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+ servings

Vegan Potato Soup

This is my favorite replica of the classic, always delicious potato soup I grew up loving!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Servings 4
Calories 211 kcal

Ingredients
  

  • 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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