Vegan Potato Soup

This is the ultimate potato soup recipe! It’s an easy, satisfying, crowd pleasing weeknight go-to.

Potato soup is the kind of comfort food I could eat five times a week, and I’d never get tired of it. This is by far my favorite recipe! It’s easy to make with ingredients I always have on hand, and it’s perfectly creamy, chunky, and delicious with the tiniest little kick. It’s also very simple to adjust to your flavor/texture preferences! Serve it with your favorite Pillsbury bread and you’ll have a cheap, easy, crowd pleasing meal perfect for busy weeknights.

Ingredients:

• 1.5 lb russet potatoes
• 1/2 medium yellow onion
• 3 cloves garlic
• 1 3/4 cups low sodium vegetable stock
• 1 3/4 cups unsweetened plant milk
• 1 1/2 tbsp nutritional yeast
• 1/2 tbsp cornstarch
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp olive oil (for frying, plus more for garnish)
• green onions (for garnish)

Method:

• Wash, peel, and chop the potatoes into small cubes. Mince the garlic and onion.
• Heat the olive oil in a large stockpot. Add the onion and saute for 3-4 minutes or until translucent. Add the garlic and cook for another minute.
• Add the vegetable stock, plant milk, nutritional yeast, cornstarch, salt, and pepper, and stir to combine. Add the potatoes and combine again.
• Let this simmer uncovered for 15 minutes or until the potatoes are fork tender.
• Use a potato masher to get the soup to your desired consistency. Taste and adjust seasonings as needed. Top with chopped green onions and more olive oil, and enjoy!

Vegan Potato Soup

This is my favorite replica of the classic, always delicious potato soup I grew up loving!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, Side Dish

Servings 4

Calories 211 kcal

Ingredients

  

1x2x3x

• 1.5 lb russet potatoes
• 1/2 medium yellow onion
• 3 cloves garlic
• 1 3/4 cup low sodium vegetable broth
• 1 3/4 cups plant milk plain, unsweetened
• 1 1/2 tbsp nutritional yeast
• 1/2 tbsp cornstarch
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp olive oil for frying, plus more for garnish
• green onion for garnish

Instructions

 

• Wash, peel, and chop the potatoes into small cubes. Mince the garlic and onion.
• Heat the olive oil in a large stockpot. Add the onion and saute for 3-4 minutes or until translucent. Add the garlic and cook for another minute.
• Add the vegetable stock, plant milk, nutritional yeast, cornstarch, salt, and pepper, and stir to combine. Add the potatoes and combine again.
• Let this simmer uncovered for 15 minutes or until the potatoes are fork tender.
• Use a potato masher to get the soup to your desired consistency. Taste and adjust seasonings as needed. Top with chopped green onions and more olive oil, and enjoy!

Nutrition

Calories: 211kcalCarbohydrates: 37gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 297mgPotassium: 796mgFiber: 4gSugar: 2gVitamin A: 3IUVitamin C: 11mgCalcium: 161mgIron: 2mg

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