Ingredients
2 tablespoons vegan butter or olive oil Provides a flavorful base for sautéing vegetables, adding richness without dairy, or use water for an oil-free option
2 medium onions, chopped finely Adds sweetness and depth as the aromatics that start building the soup’s savory profile
2 ribs celery, diced Contributes a fresh, crunchy element and subtle earthiness that complements the other veggies
2 large carrots, diced Brings natural sweetness and a boost of vitamins, helping to create a colorful, nutritious vegan soup
4 cloves garlic, chopped finely Infuses a pungent aroma and health benefits, enhancing the overall taste of this easy vegan potato soup recipe
2 teaspoons salt, plus more to taste Seasons the soup perfectly, balancing flavors and drawing out the natural tastes of the ingredients
½ teaspoon ground black pepper, plus more to taste Adds a gentle heat and spice, making the plant-based soup more dynamic and enjoyable
4 tablespoons all-purpose flour or gluten-free all-purpose flour Acts as a thickener to create a creamy texture, essential for that hearty vegan potato soup consistency
2 cups (480 mls) unsweetened, unflavored non-dairy milk Mimics creaminess in this dairy-free soup, providing a smooth base without added sugars
2½ to 3 cups (600 to 720 mls) flavorful vegetable broth or stock, divided Supplies liquid and depth, with some reserved for adjusting thickness as needed
6 medium potatoes (about 1 kg/2.2 lb), cut into ½ inch cubes The star of this comforting vegan potato soup, offering heartiness and the option for varying textures like waxy or starchy varieties
¼ teaspoon ground nutmeg (optional) Adds a warm, subtle spice that elevates the flavor profile if you want an extra twist
1 bay leaf Infuses a herbaceous note during simmering, enhancing the soup’s overall aroma and taste
Instructions
1-First Step: Gather and prep all your ingredients, a practice called mise en place, to make cooking smoother chop the onions, celery, carrots, and garlic ahead of time. Heat a large saucepan over medium heat and add the 2 tablespoons of vegan butter or olive oil; if you’re going oil-free, use a splash of water to prevent sticking. This step takes about 2 minutes and sets the base for your healthy vegan potato soup.
2-Second Step: Add the 2 medium chopped onions, 2 diced ribs of celery, and 2 diced large carrots to the saucepan. Sauté them for 5 to 7 minutes until the onions start to soften and color, stirring occasionally to avoid burning for a low-calorie adaptation, stick with water sautéing. This builds the aromatic foundation, and you can adjust for preferences by adding more veggies if desired.
3-Third Step: Stir in the 4 finely chopped garlic cloves and cook for another 2 minutes, letting the flavors meld without browning too much. Next, add 2 teaspoons of salt, ½ teaspoon of ground black pepper, and 4 tablespoons of flour, stirring for about 1 minute to cook off the raw taste for gluten-free needs, use gluten-free flour here to keep the texture intact in your vegan potato soup.
4-Fourth Step: Gradually pour in 2 cups of unsweetened, unflavored non-dairy milk while stirring constantly to avoid lumps, then add 2 to 2½ cups of vegetable broth (reserving the rest), the 6 medium cubed potatoes, ¼ teaspoon of optional nutmeg, and 1 bay leaf. Bring the mixture to a simmer over medium heat, which should take 5 minutes, and let it cook for 30 minutes until the potatoes are soft and beginning to break down for a creamier version, mash some potatoes in the pot.
5-Final Step: Once the soup has simmered and thickened, check the consistency and add the reserved broth if it’s too thick, then taste and adjust seasoning with more salt and pepper as needed. Remove the bay leaf before serving, and consider blending part of the soup for a smoother texture or leaving it chunky for a comforting vegan potato soup with vegetables. Serve hot, topped with options like fresh herbs or plant-based cheese to personalize your meal.
Last Step:
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🥄 Choose potato variety based on desired texture: waxy potatoes stay intact, while starchy ones break down more.
🥛 Use unsweetened and unflavored plant-based milk to avoid added sugar and unwanted flavors.
🌿 The nutmeg adds a subtle, distinctive flavor if included. This soup reheats well; thin with broth or water if it thickens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 107 kcal
- Sugar: 4 g
- Sodium: 1264 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg