Potato Soup Vegan
This vegan potato soup is so good because it combines creamy, tender potatoes with flavorful herbs and spices, creating a comforting and hearty dish. Perfect for any season, this nutritious soup is both satisfying and easy to make, making it a favorite for vegans and non-vegans alike.
Servings: 6 servings
Calories: 354kcal
Ingredients
- 4 large potatoes, diced, with skins Russet, red skin, Yukon, etc.
- 1 onion diced
- 2 cloves garlic minced
- 4 cups water
- 3 tablespoons nutritional yeast flakes
- 1 tablespoon parsley flakes
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon basil flakes
- 1 teaspoon sea salt
- 1 cup frozen corn niblets
- 1 cup frozen green peas
- 2 cups plant milk
- 3-4 tablespoons cornstarch or arrowroot powder
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.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
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- Potatoes- Any variety of potatoes can be used to make this soup, but my favorite is Russets, Yukons, and red potatoes. There's no need to peel them because a lot of the nutrients reside in the skins.
- Don't overcook- Make sure not to overcook the potatoes, because the soup will be less chunky. You want them tender but not mushy.
- Seasoning- Add my new vegetable bouillon powder to create more delicious flavor.
- Thickening- If using cornstarch to thicken, be sure to mix it with a little cold plant milk or water before adding it to the boiling soup. Otherwise, it will clump up. Arrowroot powder is a great thickener that tends not to clump.
- Serving suggestions- Serve with my Country Cornbread, a salad, or baked butternut squash as a side dish.
- Crockpot Instructions-To make this soup in your crockpot, I suggest cooking it on high for 4 hours or low for 8 hours. Approximately 30 minutes before the soup is finished, add the cornstarch slurry in step #4 to the crockpot. It will thicken into a creamy broth as it finishes cooking.
Nutrition
Calories: 354kcal | Carbohydrates: 79g | Protein: 9g | Fat: 1g | Polyunsaturated Fat: 1g | Fiber: 8g | Sugar: 8g