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Plant-based Potato Soup
Our vegan potato soup recipe creates that warm, comfort-food feeling. However, unlike the rich, high-calorie version, our soup provides that happy feeling in a healthy way.
Potato Soup, a health food?
Yes, our vegan potato soup recipe truly is!
First, consider the main ingredient, the potato. While they come in different varieties and boast varying nutrition benefits,
Some, like the Red potato and the Yukon Gold, boost your vitamins and minerals without adding as much starch as others, such as the Russet potato. Of course, the Russet has its fans and the starch helps develop a thicker product. For a detailed explanation of the variations, read this article.
For our soup recipe, we recommend using either Red, Yukon, or a mixture. If you have Russets on hand, replace about 1/4 of the total measurement with Russets to thicken your soup even more. Of course, if you have Russets and nothing else, they definitely create a delicious vegan potato soup!
Butter and Milk Equivalents
Use your favorites for these. We enjoy our Best Vegan Butter Recipe. Alternatively, you may substitute a store brand of your choice.
For the milk, consider your choice of any plant-based product. I have found that rice milk and almond milk create a thinner soup than I prefer. Soy milk creates a nice creamy base with good flavor. However, oat milk provides a little more thickness and creaminess to the soup.
All said, I use soy or oat, whichever I have more of at the time. However, you may choose to experiment with your favorites.
NOTE: Whichever plant-based milk you choose, we recommend you use an unsweetened variety. In fact, we only use unsweetened in any recipe as it gives us more versatility in the final product.
- 6 cups potatoes, chopped (see note above on varieties)
- 1.5 cups carrots, chopped
- 6 celery ribs, chopped
- 8 cups water
- 1 cup onion, chopped
- 2 tsp oil (olive or coconut)
- 8 T vegan butter, softened
- 8 T white wheat flour (or whole wheat)
- 1 tsp salt
- 1/2 tsp pepper
- 1.5 cups plant-based milk
- In a stockpot, cook the potatoes and carrots in the water until tender, about 20 minutes.
- Drain the vegetables, reserving the liquid.
- In a skillet over medium heat, sauté the onions and celery in the olive oil until softened.
- Melt the butter in the stockpot. Add the flour and whisk over medium-high heat to make a rue.
- Pour in the vegetable water slowly, stirring to keep blending.
- Add the salt, pepper, and milk.
- Continue stirring over medium heat until thickened.
- Adjust consistency by adding more flour or water, as needed.
- Add onions, celery, potatoes, and carrots to the stockpot.
- Stir to combine thoroughly. Heat thoroughly.
- Ladle into individual serving bowls. Garnish as desired. Serve hot.
- dried vegetable blend
- We cook this with the potatoes. It adds another dimension and extra nutrients.
- Alternatively, garnish with thawed frozen peas for a beautiful color contrast.
- Kale or spinach, chopped, dresses this soup nicely! Or, consider trying freshly chopped parsley.
- Vegan bacon bits, usually made from soy, give a bit of crunchy texture when sprinkled on soup just before serving.
- Watching Carbs? Substitute up to half of the potatoes with chopped cauliflower.