Classic Vegan Potato Soup Recipes

VEGAN POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
• Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
• Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

CLASSIC VEGAN POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat.
• Add the onion, celery, and carrot. Sweat the veggies until softened, about 10 minutes, stirring frequently.
• Add the garlic to the pot and cook it for about 1 minute, until very fragrant.
• Begin sprinkling the flour into the pot, a bit at a time, stirring between additions so the flour coats the veggies. Cook the veggies and flour for about a minute, stirring frequently.
• Begin adding broth to the pot, a bit at a time, whisking each addition in to eliminate any lumps formed by the flour.
• Once all the broth has been added, stir in the milk, potatoes, bay leaf and thyme.
• Raise the heat and bring the liquid to a boil.
• Lower the heat and allow the soup to simmer, stirring occasionally, until the base thickens a bit and the potatoes are tender, about 25 to 30 minutes.
• Remove the pot from heat. Remove and discard the bay leaves. Stir in the vinegar and season the soup with salt and pepper to taste.
• Ladle into bowls and serve.

EASY VEGAN POTATO SOUP

Steps:

• Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.