This creamy Vegan Potato Soup hasn’t got a drop of cream, and you don’t have to be vegan to love it! Simple, delicious and dairy-free.
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Why You’ll Love This Recipe
Who doesn’t love a big bowl of soup? Especially if it’s homemade doesn’t take all day. This is one of my favorite no-dairy recipes for it’s fantastic flavor and very easy prep.
Here’s a few good reasons to give it a try:
- Don’t let the fact that it’s vegan scare you – this soup is rich, thick, creamy and deeply satisfying without a lick of cream or butter.
- It’s easy! Chop, boil, blend. Done!
- It’s a lunch date with your future self! This soup is a terrific meal prep item, make it on Sunday, eat it for lunch Monday (and Tuesday).
Ingredients You’ll Need
For the full recipe and list of ingredients and instructions, please scroll down to the recipe card below.
- Potatoes: Red potatoes or Yukon Gold potatoes work best in this recipe.
- Onion: Just a regular old yellow onion, chopped.
- Vegetable Broth: Vegetable broth for great flavor. Vegetable stock is fine too.
- Garlic: Whole, minced.
- Olive Oil: Use half vegan butter if you’d like.
- Miso Paste: A favorite ingredient in my kitchen, for deep flavor.
- Turnip: This root vegetable makes this soup special.
- Celery: Just three stalks.
- Bay Leaf: For another layer of flavor.
- Apple Cider Vinegar: Just a teaspoon adds incredible brightness and enhances the whole soup. Use lemon juice instead if preferred.
- Kosher Salt and Black Pepper: Must-have soup seasonings.
Step-By Step Instructions
- Start by peeling and chopping the potatoes into half-inch pieces.
- In a large pot, add some vegan butter or olive oil (or both) and the onion, celery and the parsnip plus a good pinch of salt, cook til soft, about 8-10 minutes over medium heat.
- Add the potatoes chunks into the soup pot with the broth. Let it cook till soft, about 25 minutes over medium-high heat.
- Puree in batches using a blender. Or use an immersion blender and serve!
Tips and Possible Variations
- Use all olive oil and skip the vegan butter if preferred.
- Mellow White Miso paste is usually in the refrigerated section near the produce at grocery stores. It’s as fantastic flavor booster in soups, stews and chili, and keeps well in the refrigerator for a long time.
- This is one of those flexible potato soup recipes, so try Yukon gold potatoes instead of red potatoes if you’d like.
- Garnish with plain yogurt if you’d like, and see FAQ’s and tips below for more ideas.
Serving Ideas
- This is a great starter dish to serve in small cups with toasted bread before a big meal.
- This soup has incredible flavor, and is really satisfying. It’s easy to meal prep it into individual portions to heat up later, and fantastic paired with a crispy, fresh salad like this delicious one or this simple, hearty one, or this very tasty and easy one.
- This Roasted Pear Salad would also be excellent with the soup, as would these delicious Goat Cheese Toasts with Cranberry.
- Try this incredibly good Butternut Squash Crostini too.
- Add a touch of non-dairy milk or cream to make the soup even more luxurious. Just a quarter to a half cup.
- Make a nice dessert! Why not? Here’s some good ideas. Also, these soft apple butter cookies are truly amazing.
Frequently Asked Questions
Can you make this soup in advance?
Yes, and it’s a great meal-prep item too. Portion the soup into jars to reheat during the week.
Can you garnish the soup with other things?
Sure! Try croutons (homemade or store bought), swirl some vegan sour cream or cashew cream or light coconut milk and vegan cheese over the top. Use a flavored olive oil, like lemon or garlic. Sprinkle toasted almonds or sliced green onions over the top, or a sprinkle of nutritional yeast. Try pieces of tempeh bacon too.
How to store the soup?
In an airtight container or glass jars with a lid are both good options.
More Recipes to Try
- Non Dairy Hot Chocolate Recipe: Rich and unbelievably delicious, the best!
- Creamy Chicken Enchilada Soup Slow Cooker: A hands-off beauty of a soup.
- Broccoli Salad Recipe without Bacon: A favorite for potlucks.
- Dairy Free Pumpkin Soup: A delicious, seasonal favorite.
- Baked Potatoes and Broccoli: Cheesy and so delicious, the perfect side dish.
- Cherry Tomato Soup Recipe: A really tasty, easy soup.
- Chicken Sausage Tortellini Soup: A fantastic, hearty soup.
- Parmesan Potatoes with Roasted Broccolini: A very flavorful, popular side dish.
If you’ve tried this Vegan Potato Soup, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Vegan Potato Soup
This delicious & easy Vegan Potato Soup is easy to make in blender!
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Servings: 9 cups
Calories: 173kcal
Ingredients
- 2 tablespoons Olive Oil
- 2 tablespoons Vegan Butter
- 1 large Onion, chopped
- 3 Celery ribs, ends trimmed and chopped
- 1 Parsnip, peeled and chopped
- 4 cloves Garlic, peeled and minced
- 2½ Pounds Potatoes, gold or red, peeled and cut into ½ inch piece
- 6 cups Vegetable broth
- 2 tablespoons Mellow Miso paste
- 1 teaspoon kosher Salt
- ½ teaspoon freshly ground Pepper
- ¼ teaspoon Red Pepper Flakes
- 1 cup Water
- 1 Bay Leaf
- 1 teaspoon Apple Cider Vinegar
- 2 tablespoons Italian Parsley, minced for garnish
- Olive oil for serving
Instructions
- In a dutch oven, add the olive oil and vegan butter, then add the onion, celery and parsnip and a good pinch of salt, and cook on medium-high heat until soft, about 8-10 minutes, stirring occasionally. Add the garlic and cook for one more minute.
- Add the chopped potatoes to the pot, and four cups (4) of the vegetable broth (reserve the other 2 cups for pureeing). Add the miso paste, the salt, pepper and red pepper flakes and water to the pot. Stir and bring the mixture to a boil over medium heat for 25-30 minutes, until the potatoes are tender. Turn the burner off, stir in the apple cider vinegar, and let the mixture cool for ten (10) minutes. Remove bay leaf.
- Scoop out half the mixture and transfer it to an electric blender (mixer), adding half of the reserved vegetable broth as needed to get the right consistency. transfer pureed soup to another bowl or pot, and puree the second batch the same way, adding the additional cup of vegetable broth (or more, if preferred) to make the consistency of soup you like.
- Taste the soup for seasonings, and add more fresh ground pepper and salt if needed.
- Serve garnished with chopped fresh parsley and a drizzle of olive oil.
Notes
- Use all olive oil instead of half as vegan butter if preferred.
- Miso paste is usually in the refrigerated section near the produce in the grocery store. Use it as a fantastic flavor booster is soups, stews, chili. Keeps well in the refrigerator.
Nutrition
Calories: 173kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1085mg | Potassium: 719mg | Fiber: 4g | Sugar: 5g | Vitamin A: 618IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 1mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
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