I believe my love of creamy potato soup developed in childhood. It’s deep-rooted comfort food for me. Even now, it doesn’t have to be cold outside. We eat the vegan potato soup recipe year-round.
We love this potato soup because it’s…
- Warm & comforting
- Hearty and filling
- Easy one-pot meal
- Perfect way to warm up on cold days
- Deliciously flavorful
Making homemade potato soup is so easy because it’s a one-pot meal. That means cleaning up the dishes is a breeze too!
Disclosure: This post contains Amazon and/or other affiliate links to my favorite products. If you purchase via my links, I may make a small percentage at no cost to you. Thank you!
Potato soup can even be made in a crockpot so that when you come in from a long day at work, dinner is already ready making the house smell fabulous.
Cooking potato soup in a crockpot
To make this in a crockpot, simply add all ingredients (except arrowroot or other thickener and remaining 1/2 cup of almond milk) to a large cooker and allow to cook on low for 3 hours.
Once potatoes are tender, turn cook setting to high and whisk together thickener.
Add thickener mixture to crockpot and mix thoroughly.
As the pot heat continues to increase, stir every 10 minutes until it gets to the consistency desired. Depending on your slow cooker, this might take 20 minutes or so.
Making vegan potato soup on the stovetop
In a large soup pot, add potatoes, onion, garlic water, and all spices, and bring to a boil. Cook approximately 20 minutes on medium-high, until potatoes are tender.
Add corn niblets, green peas, and 1-1/2 cups of almond milk. Reduce heat and allow to simmer another 10 minutes.
In a small bowl, mix arrowroot powder with the remaining 1/2 cup of almond milk and whisk until frothy. Add to a soup pot and stir.
Allow to simmer another 10 minutes, stirring frequently, as it thickens. Serve with cornbread.
RECIPE CARD BELOW
Tips for making this soup
- Make sure not to overcook the potatoes, because the soup will be less chunky. You want them tender but not mushy.
- If using cornstarch to thicken, be sure to mix it with a little cold plant milk or water before adding to the boiling soup. Otherwise, it will clump up.
- Arrowroot powder is a great thickener that tends not to clump.
- Remove from heat as soon as you get the desired thickness. If left on the heat it will continue to thicken, even if the stove is turned off.
Which potatoes to use in potato soup
Any variety of potato can be used to make this soup, but my favorite is red potatoes. There’s no need to peel them because a lot of the nutrients reside in the skins.
Other potatoes that might be used include Russet, Yukon, Fingerling, and many others.
Nutrition in Red Potatoes
Red potatoes provide you with essential vitamins, minerals and energy you need to fuel your busy day. They’re a root vegetable that makes a healthy addition to any well-balanced diet.
You’ll get the most nutritional benefits from red potatoes by eating their thin skin, along with the white flesh. Just be sure to wash the outer skin of the potato well before baking or boiling to remove all dirt.
If you eat the skin and flesh of the potato, you’ll get 153 calories, 3 grams of protein and less than 1 gram of fat, according the U.S. Department of Agriculture. This makes potatoes a good fit for low-fat diets. —LiveStrong
Along with potatoes, I like to add onion, garlic, corn, green peas, and even sometimes fresh spinach leaves. Most of the time, the corn and green peas I use are from frozen.
Are frozen vegetables healthy?
Using frozen vegetables in this potato soup makes it even easier. Though I always use fresh potatoes, I love to add frozen green peas and corn to my soup. They are every bit as healthy as fresh.
In some cases, frozen vegetables may be more nutritious than fresh ones that have been shipped over long distances. The latter is typically picked before ripening, which means that no matter how good the vegetables look, they’re likely to short-change you nutritionally.
For example, fresh spinach loses about half the folate it contains after eight days. Vitamin and mineral content is also likely to diminish if produce is exposed to too much heat and light en route to your supermarket.
This applies to fruit as well as vegetables. The quality of much of the fruit sold in retail stores in the U.S. is mediocre. Usually it is unripe, picked in a condition that is favorable to shippers and distributors but not to consumers.
Worse, the varieties of fruits selected for mass production are often those that merely look good rather than taste good. I keep bags of frozen, organically grown berries on hand year-round – thawed slightly, they make a fine dessert.
The advantage of frozen fruits and vegetables is that they usually are picked when they’re ripe, and then blanched in hot water to kill bacteria and stop enzyme activity that can spoil food. Then they’re flash frozen, which tends to preserve nutrients.
If you can afford it, buy frozen fruits and vegetables stamped USDA “U.S. Fancy,” the highest standard and the one most likely to deliver the most nutrients. As a rule, frozen fruits and vegetables are superior nutritionally to those that are canned because the canning process tends to result in nutrient loss.—Weil
Served with my Country Cornbread, a salad or baked butternut squash, it’s a perfect meal. So filling and fabulous!
Other great soup recipes
- 4 large, red-skinned potatoes, diced, with skins (other potatoes can be used as well)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups water
- 1 Tbsp. parsley flakes
- 1 Tbsp. garlic powder
- 1 tsp onion powder
- 1 Tbsp. basil flakes
- 1 tsp. sea salt
- 1 cup frozen, corn niblets
- 1 cup frozen, green peas
- 2 cups plant milk
- 4 Tbsp. arrowroot powder, for thickener - cornstarch can also be used as a thickener
- In a large soup pot, add potatoes, onion, garlic water, and all spices, and bring to a boil. Cook approximately 20 minutes on medium-high, until potatoes are tender.
- Add corn niblets, green peas, and 1-1/2 cups of plant milk. Reduce heat and allow to simmer another 10 minutes.
- In a small bowl, mix arrowroot powder with the remaining 1/2 cup of plant milk and whisk until frothy. Add to the soup pot and stir.
- Allow to simmer another 10 minutes, stirring frequently, as it thickens. Serve with cornbread.
- To make this in a crock pot, simply add all ingredients (except arrowroot or other thickener and remaining 1/2 cup of almond milk) to a large cooker and allow to cook on low for 3 hours. Once potatoes are tender, turn cook setting to high and follow step #3 to mix thickener. Add thickener mixture to crock pot and mix thoroughly. As the pot heat continues to increase, stir every 10 minutes until it gets to the consistency desired. Depending on your slow cooker, this might take 20 minutes or so.
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Thank you!
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 354 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Carbohydrates: 79g Fiber: 8g Sugar: 8g Protein: 9g
Did you like this recipe? Please consider RATING it and leaving a COMMENT below. And remember, SHARING IS CARING!