Creamy Vegan Potato Soup

Secret # 1: I never crave soup.

Secret #2: Potatoes are not my favourite ingredient. Sure they make awesome fries, but other than that I always find them bland, boring and beige. Three of my least favourite adjectives.

Secret #3: That couldn't be less true about this Creamy Vegan Potato Soup, so gorgeous, so creamy, so decadent, so comforting...

Secret #4: After taking the photo below ↓ I not only polished off both bowls of the soup but managed to squeeze in a third. Soup obsession. Potato soup doesn't judge.

Secret #5: I now always crave soup.

Yes, it's sadly true, I pretty much devoured a good portion of this soup before it was even dinner time. I quickly turned into a couch potato... a potato soup couch potato. This soup is thick, creamy, luscious, and warming from the inside out-the perfect fall comfort food. Think loaded baked potato, but in cozy soup form. Just what I need when it's already dark at 6pm (grumble).

After making this creamy vegan potato soup I declared that from now on,  I am going to make soup. All the time. Like every single day. I went from someone who felt "meh" about soup, to someone who feels "give it to MEEEEEE" serious about soup. That's pretty serious.

I think maybe it's the pure simplicity of this soup. Potatoes, onion, garlic, broth, and a few simple seasonings come together into the coziest creamy soup. A little coconut milk or vegan cream makes it extra rich, and then you can pile on all your favorite loaded baked potato toppings. Simple, creamy, comforting, and scrumptious. Okay, that's 4 great adjectives!

<strong>To make Creamy Vegan Potato Soup:</strong> Start by chopping the onion and potatoes and mincing the garlic. I like Yukon Gold potatoes here because they get beautifully creamy while still leaving you with satisfying potato chunks.

Heat the vegan butter or olive oil in a large soup pot over medium heat. Add the onion and garlic and cook for about 5 minutes, until softened. Sprinkle in the flour and stir well to coat, then cook for another minute, stirring often. This little flour step helps make the soup extra thick and creamy.

Add the potatoes, 4 cups of vegetable broth, coconut milk or vegan heavy cream, nutritional yeast (if using), salt, pepper, and thyme. Stir well and bring to a gentle simmer. Cook uncovered for about 10-15 minutes, or until the potatoes are fork-tender.

Now make it creamy! Use an <a href="http://www.amazon.com/gp/product/B005QIYJA8/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B005QIYJA8&amp;linkCode=as2&amp;tag=itdottalich-20&amp;linkId=OKUJTZ2YJASXWHZ3" target="_blank" rel="noopener noreferrer nofollow sponsored">immersion blender</a> to partially blend the soup right in the pot, leaving plenty of delicious potato chunks. This gives you that thick, creamy loaded potato soup texture without losing all those satisfying bites of potato. If you don't have an immersion blender, carefully transfer about half of the soup to a standing blender, blend until smooth, then stir it back into the pot. Or, if you prefer a completely smooth potato soup, you can blend the whole thing.

I like my soup creamy and silky, but if you prefer some veggie chunks in yours remove some of the soup, blend, and then mix the two back together again.

If the soup is thicker than you like, stir in a little additional vegetable broth until it reaches your perfect consistency. Taste and adjust the salt and pepper as needed.

Sprinkle on some delicious toppings, if you are into that kind of thing (you should be into that kind of thing). Vegan bacon, vegan cheese, sour cream, green onions or chives, crispy onions, and hot sauce are all fair game. Load it up, and try not to become a potato soup couch potato.

4.95 from 67 votes

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Creamy Vegan Potato Soup (Loaded Baked Potato Style)

This Creamy Vegan Potato Soup is thick, creamy, and loaded with cozy flavor. Think loaded baked potatoes in soup form! Top it however you like with vegan bacon, vegan cheese, chives or green onions, and all your favorite potato toppings.

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 6

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Ingredients

 

½1x2x

• ▢ 2 tablespoons vegan butter, or olive oil
• ▢ 1 yellow onion, chopped
• ▢ 4 cloves garlic, minced or pressed
• ▢ ¼ cup all-purpose flour
• ▢ 3 lbs Yukon Gold potatoes, peeled and chopped into 1-inch cubes (about 6 medium potatoes)
• ▢ 4 - 5 cups vegetable broth
• ▢ 1 cup full-fat canned coconut milk, or vegan heavy cream
• ▢ 2 tablespoons nutritional yeast, (optional for cheesy taste)
• ▢ 1 teaspoon salt, plus more to taste
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon dried thyme leaves
• ▢ Toppings of choice: vegan bacon bits, shredded vegan cheese, vegan sour cream, chopped green onions or chives, croutons, crispy onions, smoked paprika, hot sauce, fresh parsley

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Instructions

 

• Sauté the onion and garlic: In a large soup pot or Dutch oven over medium heat, melt the vegan butter or heat the olive oil. Add the onion and garlic and cook for about 5 minutes, until softened.
• Add the flour: Sprinkle in the flour and stir well to coat. Cook for 60 seconds, stirring often, to toast the flour.
• Simmer the soup: Add the potatoes, 4 cups vegetable broth, coconut milk, nutritional yeast (if using), salt, pepper, and thyme. Stir well and bring to a gentle simmer.

  Cook uncovered for about 10 to 15 minutes, until the potatoes are fork tender.
• Blend for creaminess: Use an immersion blender to partially blend the soup, leaving plenty of potato chunks. Alternatively, carefully transfer about half of the soup to a blender and blend until smooth, then return it to the pot. Or, if you prefer a completely smooth potato soup (no chunks), blend the entire soup until smooth.

  If the soup is thicker than you like, stir in more broth as needed.
• Serve: Taste and adjust seasoning as needed. Ladle into bowls and pile on your favorite toppings.

Notes

Potato Tip: Yukon Gold potatoes become creamy while still holding their shape, making them perfect for loaded potato soup. Russet potatoes also work well and break down more, giving a softer, creamier texture.

Cream Options: Full-fat canned coconut milk gives the richest texture without a noticeable coconut flavor. Unsweetened and unflavored vegan heavy cream or homemade cashew cream also work well.

Texture Tip: Blending only part of the soup gives it that thick restaurant-style potato soup texture while keeping satisfying chunks.

Oil-Free Option: Sauté the onion with water or broth instead of oil. Skip the vegan butter and blend a little more of the soup for extra creaminess if desired.

Gluten-Free Option: Use a 1:1 gluten-free flour blend.

Storage: Store leftovers in the fridge for up to 4 days. The soup will thicken as it sits, so add a splash of broth or water when reheating if needed.

Freezing: Freeze for up to 3 months. The texture may soften slightly after thawing.

Nutrition

Serving: 1 serving without toppings (recipe makes 6 servings) | Calories: 329kcal | Carbohydrates: 50g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1065mg | Potassium: 1132mg | Fiber: 6g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 47mg | Calcium: 45mg | Iron: 4mg

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Author: Sam Turnbull

Cuisine: Vegan American Recipes

Course: Soup

Bon Appetegan!

Sam

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