Pin it The Ultimate Potato Soup: Vegan-Adaptable Winter Warmer A rich, creamy potato soup thats hearty, comforting, and customizable for vegans or omnivores. Perfect for chilly nights and easy to prepare with pantry staples.
Ingredients
- Olive oil: 1 tablespoon olive oil (or vegan butter)
- Onion: 1 large onion, diced
- Garlic: 2 cloves garlic, minced
- Carrots: 3 medium carrots, peeled and diced
- Celery: 2 ribs celery, diced
- Potatoes: 1 kg (2.2 lbs) Yukon Gold or Russet potatoes, peeled and diced
- Vegetable broth: 4 cups (1 liter) vegetable broth (use low sodium if preferred)
- Plant-based milk: 1 cup (240 ml) unsweetened plant-based milk (such as oat or soy or dairy milk for non-vegan version)
- Dried thyme: 1 teaspoon dried thyme
- Smoked paprika: 1 teaspoon smoked paprika
- Ground black pepper: ½ teaspoon ground black pepper
- Salt: 1 teaspoon salt (adjust to taste)
- Cayenne: Pinch of cayenne (optional for heat)
- Chives or green onions: ¼ cup chopped fresh chives or green onions
- Vegan cheese shreds or grated cheddar: for non-vegan
- Cooked vegan bacon or regular bacon bits: Crumbled
- Extra-virgin olive oil: drizzle
Instructions
- Step 1:
- Heat olive oil in a large soup pot over medium heat Add onion and sauté for 3 minutes until translucent
- Step 2:
- Stir in garlic carrots and celery Cook for another 5 minutes stirring occasionally
- Step 3:
- Add diced potatoes thyme smoked paprika black pepper and salt Stir to coat vegetables with seasonings
- Step 4:
- Pour in vegetable broth Bring to a boil then reduce heat to a simmer Cover and cook for 20 minutes or until potatoes are fork-tender
- Step 5:
- Using an immersion blender blend the soup partially for a chunky texture or fully for a smooth creamy consistency Alternatively transfer half of the soup to a blender blend until smooth and return to the pot
- Step 6:
- Stir in plant-based milk or dairy milk Heat gently for 2–3 minutes without boiling Taste and adjust seasoning
- Step 7:
- Ladle hot soup into bowls Top with chives cheese bacon bits or a drizzle of olive oil as desired
Pin it Notes
Serve with crusty bread for a complete meal Wine pairing Dry Riesling or a light-bodied Pinot Noir
Required Tools
Large soup pot Cutting board and knife Immersion blender or countertop blender Ladle
Allergen Information
Contains Soy or oat (if plant-based milk used) possible dairy (if using regular milk or cheese) Double-check broth and plant-based milk labels for gluten or other allergens
Pin it This potato soup is a warm hug in a bowl perfect for winter nights and adaptable to your dietary preferences
Recipe FAQs
- → What potatoes work best for this dish?
Yukon Gold or Russet potatoes provide ideal texture and creaminess when cooked and blended.
- → Can this be made vegan and gluten-free?
Yes, using plant-based milk and low-sodium vegetable broth ensures it's vegan and gluten-free friendly.
- → How can I adjust the texture?
Blend partially for a chunky feel or completely for a smooth, creamy finish using an immersion or countertop blender.
- → What seasonings complement the flavor?
Thyme, smoked paprika, black pepper, and a pinch of cayenne enhance warmth and depth subtly.
- → Are there topping suggestions?
Fresh chives, vegan cheese shreds, vegan bacon, or an olive oil drizzle add flavor and texture contrasts.