Go Back

Creamy Vegan Potato Soup

This comforting soup is made by simmering potatoes and aromatics until tender, then blending until silky smooth. The result is a velvety, hearty dish with a simple, rustic appearance that’s perfect for cozy nights. It highlights humble ingredients like potatoes, garlic, and vegetable broth, transformed into a nourishing bowl of warmth.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large potatoes Yukon Gold preferred for creaminess
  • 2 tablespoons olive oil for sautéing
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth low-sodium preferred
  • 0.5 cup plant-based milk unsweetened almond or soy milk
  • to taste salt and pepper adjust after blending

Equipment

  • Large pot
  • Immersion blender or regular blender
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Peel and chop the potatoes into 1-inch cubes, setting them aside.
  2. Heat the olive oil in a large pot over medium heat until it shimmers and begins to smell fragrant.
  3. Add the diced onion to the pot and sauté, stirring occasionally, until it becomes translucent and soft—about 5 minutes—filling the kitchen with a gentle aroma.
  4. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn—this releases a warm, pungent aroma.
  5. Add the chopped potatoes to the pot, stirring to coat them with the aromatics, then pour in the vegetable broth. Raise the heat to bring the mixture to a gentle boil.
  6. Reduce the heat to low and let the soup simmer uncovered for about 15-20 minutes, until the potatoes are fork-tender and breaking apart easily.
  7. Use an immersion blender directly in the pot, or carefully transfer the mixture in batches to a blender. Puree until smooth, with a velvety, creamy texture that looks inviting and thick.
  8. Return the pureed soup to the heat, stirring in the plant-based milk, and season with salt and pepper. Warm for another 2-3 minutes, adjusting the seasoning to taste—adding more salt or pepper as needed.
  9. Once the soup is hot and seasoned perfectly, turn off the heat and let it sit for a minute or two to settle and thicken slightly.
  10. Spoon the creamy soup into bowls, garnish with fresh herbs or a drizzle of olive oil if desired, and serve hot for a cozy, satisfying meal.

Notes

For an extra touch, top with chopped chives or a dash of smoked paprika. Leftovers can be refrigerated for up to 3 days and reheated gently on the stove, stirring often.