Description
This creamy vegan potato soup is a comforting and flavorful dish made with simple, wholesome ingredients. It features sautéed onions and garlic, tender potatoes simmered in vegetable broth, and a blend of spices like thyme and smoked paprika. The soup is pureed to a silky smooth texture and enriched with plant-based milk and nutritional yeast for a subtle cheesy flavor, making it a perfect dairy-free and vegan option for a cozy meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 large potatoes, peeled and cubed
- 3 cups vegetable broth
- 1 bay leaf
Seasonings & Flavorings
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 tablespoons nutritional yeast (optional for added flavor)
Dairy-Free Additions & Garnish
- 1 cup unsweetened almond milk (or any plant-based milk)
- Chopped fresh parsley for garnish
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add Garlic: Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Cook Potatoes: Add the cubed potatoes to the pot, stirring to combine with the onion and garlic. Continue to cook for about 3 minutes.
- Add Broth and Spices: Pour in the vegetable broth, ensuring that the potatoes are fully covered. Add the bay leaf, thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Blend Soup: Remove the bay leaf. Using an immersion blender, blend the soup until it’s smooth and creamy. If you do not have an immersion blender, carefully transfer the soup in batches to a blender, blending each portion until smooth.
- Add Milk and Nutritional Yeast: Return the blended soup to the pot, stir in the almond milk and nutritional yeast if using. Heat gently over low heat and adjust seasoning as needed.
- Serve: Serve the soup hot, garnished with chopped fresh parsley.
Notes
- For a thicker soup, reduce the amount of almond milk or use less vegetable broth.
- Use other plant-based milks such as oat, soy, or cashew milk if preferred.
- Nutritional yeast is optional but adds a nice cheesy flavor and boosts vitamin B12 content.
- To make the soup spicier, add a pinch of cayenne pepper or red chili flakes.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
