Vegan Potato Soup – Simple Vegan Blog

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Vegan potato soup, a healthier alternative to the classic recipe. It’s so creamy, comforting, and satisfying. To make it you only need 10 ingredients!

Photo of a bowl of vegan potato soup with tempeh bacon as a topping

Vegan potato soup, an absolutely comforting and delicious dish. It’s creamy and super flavorful, easy to make, and very convenient to warm up your body during the cold winter days.

Although classic potato soup is not vegan, it’s pretty easy to make a plant-based version of this recipe. It actually turns out lighter but equally good, and it’s also healthier than the original one.

Besides, you can customize it with your favorite toppings. I usually add some chopped chives and tempeh bacon on top, but feel free to incorporate any ingredients you want to!

Vegan potato soup, tasty, satisfying, and very easy to prepare. To make it you need 10 simple and affordable ingredients you can find at any supermarket!

How to make vegan potato soup – Step by step

Step-by-step photos of how to make vegan potato soup
  • Heat the oil in a large pot (photo 1) and cook the onion over medium-high heat until golden brown (photo 2)
  • Add the flour (photo 3) and whisk well for about 1 to 2 minutes until it’s cooked (photo 3) and fully incorporated.
  • Slowly add in the stock while whisking (photo 4).
  • Then add the plant milk, salt, and pepper (photo 5) and stir until well combined.
  • Add the potatoes (photo 6) and bring the soup to a boil.
Photos of the last 4 steps of how to make vegan potato soup
  • Then cover it and simmer for about 15 minutes (photo 7).
  • Remove from the heat, add the nutritional yeast and the lemon juice (photo 8) and stir until well combined (photo 9).
  • You can use an immersion blender and do 3-4 quick pulses or a potato masher to get a thicker and creamier soup (photo 10). This step is optional.
  • Serve immediately.

Pro tips

  • Yukon Gold potatoes are great for this recipe.
  • If you want to reduce the amount of sodium in this potato soup, use water or low-sodium vegetable stock instead, omit the salt or just add less of it.
  • If you can’t find nutritional yeast, feel free to use brewer’s yeast or a little bit of beer instead. You could also omit this ingredient, but it gives the soup a delicious cheesy flavor.
  • Feel free to use any kind of unsweetened plant milk, although soy milk is my favorite one for this recipe.
Photo of a bowl of vegan potato soup taken from the above

Is potato soup vegan?

The classic potato soup is not vegan, as it’s usually made with butter, cow’s milk, bacon, cheese, and sour cream. However, for this recipe, I used tempeh bacon instead of regular bacon, extra virgin olive oil instead of butter, and soy milk.

I also replaced the cheese with nutritional yeast and added some lemon juice instead of sour cream, although you could also make it with vegan sour cream.

How long will this vegan potato soup keep?

If you have any leftovers, make sure to keep them in an airtight container in the fridge for 3-4 days.

How to serve vegan potato soup

This recipe is already quite filling and actually contains some protein if you add toppings like tempeh bacon. However, it goes really well with foods like seitan or tempeh. It’s the perfect dinner or lunch!

Looking for more vegan soup recipes?

Close-up shot of a bowl of vegan potato soup

Did you make this vegan potato soup recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a bowl of vegan potato soup

Vegan Potato Soup



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    25 mins


  • Total:

    35 mins

  • 4 1x

  • Soup, Main Dish

  • American

  • Vegan


Servings 4 1x


Scale


Tap or hover over number to scale servings

Vegan potato soup, a healthier alternative to the classic recipe. It’s so creamy, comforting, and satisfying. To make it you only need 10 ingredients!

Ingredients

  • 2 tbsp extra virgin olive oil 
  • 1/2 onion, chopped
  • 2 tbsp flour, gluten-free if needed
  • 1 and 1/2 cups vegetable stock or water (375 ml)
  • 1 and 1/2 cups unsweetened plant milk of your choice (375 ml), I used soy milk
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 pound potatoes (450 g), peeled and cubed, see notes
  • 1/4 cup nutritional yeast (4 tbsp)
  • 1 tbsp lemon juice (optional)

Instructions

  1. Heat the oil in a large pot and cook the onion over medium-high heat until golden brown, stirring occasionally. 
  2. Add the flour and whisk well for about 1 to 2 minutes until it’s cooked and fully incorporated.
  3. Slowly add in the stock while whisking.
  4. Then add the plant milk, salt, and pepper and stir until well combined. Add more or less liquid (vegetable stock/water and milk), depending on how thick you want your soup to be.
  5. Add the potatoes and bring the soup to a boil.
  6. Then cover it and simmer for about 15 minutes or until the potatoes are soft.
  7. Remove from the heat, add the nutritional yeast and the lemon juice and stir until well combined.
  8. You can use an immersion blender and do 3-4 quick pulses or a potato masher to get a thicker and creamier soup. This step is optional.
  9. Serve immediately with toppings like tempeh bacon and chopped chives, or eat it with some seitan or tempeh.
  10. Keep the leftovers in an airtight container in the fridge for 3-4 days.

Notes

  • Yukon Gold potatoes are great for this recipe.
  • If you want to reduce the amount of sodium in this potato soup, use water or low-sodium vegetable stock instead, omit the salt or just add less of it.
  • If you can’t find nutritional yeast, feel free to use brewer’s yeast or a little bit of beer instead. You could also omit this ingredient, but it gives the soup a delicious cheesy flavor.
  • Feel free to use any kind of unsweetened plant milk, although soy milk is my favorite one for this recipe.
  • Nutritional info has been calculated without the toppings.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 264
  • Sugar: 3.6 g
  • Sodium: 517 mg
  • Fat: 10.1 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 32.6 g
  • Fiber: 8.9 g
  • Protein: 14.5 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in April of 2019, but was republished with new photos, step by step instructions, and tips in September of 2020.



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