Vegan Potato Soup Wellplated Com

Vegetable soups like this one (and this Vegan Pumpkin Soup) are simple to make, healthy, and great leftover. Cooking a huge pot on the weekend to enjoy throughout the week sets you up for your best life. I don’t know about you, but my “best life” soup is thick and creamy, tastes decadent, and is healthy too. This vegan potato soup recipe check all of the boxes, no butter, cream, or cheese required. While I love my Crockpot Potato Soup and Instant Pot Potato Soup, I especially love that this recipe is simple enough to make on your stovetop. Start it when you get home from work, and you’ll be in tasty business in no time. (For a vegan soup in the slow cooker check out Crockpot Butternut Squash Soup or Crockpot Lentil Soup.)

A Creamy Soup without Dairy

This time of year, the dropping temps cry out for comforting soups (like this Instant Pot Tomato Soup). And when you are eating soup several days a week, it’s nice to have nutritious options (this Vegan Potato Leek Soup is another favorite). Skipping the dairy (like heavy cream and cheese) means you save on extra saturated fat and calories that would otherwise pile on to a nutritional bowl of vegetable goodness.

How to Make Vegan Potato Soup

The simple ingredients in this soup are impactful and make a big difference in its complexity. You’ll be astounded at the way small additions (like the soy sauce and lemon juice) give you phenomenal results. I also love how many vegetables are in this soup. It tastes like a better version of a classic baked potato. Plus, once the cauliflower and carrots are puréed, they disappear, and the vegetable skeptics are none the wiser.

The Ingredients

Potatoes. You can use russets or Yukon gold potatoes here. I tested this soup (and this Instant Pot Potato Soup) both ways, and we were equally happy with the results. Potatoes are a wonderful source of antioxidants, vitamin C, and potassium.

Cauliflower. This recipe uses half cauliflower + half potatoes but tastes just as creamy as if you used all potatoes because the cauliflower is so mild in flavor. Plus, cauliflower contains many of the vitamins and minerals you need (like being high in vitamins C, K, and B6) and it offers fiber and antioxidants.Carrots. They give the soup a beautiful orange color while also being packed with beta-carotene, biotin, and potassium. (If you love carrots, don’t miss this Roasted Carrot Soup).

Cashews. Not only do blended cashews make the soup thick and rich, but cashews are antioxidant powerhouses and full of plant proteins, copper, and magnesium, which are important for energy production and bone health. Plus, since the cashews are blended smoothly, this recipe even pleases those cynical about the sight of nuts.

Soy Sauce + Smoked Paprika + Lemon Juice. These unexpected, impactful additions are truly what makes the soup special and so DELISH!

The Directions

Storage Tips

To Store. Refrigerate potato soup in an airtight container for up to 5 days. To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. Soup may also be gently warmed in the microwave.

Recommended Tools to Make this Recipe

Blender. It is better to make this vegan potato soup with a high-powered blender like a Vitamix (this one is ideal); if your blender isn’t as powerful, you may need to blend the cashews for longer. (This more economical blender is also great.)Dutch Oven. The perfect vessel for making soups on the stovetop. Ladle. My favorite tool for transferring soups to bowls and storage containers.

Easy vegan potato soup is the rich and creamy hero we all need to feel cozy this winter season (along with this Vegetarian Chili!).