Vegan Potato Soup
This vegan potato soup is extra creamy, smooth, and flavorful! It takes less than 40 minutes from start to finish. Add your favorite vegan toppings for one delicious soup. This soup is great for a cold winter day, meal prep, and leftovers!
Servings 4 servings
Calories 259kcal
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 3 garlic cloves minced
- 4 cups diced potatoes about 4 medium-sized potatoes
- 3 vegetable broth
- 1 cup unsweetened plant-based milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt to taste
- black pepper to taste
- toppings such as green onions, vegan bacon bits, vegan cheese
Instructions
- First, heat the olive oil in a large pot over medium heat. Add in the diced onion and minced garlic. Sauté until the onion becomes translucent.
- Add in the diced potatoes. Cook for 3 minutes, stirring occasionally.
- Then, pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes. Simmer until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender or regular blender to blend the soup. Blend until smooth and creamy. If using a blender, return the soup to the pot.
- Stir in the plant-based milk, thyme, and rosemary. Simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Remove the pot from the heat. Ladle the vegan potato soup into bowls.
- Finally, garnish with your desired toppings. Serve!
Notes
- Use Russet potatoes or Yukon gold potatoes for the best results.
- Any type of plant-based milk works well.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Calories: 259kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Fiber: 6g