Creamy Vegan Potato Soup Recipe (2024)

Vegan potato soup that is as rich and flavorful as the dairy version! It uses 10 simple ingredients with a cashew base to nail that creamy texture.

Load it up with all your favorite toppings, this makes it easy to customize and keeps everyone happy!

Ingredients

I know it's hard to believe that such an incredibly comforting soup can be healthy, but it's true! When you use the right ingredients you can create the most perfect silky smooth, thick and creamy potato soup recipe without dairy. Then load it up with all sorts of yummy toppings for extra flavor and crunch.

Only healthy, plant based ingredients are used to make up this vegan potato soup. Here's what you need:

• Potatoes - yukon gold potatoes create an amazing creamy texture, but you can use other varieties as well such as red potatoes or russet potatoes.
• Onion - sweet onion or yellow onion are my preferred varieties, but other mild onions can be substituted if needed.
• Carrots - these add excellent flavor as well as nutrition to the soup. Make sure not to include too many while you're blending if you don't want the color to turn orange.
• Celery - another flavor, texture, and nutrient addition. I don't recommend skipping it.
• Vegetable broth - if you don't need this potato soup recipe vegan feel free to use chicken broth instead.
• Cashew powder - most vegan potato soup recipes use a non-dairy milk alternative such as almond milk, coconut milk, or oat milk, but I prefer the richness of cashew powder mixed into veggie broth. The flavor and creaminess is perfection!
• Lemon juice - freshly squeezed lemon juice is best, but the bottled kind can be used as well.
• Sea salt& Pepper - if the broth you use is super salty you may need to reduce the amount of salt added. Taste before adding it in.

Cashew Powder

Cashews are one of those secret ingredients that have the ability to make amazingly creamy dairy-free recipes. But when you're working with whole cashews you have to soak and blend, which takes time and effort, a hot commodity if you ask me.

Thankfully there is now a magical a shortcut! By usingPB2 Cashew Powder in place of cashews, you can make wonderful healthy and creamy dishes in a flash!

The time saving factor is enough for me, but it gets even better! Since the oil is pressed out of the cashews before blending into a fine powder, it has less fat and fewer calories without skimping on protein. And, because the only ingredient is cashews, it’s gluten-free, vegan, kosher, and free of preservatives!

This versatile powder can be used for so many things! It's great in smoothies, for baking, in sauces (like in this Creamy Butternut Squash Pasta!), and of course in soups. It's the perfect way to achieve a thick and creamy base without dairy.

How to Make Vegan Potato Soup

Another great thing about this potato soup? It's easy to make! Here are the steps to take:

1. Sauté the potatoes, onion, carrots and celery in a large pot.
2. Add the broth and bring to a boil, then cover, reduce to low, and simmer.
3. Remove 4 cups of the soup, blend with the cashew powder until smooth, and return to the pot.
4. Stir well.
5. Serve in a bowl with your favorite toppings!

Topping suggestions

We love adding extra flavor and texture to this soup by loading it with toppings. Here are some of our favorites:

• Chives
• Green onions
• Vegan sour cream
• Vegan cheese
• Vegan bacon - coconut bacon, mushroom bacon, tempeh bacon, or your favorite store-bought bacon you prefer
• Crushed potato chips

Tips and tricks

In order to make the best vegan potato soup, check out these helpful hints:

• The powdered cashew helps give this sauce a creamy yet lower fat and calorie option.
  • If you do not have it, you can use ½ – 1 cup raw cashews (soaked if you don’t have a high speed blender or powder them using a coffee grinder).
• Adjust the amount of cashew powder to get the creaminess you prefer.
• Mix in other veggies and flavors like bell peppers, spinach, mushrooms, or garlic.
• You can also up the protein by including chickpeas, green peas, nutritional yeast, or top with crushed nuts.
• When taking out the soup to blend, try not to get too many carrots because the soup will end up with an orange color.
• If you like a creamier soup, blend more or the mixture. If you want more potato chunks, don't blend as much.
• You can also use an immersion blender directly in the pot.

Meal Prep and Storage Tips

• You can prep ahead by cleaning and chopping the veggies.
• Leftovers will keep in an airtight container in the refrigerator for up to 3-5 days.
• You can also freeze vegan potato soup for up to 3 months.
  • Allow the soup to cool, then pour into a freezer-safe container.
  • Place parchment paper or plastic wrap directly on the top of the soup to prevent freezer-burn.
  • Seal and store.
• It is best to defrost in the fridge overnight before reheating.
• Reheat the soup quickly in the microwave, or on the stove over medium heat.

How do I make potato soup?

Sauté potatoes and veggies, then add in some broth and simmer. Once the potatoes are tender, blend up a portion of the soup to make it creamy. See the recipe below for more detailed instructions.

How do you thicken potato soup?

This recipe uses cashew powder along with blending the potatoes to make it nice and thick. All purpose flour, cornstarch, and potato flakes are other thickening agents you can try.

Why is my potato soup gummy?

If potatoes are mashed or blended for too long they can become gummy. Only blend long enough to smooth out the potatoes.

Creamy Vegan Potato Soup Recipe

Sophia DeSantis

Vegan potato soup that is as rich and flavorful as the dairy version! It uses 10 simple ingredients with a cashew base to nail that creamy texture.

Shop Ingredients on Jupiter

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 303kcalCarbohydrates: 61gProtein: 10gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 477mgPotassium: 1484mgFiber: 9gSugar: 8gVitamin A: 4374IUVitamin C: 61mgCalcium: 66mgIron: 3mg

Nutrition and metric information should be considered an estimate.

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