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
- Chunky
- Creamy
- 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!
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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
My preferred method for making this soup is on the stovetop in a large stockpot, but it can also be made in a slow cooker.
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 2-3 hours depending on the size of your potato chunks.
Once potatoes are tender, turn cook setting to high. While the pot is heating up more, whisk together thickener in a separate bowl.
Add the 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
UPDATE: I now have a delicious Homemade Vegetable Bouillon Powder that is a wonderful addition to soups, beans, and so much more!
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.
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
Potato Soup Vegan
I believe my love of creamy potato soup developed in childhood. It's a deep-rooted comfort food for me. Even now, it doesn't have to be cold outside. We eat it year round.
Ingredients
- 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
- 3 Tbsp Nutritional yeast flakes
- 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
Instructions
- Wash and dice potatoes and onions.
- 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.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 6Amount Per Serving: Calories: 354Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgCarbohydrates: 79gFiber: 8gSugar: 8gProtein: 9g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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