Chunky Vegan Potato Soup (Made Quick & Easy)
This vegan potato soup combines creamy potatoes, savory onions and celery, and sweet carrots, all simmered together until tender. Finish everything off with a splash of non-dairy milk or heavy cream and your favorite garnishes for an ultra-satisfying bowl.
Equipment
- Large stock pot
- Chef's knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large white or yellow onion (diced)
- 2 large carrots (peeled and diced)
- 3 large celery stalks (diced)
- 4 cloves garlic (minced)
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried rosemary
- 2 bay leaves
- 5 cups vegetable broth
- 15 ounces potatoes (~6 medium) (peeled and diced)
- 2 teaspoons sea salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 cup vegan heavy cream or non-dairy milk (soy, cashew, pea, etc.)
Garnishes
- Chopped fresh parsley
- Sliced green onions
- Vegan cheddar shreds
- Tofu or tempeh crumbles
- Vegan sour cream
Instructions
- Heat the olive oil in a stockpot over medium heat. Add the diced onion, celery, and carrots and cook them for 7-8 minutes, or until they are tender and soft.
- Add the garlic, thyme, and rosemary, cooking the mixture for another minute until the garlic is fragrant.
- Pour in the vegetable broth, and add the diced potatoes and bay leaves. Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender.
- When the potatoes are fork-tender, use a potato masher to mash some of the potatoes in the pot. This will thicken the soup and give it a chunkier texture. If you prefer a smoother soup, you can use an immersion blender instead.
- Stir in the vegan heavy cream or plant milk and heat the soup for another few minutes. Remove the bay leaves, and taste and season it with salt and pepper to your liking.
- Serve your vegan potato soup immediately with chopped parsley, green onions, vegan cheddar shreds, tofu crumbles, etc. Happy eating!
Notes
- Uniform dicing: Dice the potatoes and other veggies into similar-sized pieces to ensure even cooking and tenderness.
- Start slow with seasonings: You can always increase the herbs and seasonings to your taste, but you can’t take them away! Start small and adjust from there.
- Add the milk last: Make sure to stir in the non-dairy milk or vegan heavy cream at the end of the cooking process for the creamiest, silkiest texture.
- Thin it out: If the soup becomes too thick after blending the potatoes or adding the non-dairy milk, you can thin it out with extra vegetable broth or water.
- Mash the potatoes: Don't skip the step of mashing or blending some of the potatoes. It releases more starch, giving the soup a thicker, creamier texture.
- Blend the soup: To achieve a smoother texture, blend the soup with an immersion blender or in a regular blender depending on what you have available.
- Blender safety: If you're using a regular blender, blend the soup in batches and make sure the lid is secure. Remember to let the soup cool slightly so the pressure doesn’t build up.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 189.4kcal | Carbohydrates: 29.5g | Protein: 3g | Fat: 7.3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.1g | Sodium: 2369.7mg | Potassium: 615.8mg | Fiber: 4.1g | Sugar: 6g | Vitamin A: 5758.7IU | Vitamin C: 26mg | Calcium: 46.8mg | Iron: 1.6mg
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