Vegan Creamy Potato Soup
Indulge in the ultimate comfort food with this Vegan Creamy Potato Soup, a wholesome and satisfying bowl of plant-based goodness. Made with tender Russet potatoes, sautéed vegetables, and seasoned vegetable broth, this dairy-free soup achieves its rich, velvety texture with the help of unsweetened almond milk and a quick blend. Nutritional yeast adds a subtle cheesy depth, while fresh lemon juice brightens the flavors. Perfect for chilly days, this quick and easy soup recipe comes together in just 45 minutes, making it an ideal weeknight dinner option. Garnish with fresh parsley or green onions for a vibrant finishing touch, and enjoy a hearty, nourishing meal that's as comforting as it is flavorful. Whether you're a seasoned vegan or simply looking for a healthy, creamy potato soup recipe, this dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 unit large yellow onion
- 3 unit garlic cloves
- 2 unit celery stalks
- 2 unit large carrots
- 4 cups Russet potatoes
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 unit bay leaf
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons chopped green onions (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion, mince the garlic, chop the celery and carrots, and add them to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Peel and dice the potatoes, then add them to the pot along with the vegetable broth and bay leaf.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes or until the potatoes are tender.
Remove and discard the bay leaf. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend before returning to the pot.
Stir in the unsweetened almond milk, nutritional yeast, lemon juice, salt, and black pepper. Adjust seasoning to taste, and heat through on low for an additional 5 minutes.
If using, stir in the chopped fresh parsley and green onions just before serving.
Serve hot and enjoy the rich, creamy flavors of the vegan potato soup.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4637 mg | 202% | |
| Total Carbohydrate | 307.0 g | 112% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 41.0 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 914 mg | 70% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 8008 mg | 170% | |
*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.
