Creamy Vegan Potato Soup Recipe
Creamy vegan potato soup is a simple homemade soup that's packed with savory flavor, budget-friendly, and ready in 30 minutes. It's a healthy soup recipe that's naturally gluten free, vegan, and loaded with fiber. No need to peel your potatoes, and you can choose your own texture and consistency.
Servings: 4 servings
Calories: 441kcal
Equipment
- large pot or Dutch oven
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 4 garlic cloves, minced
- 2 bay leaves
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds Yukon gold potatoes, diced ½-inch
- 2 cups vegetable broth
- 14 ounces coconut milk
- 1 teaspoon white wine vinegar
- ¼ cup scallions, chopped (optional garnish)
- ¼ cup fresh parsley, chopped (optional garnish)
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook for 3-4 minutes. Add garlic, bay leaves, salt, and pepper, and cook for another minute.
- Stir in diced potatoes, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are fork-tender.
- Remove bay leaves. Take soup off of the heat and stir in white wine vinegar. Depending on your desired texture and consistency, you can either use a potato masher or a food processor to create a creamy texture. (I used a potato masher and mashed about half of the soup for a thicker consistency.)
- Serve hot and garnish with scallions, parsley, or your preferred garnish. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
- How to freeze: Pour into single serving freezer-safe bags and freeze for up to 3 months. To thaw, place in the refrigerator overnight.
- Make ahead: Prepare up to 24 hours ahead of time and keep chilled until ready to serve.
- Remove bay leaves. Don't forget to remove them before blending or mashing your soup.
- Choose consistency. Depending on your desired thickness, use a potato masher or a food processor to create a creamy texture.
Nutrition
Calories: 441kcal | Carbohydrates: 49g | Protein: 7g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 946mg | Potassium: 1281mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2812IU | Vitamin C: 50mg | Calcium: 64mg | Iron: 5mg