Meet the unlikely hero that is saving my dinner strategy: Vegan Potato Soup. A rich, creamy soup made with potatoes, a secret cauliflower sneak, and some game-changing extras that put it into the running with the best baked potato soup I’ve ever eaten, this easy soup is exceptionally comforting, nutritious, and it worked the miracle of miracles in our house…
It turned my husband into a soup lover!
I’ve long bemoaned Ben’s stubborn disregard of soup as a legitimate main dish.
Vegetable soups are so simple to make, healthy, and great leftover, that being able to cook a huge pot on the weekend that we can both enjoy throughout the week for easy lunches felt like a dream.
The problem: Ben wouldn’t eat it. He was convinced that soup wouldn’t be filling enough, so he opted for something else (usually a frozen pizza because, helloooooo, I already cooked soup for dinner, not my fault!).
Thankfully, this vegan potato soup came along and, whether willingly or for fear of my wrath, he finally tried it and has been converted to the soup-loving good side!
Ben couldn’t believe a soup this thick and decadent tasting could be dairy-free and so healthy too, thanks to hidden vegetables (more on these below).
This vegan soup recipe is simple to make on your stovetop. Start it when you get home from work, and you’ll be in tasty business in no time.
A Creamy Soup without Dairy
This time of year, the dropping temps cry out for rich and creamy soups. And when you are eating soup several days a week, it’s nice to have healthy options.
So you better believe I tested ways to make this recipe extra thick and satisfying without relying on the heavy cream that lowers the nutritional value!
Tips to Thicken Soup without Dairy
- Use raw cashews in lieu of cream. Just like in my vegan Potato Leek Soup, blended raw cashews are silky in texture, add body to a soup, and make it satisfying. You can’t taste them!
- Don’t use too much liquid. You can always add more vegetable broth to slowly reach the level of thickness you desire. But once you add too much, it’s nearly impossible to take it away.
- Generous amounts of vegetables. Don’t hold back on the potatoes and cauliflower. The more solid vegetables you start with, the thicker your purée will be.
How to Make Vegan Potato Soup
The simple ingredients in this soup are impactful and make a big difference in its complexity. You’ll be astounded at the way small additions (like the soy sauce and lemon juice) give you phenomenal results.
I also love how many vegetables are in this soup. It tastes like a better version of a classic baked potato, yet you won’t have to worry about those whose eyes are sirens-blaring alarm systems for the presence of a vegetable.
Once the cauliflower and carrots are puréed, they disappear, and the vegetable skeptics are none the wiser.
This vegan potato soup even pleases those cynical about the sight of nuts since the cashews are blended as well!
- Potatoes. You can use russets or Yukon golds here. I tested the soup both ways and we were equally happy with the results. Potatoes are a wonderful source of antioxidants, vitamin c, and potassium.
- Cauliflower. This recipe uses half cauliflower + half potatoes but tastes just as creamy as if you used all potatoes because the cauliflower is so mild in flavor. Plus, cauliflower contains many of the vitamins and minerals you need (like being high in vitamins C, K, and B6) and is loaded with fiber and antioxidants.
- Carrots. They give the soup a beautiful orange color while also being packed with beta carotene, biotin, and potassium.
- Cashews. Not only do blended cashews make the soup thick and rich, but cashews are antioxidant powerhouses and full of plant proteins, copper, and magnesium, which are important for energy production and bone health.
- Soy Sauce + Smoked Paprika + Lemon Juice. These unexpected, impactful additions are truly what makes the soup special and so DELISH!
- Soak the cashews in water (this makes them easier to blend).
- Sauté the onion, carrots, and celery.
- Stir in the garlic, potatoes, and cauliflower. Cook until the potatoes are soft.
- Pour in the broth, soy sauce, and spices. Let simmer for 15 to 20 minutes.
- Drain the cashews, and add them to a blender. Pour in part of the soup (fill the blender about halfway), and blend until smooth. Return the blended soup back to the pot.
- Repeat with the remaining soup ingredients. Once all of the soup is back in the pot, add the nutritional yeast and lemon juice. Serve with your desired toppings and ENJOY!
Pair this vegan potato soup with a Chardonnay, Sauvignon Blanc, or dry Riesling. For a red wine option, try a Pinot Noir or Malbec.
- To Store. Refrigerate potato soup in an airtight storage container for up to 5 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
- Potato soups can become grainy once frozen and thawed, so I don’t recommend freezing this soup (or if you do, be aware of the texture change).
- If you need to freeze it, store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
Meal Plan Tip
- Peel and chop the potatoes up to 1 day in advance, and store them in a bowl of cold water in the refrigerator.
- Chop all other vegetables up to 1 day in advance, and store them in separate airtight storage containers in the refrigerator.
Recommended Tools to Make this Recipe
- Blender. It is better to make this vegan potato soup with a high-powered blender like a Vitamix (this one is ideal); if your blender isn’t as powerful, you may need to blend the cashews for longer. (This more economical blender is also great.)
- Dutch Oven. The perfect vessel for making soups on the stovetop.
- Ladle. My favorite tool for transferring soups to bowls and storage containers.
Vegan Potato Soup
- ½ cup raw cashews
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 3 medium carrots peeled and diced
- 3 celery stalks diced
- 3 cloves minced garlic about 1 tablespoon
- 1 ½ pounds russet potatoes about 3 medium or 2 large, peeled and cut into ¾-inch dice
- 1 medium head cauliflower cut into florets
- 4 cups low sodium vegetable broth
- 2 tablespoons low sodium soy sauce
- 2 teaspoons smoked paprika
- ¾ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper plus additional to taste
- ¼ cup nutritional yeast optional; will give the soup a “cheesy” note
- 1 tablespoon freshly squeezed lemon juice
- For topping: chopped green onions or chives tempeh bacon, croutons
- Place the cashews in a medium bowl and cover with room temperature water. Let sit while you prepare the rest of the soup.
- In a Dutch oven or large soup pot, heat the olive oil over medium. Add the onion, carrots, celery. Cook for 3 minutes.
- Stir in the garlic. Then, stir in the potatoes and cauliflower. Saute until the potato softens slightly, about 8 minutes.
- Add the broth, soy sauce, paprika, salt, and pepper. Bring to a steady simmer.
- Let the soup simmer until the potatoes and cauliflower are tender, about 15 to 20 minutes.
- Drain the cashews and place in a high-powered blender or a food processor fitted with a steel blade. Ladle in several scoops of the soup (be careful to only fill the blender about halfway, however, as hot soup can splatter). Puree until smooth, then transfer back to the soup pot.
- Puree the rest of the soup, either by transferring it to a blender in batches or with an immersion blender. Return all of the soup to the pot, then stir in the nutritional yeast and lemon juice.
- Taste the soup and adjust the salt and pepper as desired. The amount of salt you need will vary based on the broth you use. Serve hot, topped with chopped green onions, tempeh bacon, and/or croutons as desired.
- TO STORE: Refrigerate potato soup in an airtight storage container for up to 5 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
- Potato soups can become grainy once frozen and thawed, so I don’t recommend freezing this soup.
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