Vegan Potato Soup
The most comforting soup I’ve made in a while, this rich and creamy Vegan Potato Soup hits the spot for a quick and easy meal!
Soup and Potatoes are two of my favorite foods, so I’m surprised it’s taken me this long to make a Vegan Potato Soup! This one is so dang comforting and delicious! And of course you gotta top it with some Tofu Bacon Bits!
ingredients for Vegan Potato Soup
- Potatoes – The star of the show! I like using Russets, but Yukon Golds will work too!
- Roux – To get this soup nice and thick, we’ll be making a roux with vegan butter and flour.
- Onions & Garlic – because every soup needs onions and garlic!
- Plant Milk & Broth – Make sure the plant milk is unsweetened! You can use Veggie Broth or Vegan Chicken Broth.
- Cashew Cream – I have a recipe for a quick Cashew Cream to provide some richness. You can also make a Tofu Cream too.
- Nutritional Yeast & Vegan Cheddar Cheese – For some cheesiness of course!
- Toppings – You can add some Tofu Bacon Bits, Chives, Vegan Sour Cream, More Cheese, whatever you like!
how to make Vegan Potato Soup
Wash and peel the potatoes. Cut them into planks and then bite sized cubes. Add them to a large bowl and cover them in cool water.
Heat a dutch oven over medium heat for 2 minutes. Add in the vegan butter and melt. Then cook the onions and garlic.
Make the roux by adding in some flour. Then stir in the plant milk and broth.
Add in the potatoes, and cook until fork tender. Then add in the nutritional yeast, cashew cream and vegan cheese.
Then taste for seasoning, add in some chives and enjoy with whatever toppings you like!
storage
Store in an air tight container in the fridge and enjoy within 3 – 5 days. Reheat on the stovetop or microwave.
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Vegan Potato Soup
Ingredients
- 4 Tbsp Vegan Butter
- 1 cup Diced Onion
- 5 cloves Garlic (minced)
- 4 Tbsp Flour
- 2 cups Plant Milk (Unsweetened)
- 4 cups Veggie Broth
- 2.5 lbs Cubed Potatoes (Russet or Yukon Gold)
- 1/2 cup Cashew Cream** (or Tofu Cream)
- 2 Tbsp Nutritional Yeast
- 1 cup Shredded Vegan Cheddar Cheese (or more Nutritional Yeast to taste)
- 2 – 3 Tbsp Chopped Fresh Chives
- Salt & Pepper (to taste)
Toppings
- Tofu Bacon Bits
- Vegan Sour Cream
- Chopped Chives
- Vegan Cheddar Cheese
- Croutons
Instructions
- Prepare the Cashew Cream or Tofu Cream.
Potato Soup
- Wash and peel the potatoes. Cut them into planks and then bite sized cubes. Add them to a large bowl and cover them in cool water.
- Heat a dutch oven or heavy bottomed pot over medium heat for 2 minutes. Add in the vegan butter and melt.
- Next add in the diced onions and cook until softened, about 10 minutes, stirring occasionally.
- Add in the garlic and stir and cook for 1 minute.
- Add in the flour about 1 – 2 Tbsp at a time and stir to incorporate. Cook for 1 minute to get rid of the raw flour taste.
- Pour in about 1/2 cup of the plant milk and stir to combine. Repeat until all of the plant milk is incorporated. Do this with the veggie broth as well (though you can do about 1 cup at a time with the broth.) This is to avoid a lumpy soup!
- Taste for seasoning and add salt as needed. Then carefully add the potatoes so you don’t splash the soup everywhere.
- Bring to a boil, then reduce heat and simmer the soup uncovered until the potatoes are fork tender. About 15 – 20 minutes.
- Add in the nutritional yeast, cashew cream and vegan cheese. Stir to combine and melt the cheese.
- Add in the fresh chopped chives and taste for seasoning, adding any salt and pepper as needed.
- Top with Tofu Bacon Bits, Vegan Sour Cream, More Chives and Cheese and whatever you like!
Storage
- Store in an air tight container in the fridge and enjoy within 3 – 5 days. Reheat on the stovetop or microwave.
Would love to have your cashew cream recipe to go with your vegan potato soup. Thank you! Excited to try both with Fall in the air 😉😄
Hi it’s included in this recipe, very first of the instructions!
Y’ALL. This is the best f*****g potato soup I’ve ever had in my life, on my mama, on her timbs, on everything. Tastes EXACTLY like I remember loaded potato soup tasting on a cold winter day–super nostalgic, extremely hearty, and very comforting, especially as I’m recovering from whatever variation of a cold I picked up at work. Super super excited to have this in my repertoire. MAKE THIS ISH NOW!!!
haha thank you for this, love this review!!
Hands down the best potato soup recipe I’ve ever made.
Oh this makes my morning to hear, thank you!!