Creamy Vegan Potato Soup
Indulge in the ultimate comfort food with this irresistibly creamy vegan potato soup! Packed with wholesome ingredients like hearty russet potatoes, vibrant carrots, and aromatic celery, this dairy-free soup is made luxuriously smooth with full-fat coconut milk and a hint of nutritional yeast for a cheesy, savory depth. In just 40 minutes, this one-pot recipe transforms simple pantry staples into a richly satisfying meal, perfect for cozy evenings or meal prepping for the week. Garnished with fresh parsley, this gluten-free and plant-based dish is as visually stunning as it is nourishing. Whether you're craving a quick weeknight dinner or a warming bowl of comfort, this creamy vegan potato soup will leave you craving more!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 2 medium (diced) Carrots
- 2 diced Celery stalks
- 6 medium (peeled and diced) Russet potatoes
- 5 cups Vegetable broth
- 1 cup Full-fat coconut milk
- 3 tablespoons Nutritional yeast
- 1 teaspoon Dried thyme
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons (adjust to taste) Ground black pepper
- 2 tablespoons (chopped, optional garnishing) Fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and sauté for an additional minute, until fragrant.
Add the diced carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
Add the peeled and diced potatoes, vegetable broth, dried thyme, salt, and black pepper to the pot. Stir well and increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, until the potatoes are very tender.
Turn off the heat and use an immersion blender to carefully blend the soup until it's creamy and smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth before returning it to the pot.
Stir in the full-fat coconut milk and nutritional yeast, and reheat the soup on low heat for 2-3 minutes if needed.
Taste the soup and adjust the salt and pepper as desired.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 7.5 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
