If you’re looking for a cheap meal that’s filling, nutritious, and will create lots of leftovers, this easy vegan potato soup is for you.
This recipe uses just 9 ingredients, including the salt and pepper, making this an extremely easy and budget-friendly meal. You’ll get about six generous servings out of this soup, so feel free to make a big batch of this at the beginning of the week and eat the leftovers for lunch.
Another great thing about this soup is that it’s completely customizable. I use onion powder and nutritional yeast as seasonings, but you can use whatever you have on hand.
This vegan potato soup is a really hearty meal on its own, but salad, bread, or grilled cheese go great with it. You can also dress it up further by throwing in any veggies you have around—I sometimes like adding in a handful of kale or spinach when I go to reheat the leftovers.
With the recent inflation of grocery prices, I’ve been creating my own master list of cheap meals. At least where I live and shop, this meal costs a little over $6 to make, making that a little more than $1 per serving. This soup is very hearty and keeps me full for hours; I love bringing this to work for lunch because I know I won’t end up starving by 3pm.
What you’ll need to make this easy vegan potato soup:
- Potatoes: I used yellow potatoes for this recipe.
- Oil: My go-to is olive oil
- Onion: I used a yellow onion.
- Non Dairy milk: For this recipe, I used a mixture of oat and almond milk.
- Vegetable broth: Any type of vegetable broth will work, but depending on how salty the one you use is, you may need to decrease the extra salt used.
- Seasonings: I used salt, pepper, nutritional yeast, and onion powder.
Substitutions:
- Potatoes: I used yellow potatoes, but any type of potato will work. If you use potatoes with a rougher skin like russet potatoes, you’ll want to peel them first.
- Oil: I used olive oil but you can use any type of oil you prefer. To make oil-free, you can cook the onions in a little bit of vegetable broth or water.
- Onion: I used a yellow onion, but any type will work. You can also use a shallot, or omit it completely.
- Non Dairy milk: Any type of unsweetened, unflavored non dairy milk will do. If you don’t have any non dairy milk on hand you can replace the milk with extra vegetable broth or water. Tip: you can make super creamy oat milk using just oats, water, and a blender!
- Vegetable broth: If you don’t have vegetable broth you can use vegetable bouillon with water, or substitute with just water. If you use water, you’ll probably need to increase the seasonings.
- Seasonings: I used salt, pepper, onion, powder, and nutritional yeast but you can use whatever seasonings, herbs, or spices you prefer!
How to make easy vegan potato soup:
Start by washing your potatoes (and peeling them if you’re using potatoes with a rough skin like russets). Dice up the potatoes into medium-sized chunks. Also dice up the onion.
Optional: get your cat to help you. Unfortunately, Cheddy’s more interested in the wall.
Next, heat 1 tbsp of olive oil in a large pot. Add in the onions and cook for 1-2 minutes, until fragrant. Add the potatoes, broth, milk, onion powder, nutritional yeast, salt, and pepper to the pot. Give it a stir and turn the heat to high. Bring the soup to a boil, then reduce the heat to a simmer and simmer for 20 minutes.
After 20 minutes, scoop out about a third of the soup into a blender (make sure your blender is able to blend hot foods). Alternatively, you can use an immersion blender or just skip this step. Iit will still be delicious if you skip the blending, and will be a more rustic style soup. At this point the potatoes will be soft enough that you can also use a fork or spoon to mash them up against the side of the pot. I sometimes do this for larger chunks that didn’t get blended.
Blend for about ten seconds, then add the mixture back into the pot. Stir, then remove the pot from the heat. Serve hot and top with vegan cheese, chives, or vegan sour cream. Store in an airtight container in the fridge for up to one week. It will thicken up as it sits, so I recommend adding a little bit of water when reheating.
Easy Vegan Potato Soup
Ingredients
- 7-8 medium potatoes (about 6 cups chopped)
- 1 small onion
- 2 cups non dairy milk unflavored and unsweetened
- 2 1/2 cups vegetable broth
- 1 tsp onion powder
- 2 tbsp nutritional yeast
- 2 tsp salt
- 1 tsp pepper
Instructions
- Wash the potatoes and peel them if you prefer. I recommend peeling them if you’re using russet potatoes, or any potato with rough skin. Cut up the potatoes into medium-sized chunks and dice the onion.
- Heat 1 tbsp of oil in a large pot. Add in the diced onion and cook for 1-2 minutes, until the onion has softened slightly and is fragrant.
- Add in the potatoes, broth, milk, onion powder, nutritional yeast, salt, and pepper. Stir the ingredients, then turn the heat to high. Bring to a boil then reduce to a simmer. Simmer for 20 minutes, stirring occasionally.
- Add about one third of the soup to a blender and blend for about ten seconds (make sure your blender can handle hot foods). You can also use an immersion blender or leave this step out. The soup will still taste great without this step, it just won’t be as smooth and creamy.
- Return the blended mixture to the pot and stir. Remove from heat and serve hot.
- Optional toppings: vegan cheese, chives, vegan cream cheese, fresh herbs.
Notes
This post was all about easy vegan potato soup.
Lyn says
Looks like a wonderful, easy and adaptable recipe for one of my favorite soups! Potato soup doesn’t need to be fancy or complicated, and is best I think when the potatoes and few other comforting ingredients can shine. Can I get Cheddy’s help in my kitchen sometime?