Easy Vegan Potato Soup
This easy vegan potato soup uses just 9 ingredients (including the salt and pepper), takes less than 40 minutes to make, and is totally customizable! It's super hearty and filling and is the perfect dinner or lunch.
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
If you’re using potatoes with a tough skin like russet potatoes, you’ll want to peel them prior to cutting.
If your blender can’t handle hot liquids, you can use an immersion blender or just skip the blending. You can also mash the potatoes against the side of the pot with a fork or spoon to break up any larger chunks.
If you’re saving the soup for leftovers, it will thicken up quite a bit as it sits. I recommend adding a little bit of water when reheating.