Vegan Potato Soup

Delicious vegan potato soup made without any cream or dairy! This is truly a hug-in-a-bowl filled with flavor, chunky potatoes and a thick, creamy broth.

Recipe yields 4 servings (1 ¼ cup each)

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: vegan

Keyword: vegan potato soup

Servings:

Calories: 228kcal

Author: Katia

Ingredients

1 ½ tablespoons extra virgin olive oil or olive oil
1 onion, diced
2-3 garlic cloves, minced
½ teaspoon paprika
½ teaspoon Italian herb seasoning
1 ½ lb (675 grams) potatoes, diced
2 ¼ cup (540 ml) low sodium vegetable broth
1 cup (240 ml) unsweetened plant-based milk (I use almond milk)
¼ cup (30 grams) all-purpose flour
½ tablespoon low-sodium soy sauce
½ teaspoon fine salt, or to taste
⅛ teaspoon freshly ground pepper
3 tablespoons fresh parsley, chopped

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft. Add the garlic, herbs, paprika and cook for an extra minute until the onion is coated and smells good.
Add the cubed potatoes and broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 15-20 minutes or until the potatoes are fork tender. Stir occasionally.
Meanwhile, whisk together milk and flour in a separate jug or place the ingredients in a glass jug with lid and shake well. You want a smooth and lump-free mixture.
Once the potatoes are tender, pour the slurry into the soup, and while stirring wait for the liquid to come back up to a simmer and starts to thicken (it takes about 1-2 minutes) until it reaches the desired consistency.
Turn the heat off, stir in the soy sauce and the chopped parsley, toss to combine. Taste and adjust the seasoning to your liking.
Serve immediately while it's still hot. Enjoy with crusty bread or croutons and add a drizzle of extra virgin olive oil if you desire. You're welcome to top it with vegan bacon bits if you're feeling fancy, that would be delicious.

Notes

Storage tips: this soup keeps well in the fridge for about 3 days in an airtight container. However, since it contains flour, it gets quite thick when refrigerated, but you can add a splash of water or milk to thin it out when it's time to reheat it. It freezes well too.

Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition