Vegan Potato Soup Recipe: Tips for Making the Vegan Soup
Written by MasterClass
Last updated: Jan 28, 2022 • 2 min read
This satisfying vegan potato soup is ultra-creamy despite being dairy-free. Veggies like leeks and celery give the broth a slow-cooked flavor, and puréeing just a portion of the soup adds body without any cream or butter.
Learn From the Best
What Is Vegan Potato Soup?
Vegan potato soup is a one-pot meal made with potatoes, leeks, celery, garlic, and vegetable stock. The creamy comfort food has a slightly cheesy flavor thanks to nutritional yeast, an inactive dry yeast that boosts the flavor of many vegan foods.
Thanks to its star ingredient, vegan potato soup is a rich source of vitamin A, potassium, calcium, and magnesium.
3 Tips for Making Vegan Potato Soup
Many recipes suggest using unsweetened oat milk, coconut milk, or almond milk to thicken plant-based soups and stews, but you can also purée a portion of the soup to add creaminess. Puréeing activates the natural starches in the potatoes, thickening the soup and adding body. Since it doesn’t use a roux or all-purpose flour as a thickener, it’s also naturally gluten-free. Here’s how to make a creamy vegan potato soup with simple ingredients you might already have at home:
- 1. Use a mix of potatoes. Potatoes have a varying range of textures and starch content. Russet potatoes are starchy potatoes; they break down as they cook and are perfect for mashing. Yukon Gold and red potatoes are waxy potatoes, which keep their shape during cooking. Using both types of potatoes ensures you’ll have very soft potatoes that purée easily, along with nice chunks of diced potatoes for texture.
- 2. Use an immersion blender. Using an immersion or stick blender allows you to purée just a portion of the soup, rather than transferring the hot soup in batches to the blender or making extra dishes to wash. You can also use a potato masher if you don’t have an immersion blender.
- 3. Garnish with crunchy elements. Along with fresh chives or green onions, ingredients like crumbled tempeh, crispy vegan bacon, or croutons add texture and balance the creamy texture of this simple recipe. Learn how to make homemade croutons.
Creamy Vegan Potato Soup Recipe
makes
prep time
10 mintotal time
45 mincook time
35 minIngredients
- 1
Heat the oil in a large pot over medium heat.
- 2
Add the leek and onion and sauté until softened and translucent, about 5 minutes.
- 3
Stir in the garlic and celery and cook for 5 minutes more.
- 4
Season with salt, pepper, and paprika, and cook for another minute.
- 5
Add the potatoes, broth, and bay leaf and bring the soup to a boil, then reduce the heat and simmer until the potatoes are fork-tender, and the russets break down easily when pressed against the side of the pot, about 20–25 minutes. Remove the soup from the heat.
- 6
Using an immersion blender, purée just a portion of the soup by blending for about 10 seconds, then stir the soup well. For a creamier consistency, blend for a few more seconds and stir the soup again.
- 7
Stir in the nutritional yeast, taste, and adjust the seasoning as needed with additional salt, pepper, and nutritional yeast.
- 8
Add the parsley and stir to combine.
- 9
Transfer the soup to serving bowls and garnish with chives and tempeh bacon, if using. Serve hot.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more.