Vegan Potato Soup

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

• Vegetable Broth — I use Better than Bouillon Vegetable Broth Base combined with water. There is a great variety of vegetable broths you can buy, all with varying degrees of quality. For a consistent, high-quality vegetable broth, Better than Bouillon is best.
• Raw cashews — We’ll add a few cashews to make this soup rich and creamy. You can find them in health food stores or online.
• Vegan butter — Any dairy-free butter or margarine will do or you can make homemade vegan butter.
• Onions + Celery — The combination of onion and celery is delicious in a savory soup. I also use it as the foundation of my vegan stuffing recipe
• Garlic
• Potatoes — I use red potatoes for my potato soup recipes. They have a lower starch content, which is perfect for soups. Yukon gold potatoes can work too.
• Bay leaf — I add a bay leaf as the potatoes cook. A bay leaf adds subtle flavors.
• Nutritional yeast flakes — You may have noticed that nutritional yeast is a favorite vegan ingredient. It adds a cheesy flavor to this savory soup.
• Salt + black pepper — You may find the broth is salty enough, but taste the finished soup to determine if a little more salt is needed. A generous sprinkle of freshly ground black pepper is a great finishing touch.

Note: I’ve seen potato soup with coconut milk recipes, but I find the flavor of coconut milk too overwhelming for my tastebuds.

How to Make Vegan Potato Soup

Potato soup is one of the few recipes that I remember as a regular occurrence in my childhood. I was so pleased to create a delicious healthy vegan potato soup that I can share with you today.

1. Pour water into a microwave-safe bowl, preferably a large, sturdy pyrex measuring cup. Heat in the microwave for 5 to 6 minutes, until water is boiling or near-boiling. Leave it in the microwave, and add the cashews and bouillon. Allow it to sit for 10 minutes.
2. In the meantime, heat a large pot over medium heat. Stir in the vegan butter, chopped onions, and chopped celery. Cook for 2 to 3 minutes, until onions and celery are just becoming tender. Stir in the garlic and chopped potatoes. Cook over low heat until the cashew broth mixture is ready.
3. In a high-speed blender, add the cashew broth mixture and nutritional yeast flakes. Pulse for several seconds at low and gradually increase the speed until the cashews have been pulverized. This will create a milk-like liquid. Some bits of cashews are fine. Pour this broth mixture in with the pot of potatoes and veggie mixture. Add the bay leaf. Bring this to a boil, then reduce to a simmer. Cook for 20 to 25 minutes, until the potatoes are tender. You should be able to stab the potatoes with a fork to determine if they’re tender.
4. When done, remove from heat and use tongs or a fork to remove bay leaf. Use a potato masher to mash up some of the potatoes, creating a thick, creamy base, but leaving some of the potato texture. Add salt and pepper to taste. Allow the soup to cool for 5 to 10 minutes before serving.
5. Serve with favorite toppings like crackers, cornbread, croutons, bacon bits, or even sriracha.

Vegan Soup Recipes

This vegan loaded potato soup is so good! Now here are even more soup recipes, including creamy vegan soup, be sure to give these a try:

Vegan Split Pea Soup

50 mins total

Biome Broth

55 mins total

Vegan Tomato Soup

30 mins total

Vegan Carrot Ginger Soup

40 mins total