Vegan Potato Soup

5 from 4 votes

Creamy and thick vegan potato soup seasoned with rosemary and thyme is a warm and comforting soup that's quick and easy to make in under 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 195kcal

Author: Alison Corey

Equipment

Ingredients

2 tablespoon olive oil or ¼ cup of vegetable broth or water
1 small onion diced
2 cloves garlic minced
4 cups vegetable broth low-sodium
4 cups Yukon Gold Potatoes peeled and diced
1 teaspoon rosemary
1 tsp thyme
1 bay leaf
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup unsweetened plant milk almond or soy milk
fresh parsley roughly chopped for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add the vegetable broth, diced potatoes, thyme, and rosemary, and bay leaf to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the potatoes are tender.
Remove the bay leaf. Use an immersion blender or transfer the soup to a blender in batches and puree until smooth.
Stir in the almond milk and heat the soup over low heat until it's warmed—season with salt and pepper to taste.
Serve the soup hot, garnished with chopped fresh parsley.

Notes

Tips for Making Vegan Potato Soup

- Ensure uniform potato cubes for even cooking. This helps to achieve a consistent texture throughout the soup.

- Sauté onions and garlic before adding the potatoes. This enhances the depth of flavor in the soup.

- Choose a high-quality vegetable broth or make your own for a richer and more flavorful base. A good broth forms the foundation of a tasty soup.

- Simmer the soup gently rather than boiling it vigorously. This slow cooking process allows the flavors to meld and the potatoes to become tender without breaking apart.

- Allow the soup to rest for a bit before serving. This helps the flavors meld together for a more cohesive taste.
- Serve topped with vegan sour cream, diced green onions, vegan shredded cheese, or a sprinkle of red pepper flakes for heat.
- The soup will keep in the fridge for 3 to 4 days. It will keep in the freezer for 2 to 3 months. Reheat the soup over low on the stovetop until warmed through.

Nutrition