- Potatoes: Yukon Gold potatoes create an especially creamy texture, while russet potatoes make the soup thicker.
- Plant milk: Use unsweetened oat, almond, soy, or cashew milk. Avoid sweetened or strongly flavored varieties.
- Broth: Choose a flavorful vegetable broth because it provides much of the soup's savory character.
- Texture: Blend completely for a smooth soup or partially for a rustic chunky texture.
- Oil-free: You can sauté the vegetables in a small amount of vegetable broth instead of olive oil.
- Herbs: Thyme and rosemary work beautifully, but fresh dill, parsley, or chives can also be used.
- Lemon: A small amount of lemon juice adds freshness and balances the creamy potato flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.