Vegan Potato Soup
A creamy, cozy, dairy-free potato soup made with pantry staples—potatoes, onion, garlic, carrots, celery, vegetable broth, and unsweetened plant milk. Naturally gluten-free, budget-friendly, and perfect for meal prep or freezing.
Ingredients
- 2 tbsp olive oil (or vegan butter)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups vegetable broth (low-sodium, gluten-free if needed)
- 1 cup unsweetened plant milk (almond, oat, or soy)
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 2 tbsp nutritional yeast (optional, for 'cheesy' flavor)
- salt and black pepper, to taste
- chopped green onions or parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion with a pinch of salt and sauté 3–4 minutes until translucent.
- Stir in garlic, carrots, and celery. Cook 4–5 minutes, stirring occasionally, until softened and fragrant.
- Add diced potatoes, vegetable broth, dried thyme, smoked paprika, and a pinch of pepper. Bring to a boil, then reduce to a gentle simmer.
- Cover and simmer 15–20 minutes, or until potatoes are very tender when pierced with a fork.
- Partially blend the soup: use an immersion blender in short bursts (or transfer about half to a blender, puree until smooth, and return to the pot) to create a creamy base while leaving some chunks.
- Stir in unsweetened plant milk and nutritional yeast (if using). Taste and adjust salt and pepper. Simmer 2–3 minutes to heat through—do not boil.
- Ladle into bowls and garnish with chopped green onions or parsley. Serve warm.
Nutrition
Serving: 1cupCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 420mgFiber: 4gSugar: 4g
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