A warm bowl of creamy vegan potato soup with carrots and fresh herbs served on a rustic table.

Vegan Potato Soup

by

Creamy, Cozy, and 100% Dairy-Free Comfort 🍲

This Vegan Potato Soup is the ultimate bowl of plant-based comfort — creamy, rich, and soul-warming without a drop of dairy. 🌿 Made with tender potatoes, caramelized onions, and a hint of garlic, this cozy soup is the perfect easy dinner for chilly nights or lazy weekends. The secret? A blend of cashews and plant-based milk gives it that luxurious, velvety texture you’ll swear came from cream. 💛 Plus, it’s simple to make, budget-friendly, and meal-prep approved. One pot, minimal ingredients, and pure comfort in every spoonful!

Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4

Ingredients List

  • 2 tbsp olive oil or vegan butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed (Yukon Gold or Russet)
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • ½ cup raw cashews (soaked in hot water for 15 min, then drained)
  • ½ tsp smoked paprika
  • ½ tsp thyme (optional)
  • Salt and black pepper, to taste
  • 1 tbsp nutritional yeast (optional, for cheesy flavor)
  • Chopped parsley or chives, for garnish

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

  • Large soup pot or Dutch oven
  • Blender (for creamy texture)
  • Measuring cups & spoons
  • Wooden spoon
  • Knife and cutting board
  • Ladle

Step-by-Step Beginner-Friendly Instructions

  1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5–6 minutes until softened and fragrant. 🧅
  2. Add garlic & potatoes: Stir in minced garlic and potatoes; cook another minute.
  3. Simmer: Pour in vegetable broth, paprika, thyme, salt, and pepper. Bring to a boil, then reduce to simmer for 15–20 minutes until potatoes are tender.
  4. Blend for creaminess: Add cashews and almond milk to a blender. Carefully ladle 2 cups of the soup mixture into the blender and blend until smooth and creamy. 🥣
  5. Combine: Pour the blended mixture back into the pot. Stir well and simmer for 5 minutes to thicken slightly.
  6. Taste & adjust: Add nutritional yeast if desired and adjust seasoning with salt and pepper.
  7. Serve: Ladle into bowls, garnish with parsley or chives, and enjoy warm. 🌿✨

Pro Tips

  • No blender? Mash the potatoes in the pot for a chunkier, rustic-style soup.
  • Make it smoky: Add a few drops of liquid smoke or smoked paprika for depth.
  • Meal prep magic: This soup reheats beautifully and thickens overnight — just thin with a splash of milk when reheating.
  • Topping ideas: Croutons, vegan bacon bits, roasted chickpeas, or a drizzle of olive oil.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl3109g42g12g6g5g