This vegan potato soup recipe makes a delicious soup out of nothing but vegetables. It is also gluten-free and nut-free.
How Good Is Vegan Potato Soup?
Made entirely of vegetables, this soup is still very flavorful.
Before the stock goes in, we sauté all the veggies and aromatics until they’re charred a bit to add a depth of flavor. They’re then seasoned with salt, pepper, and a touch of nutmeg to make the soup warm and cozy.
Although it’s a vegan soup, it’s still very creamy and rich, thanks to a vegan cream product we found. It’s entirely plant-based, and it works just like a regular heavy cream. We have a link in the recipe card for ordering online, in case you can’t find it locally.
Since we like our potato soup both thick and chunky, we give it a rough blend once everything has come together. With the crunchy croutons and fresh herbs atop, it’s something to die for.
How Healthy Is This Recipe?
Thanks to all the veggies, the soup has plenty of nutrients:
- Potatoes contain resistant starch, vitamin C, vitamin B6, potassium, manganese, and many more.
- Carrots are rich in fiber, vitamin A, vitamin K1, and vitamin B6, and contain vast amounts of other nutrients.
The soup is also low in calories, saturated fats, and sodium: each serving yields around 161 calories, 2.3 g saturated fats, and 243 mg sodium. These characteristics make it a great help in keeping your intakes from exceeding the healthy limits.
Ingredients You Will Need
- Potatoes: russet potatoes or baby potatoes. We prefer russets because they take less time to peel.
- Onion, carrot, and celery: To skip the chopping, you can look for the 3-in-1 chopped vegetable packs that contain these veggies. They may not come in the similar ratio as what we’re using, but it doesn’t matter—measure out 9 oz of veg and you’re good to go.
- Cream: plant-based cream. The link to the product is listed in the recipe card.
- Water: a broth is recommended, but without broth, the soup is still good made with water.
- Aromatics and seasonings: garlic, nutmeg, salt, pepper, and parsley. Use some cayenne pepper if you like your soup a little spicy.
- Bread: a piece of baguette that we cut into cubes and air-fried to make croutons.
Details on how to make it are listed with videos and pictures in our ‘Vegan Potato Soup’ recipe card.
How to Store and Reheat the Soup
To store:
- You can use solid containers or sealable bags, but divide the soup into portions instead of keeping it in one container. Doing so allows you to reheat the exact portion(s) you want, while keeping the others untouched.
- Refrigerate for four days or freeze for up to three months. Label the containers/bags with date of storage to keep track of their expiry.
To reheat, transfer the soup to a pot and simmer on low heat until bubbling.
You can run the frozen soup bags under water, and it should come right out. The same can’t be done with containers, which is the reason why we prefer bags when it comes to freezing soups.
Vegan Potato Soup Recipe
This vegan potato soup recipe of ours is an enriched, hearty, and savory vegetable soup with plant-based heavy cream. The creaminess is as on-point as the flavor.
- by Tuyet Pham, Luna Regina, 2024-01-11
- cook TIME 27 mins
- prep TIME 8 mins
- total TIME 35 mins
- COURSE Side Dish
- CUISINE Global
- SERVINGS servings
- CALORIES 160 kcal
INGREDIENTS
- 12 oz potato (peeled and cubed)
- 6 oz carrot (sliced)
- 2 oz onion (chopped)
- 1 oz celery (chopped)
- 1 tbsp garlic (finely chopped)
- 2 tbsp parsley (finely chopped)
- 1 tbsp olive oil
- 1/4 tsp nutmeg
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 2 cups water
- 2 tbsp vegan cream
- 1 oz French baguette (cubed)
INSTRUCTIONS
Preparation:
Chop the garlic: Slice the root of 3 garlic cloves, press them down with a knife, and peel away the skin. Chop them finely and measure out about 1 tbsp of garlic.
Chop the celery: Slice the leaves off a celery stalk and put it away. Half the stalk lengthwise, and chop both halves. Measure out 1 oz celery.
Chop the onion: Slice an onion in half, put one half away in the fridge, and peel the other half. Chop that half and measure out 2 oz.
Slice the carrot: Cut a segment that measures about 6 oz, and put the rest away. Quarter the segment, then cut each quarter into 1/8” slices.
Cut the potatoes: Peel 12 oz potatoes with a peeler, cut them into quarters, then half each quarter. Select the pieces that are larger than the rest and half them once again.
Chop the parsley: Chop 3-4 sprigs of parsley and measure out 2 tbsp.
Cube the baguettes: Cut out 1 oz baguette and put the rest away. Cut the piece into 1/4” slices, the slices into fingers, and the fingers into cubes.
Instructions:
Air fry the baguettes: Add 1 oz cubed baguettes to an air fryer and cook at 200°F for 3 minutes.
Sauté the aromatics: Heat 1 tbsp olive oil in a pot over medium heat for 1 minute. Add 1 tbsp garlic and 2 oz onion, and sauté for about 30 seconds. Skip onion if using frozen veg packet.
Add the rest of the veg: 12 oz potato, 6 oz carrots, and 1 oz celery (plus onion if using frozen veg packet). Stir to cook for 2 minutes.
Add the seasonings: 1/4 tsp nutmeg, 1/4 tsp pepper, and 1/4 tsp salt. Stir to combine.
Add the water and simmer: 2 cups water. Stir and simmer on medium heat for 20 minutes.
Add the cream: 2 tbsp vegan cream. Stir to combine and turn off the heat.
Blend: Use an immersion blender and blend about half of the soup so there are still chunks in it. Transfer half of the soup to a bowl, blend it, then add it back to the pot.
Add garnish: Ladle the soup into serving bowls and sprinkle on top 2 tbsp parsley. Top the soup with croutons and dig in. Enjoy!
NUTRITION
Tuyet Pham
Head Chef, Culinary Consultant
Luna Regina
Writer, Author