Description
This creamy vegan potato soup is a comforting, dairy-free dish perfect for any season. Made with simple ingredients like potatoes, onions, garlic, and flavorful spices, it delivers a rich and smooth texture thanks to blending and the addition of plant-based milk. Nutritional yeast adds a subtle cheesy flavor, making this soup hearty and satisfying without any animal products.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 large potatoes, peeled and cubed
- 3 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 2 tablespoons nutritional yeast (optional for added flavor)
Garnish
- Chopped fresh parsley for garnish
Instructions
- Sauté onions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, to develop a sweet and fragrant base.
- Add garlic: Stir in the minced garlic and cook for another minute, stirring frequently to prevent burning, enhancing the soup’s aromatic profile.
- Cook potatoes: Add the peeled and cubed potatoes to the pot, stirring well to combine with the onion and garlic. Cook for about 3 minutes to slightly tenderize the potatoes.
- Add broth and spices: Pour in the vegetable broth, making sure the potatoes are fully submerged. Add the bay leaf, dried thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil, allowing the flavors to meld.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer gently for 20-25 minutes, or until the potatoes can be easily pierced with a fork, indicating they are tender.
- Blend the soup: Remove the bay leaf. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer in batches to a high-speed blender and blend each portion thoroughly.
- Finish the soup: Return the blended soup to the pot. Stir in the unsweetened almond milk and nutritional yeast if using, heating gently over low heat. Adjust seasoning to taste.
- Garnish and serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. Serve immediately for best flavor and texture.
Notes
- You can substitute almond milk with any other plant-based milk such as oat or soy milk to suit your preference.
- For a thicker soup, use less vegetable broth or add more potatoes.
- Nutritional yeast is optional but adds a cheesy, umami depth to the flavor.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- If you prefer a chunkier texture, blend only half of the soup and leave the rest with potato pieces.
