You don’t need dairy to make a hearty, creamy soup—this recipe for Vegan Potato Soup gives you everything you need for a tasty bowl!
Some days call for a steaming bowl of soup, and with this recipe for vegan potato soup, you can sit down to a tasty, hearty, creamy bowl of deliciousness. So many people avoid dairy these days, some due to allergies, others food sensitivities, and some for special diets they may be on. Whether allergic, sensitive, vegan or if you want to try something new, this potato soup recipe will make you a non-dairy believer.
I love soup and have rarely encountered one I didn’t like. While I don’t often eat potatoes, a recipe comes along every once in a while that I have to try. This is one of those times. I tried it and am happy to share it with you.
It’s hard to think about sitting down with a bowl of hot soup when the weather is in the 90s or 100s, as many parts of the country experience in the summer. However, as fast as the year is flying by, the cooler weather will soon be on us again. You can get a jump start on those winter pots of soup now, freezing them for days when you want something tasty to warm you from the inside out.
While this recipe yields a bowl of chunky goodness, you can also use a blender to turn it into a smooth and silky soup. I sometimes blend half my soup and leave the other half chunky for the best of both worlds.
Onions Vs. Leeks: Which Is Best In Potato Soup?
This recipe may remind you of potato leek soup since it is similar. Leeks and onions are often interchangeable in many recipes, especially soup. However, their flavor profiles are slightly different, with leeks having a sweeter, milder flavor than many onions. I often substitute Vidalia onions for yellow or white onions if I don’t have leeks and want a sweeter taste. Onions have a more pungent flavor, ranging from mild to intense, depending on the type, while leeks also have a subtle hint of garlic to their taste. Both work well in potato soup, so really, the choice is yours.
How Do I Store Leftovers?
When stored in an airtight container, vegan potato soup will stay fresh for up to 5 days in the refrigerator. Sometimes, I like to make it a day ahead to give the flavors time to meld overnight. You can also freeze it for up to 3 months. If you tend to forget what you made (and when), you can do what I’ve learned to do: mark your containers with the item and date to help you remember.
Serving Suggestions
A bowl of soup always goes well with salad, and I like to eat this soup with either a refreshing Cucumber-Tomato Salad or a bowl of leafy greens with this Easy Greek Salad Dressing drizzled over the top. I also like to have soup with a sandwich, and these Lentil Sloppy Joes are delicious.
Vegan Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 2 1/2 cups vegetable broth
- 2 1/2 cups unsweetened non-dairy milk
- 2 pounds russet potatoes peeled and cut into 1-inch pieces
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Add the minced garlic, salt, and black pepper to the pot. Cook for an additional minute until the garlic is fragrant.
- Sprinkle the flour over the vegetables, stirring to coat them evenly. Cook for about 1 minute to remove the raw flour taste.
- Gradually add the vegetable broth and non-dairy milk to the pot, stirring constantly to prevent lumps. Add the chopped potatoes, thyme, and bay leaves. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes or until the potatoes are tender.
- Remove the bay leaves. Use an immersion blender to purée the soup to your desired consistency. Adjust seasoning with additional salt and pepper if needed.
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