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A bowl of vegan potato soup sits next to a grey cloth napkin.
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Vegan Potato Soup

Make this creamy vegan potato soup recipe infused with your favorite flavors. Be sure to serve it with some vegan cornbread!
Course Soup
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 6
Calories 238kcal

Ingredients

  • 5 cups water divided
  • 3 teaspoons Better than Bouillon Vegan Broth Base
  • ½ cup raw cashews
  • 2 tablespoons vegan butter
  • 1 cup chopped onions
  • 2 stalks celery chopped
  • 3 cloves garlic chopped finely
  • 6 medium potatoes washed (not peeled), cut into 1/4" cubes
  • 1 bay leaf
  • ¼ cup nutritional yeast flakes
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • 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.
    Cashews are soaking in water in a glass pyrex measuring cup.
  • 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.
    A saucepan holds chopped potatoes.
  • 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.
    A saucepan holds chopped potatoes simmering in a cashew milk mixture. A bay leaf is on top.
  • 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.
  • Serve with favorite toppings like crackers, cornbread, croutons, bacon bits, or even sriracha.

Notes

This soup may thicken as it cools. That's the starches from the potatoes at work. You may need to add more broth or plant-based milk to thin it when reheating. 

Nutrition

Calories: 238kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Sodium: 740mg | Potassium: 1067mg | Fiber: 7g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 8mg