Go Back
+ servings
a square photo of two cups of soup.
Print Recipe
5 from 1 vote

Vegan Creamy Potato Soup Recipe

This easy Vegan Creamy Potato Soup Recipe is easy, comforting, delicious!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 9 cups
Calories: 173kcal
Author: Paige
Cost: $10-$15.00

Equipment

  • 1 Electric Blender, hand-held immersion blender or food processor.
  • 1 Large soup pot (dutch oven)
  • measuring cups and spoons
  • chef's knife

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
  • Pounds Potatoes, gold or red, peeled and cut into ½ inch piece
  • 6 cups Vegetable broth
  • 2 tablespoons Mellow Miso paste Also called white 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 chopped 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 or food processor, adding half of the reserved vegetable broth as needed to get the right consistency. If using a hand-held immersion blender, you can process it directly in the pot, but wait for ten minutes for the mixture to cool before doing so.
    Transfer the 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 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.

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