Print

Vegan Potato Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 68 reviews

This creamy and comforting Vegan Potato Soup is a hearty, dairy-free meal perfect for any season. Made with simple ingredients like potatoes, carrots, celery, and seasoned with marjoram and nutmeg, this soup is blended halfway for a smooth yet chunky texture. It’s easy to prepare on the stovetop and can be topped with vegan sausage and fresh parsley for added flavor and garnish.

Ingredients

Main Ingredients

  • 1 tbsp oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 stalks celery or 1/2 small celery root, diced
  • 2 medium carrots, diced
  • 2 pounds potatoes, chopped
  • 1/2 tsp dried marjoram
  • 1 pinch of nutmeg
  • Salt and pepper, to taste
  • 4 cups vegetable broth or water
  • 2 whole bay leaves (optional)
  • 1/3 cup dairy-free cream (such as canned coconut milk or cashew cream)
  • Fresh parsley, to garnish
  • Vegan sausage, sliced (optional)

Instructions

  1. Sauté Aromatics: Heat oil in a large pot over medium heat and add the diced onion. Sauté for about 3 minutes until softened and fragrant. Then add the minced garlic, diced celery (or celery root), carrots, chopped potatoes, dried marjoram, nutmeg, salt, and pepper. Continue sautéing for another minute to release the flavors.
  2. Add Broth and Bay Leaves: Pour in the vegetable broth along with the bay leaves if using. Bring the mixture to a boil over medium-high heat.
  3. Simmer the Soup: Reduce heat and let the soup simmer gently for about 20 minutes or until all the vegetables are tender and cooked through.
  4. Remove Bay Leaves and Blend Half: Carefully pour about half of the soup into a separate pot or blender container. Remove and discard the bay leaves from the remaining soup.
  5. Blend Soup: Using an immersion blender or a regular blender (in batches), blend the half portion of soup until smooth. This adds a creamy texture while retaining some chunks for body.
  6. Combine and Add Cream: Pour the blended soup back into the large pot with the unblended portion. Stir in the dairy-free cream or canned coconut milk. Heat the soup gently for a few more minutes. Taste and adjust seasoning with more salt, pepper, or red pepper flakes for heat as desired.
  7. Serve and Garnish: Ladle the soup into bowls. Garnish with fresh parsley and optional vegan sausage slices. Serve warm and enjoy this hearty, dairy-free vegan potato soup.

Notes

  • You can substitute celery stalks with celery root for a different flavor and texture.
  • Dairy-free cream options include canned coconut milk, cashew cream, or any plant-based cream alternatives.
  • Adjust seasoning at the end for best flavor balance, especially if using low-sodium broth.
  • Optional vegan sausage adds protein and enhances the soup’s heartiness.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.

Find it online: https://justsosavory.com/vegan-potato-soup-recipe/