This cozy vegan potato soup is perfect for chilly days! It’s creamy, hearty, and full of flavor, thanks to potatoes, veggies, and a touch of plant-based creaminess.
I love how comforting this soup is! Just grab a warm bowl, a slice of bread, and enjoy. Remember to top it off with some fresh herbs—because why not add a little pop of color? 🌿
Key Ingredients & Substitutions
Russet Potatoes: These are my go-to for a smooth and creamy soup. If you prefer, Yukon Gold potatoes can also work well for a buttery flavor. Avoid waxy potatoes like red potatoes, which won’t break down as nicely.
Cashews: Soaked cashews add creaminess without dairy. If you’re nut-free, try silken tofu or store-bought vegan cream cheese as an alternative. Each gives a nice smooth texture!
Plant-Based Milk: I use oat milk for its creaminess, but almond or soy milk are great options too. Just make sure they are unsweetened to avoid altering the soup’s flavor.
Smoked Paprika: This adds a lovely depth of flavor. If you don’t have it on hand, regular paprika or a dash of liquid smoke can bring a similar essence. Don’t skip this step for a cozy vibe!
Vegan Sour Cream: This is great for a tangy finish. If it’s unavailable, feel free to use plain coconut yogurt for a similar effect, but check for added sugars!
How Can I Ensure My Soup is Creamy and Delicious?
Achieving that perfect creamy texture is key to a satisfying potato soup. Here’s how to make it happen:
- Soak cashews in hot water for 15 minutes to soften them. This step makes them blend better into a smooth cream.
- Blending the soup helps to combine flavors and create creaminess. Use an immersion blender to control the texture; you can leave some potato chunks for heartiness!
- After blending, add the cashew cream while gently heating the soup to keep that lovely creamy consistency intact.
- Taste as you go! Adjust seasoning with salt and pepper to enhance the overall flavor.
With these tips, your vegan potato soup will come out creamy, flavorful, and perfect for any cozy occasion!
Cozy Vegan Potato Soup with a Creamy Twist
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as oat or almond milk)
- 1/2 cup raw cashews, soaked in hot water for 15 minutes (for creaminess)
- 2 tbsp olive oil or vegan butter
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
For the Toppings:
- 1/4 cup fresh chives, chopped (for garnish)
- 1/4 cup crispy vegan bacon bits or croutons (for garnish)
- 1/4 cup vegan sour cream or plain vegan yogurt (for drizzle)
How Much Time Will You Need?
This cozy soup takes about 10 minutes to prep and about 30 minutes to cook, making a total of around 40 minutes. Perfect for a quick, satisfying dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or vegan butter in a large pot over medium heat. Once hot, add the chopped onion and garlic. Sauté for about 5 minutes, stirring occasionally, until the onions are softened and translucent. This will build a flavorful base for your soup!
2. Add the Potatoes and Spices:
Next, stir in the diced potatoes along with the smoked paprika, thyme, salt, and black pepper. Cook for another 2 minutes—this gives the spices time to release their wonderful aromas!
3. Simmer the Soup:
Pour in the vegetable broth, and bring everything to a boil. Once boiling, reduce the heat and let the soup simmer until the potatoes are tender, about 15-20 minutes. You can use a fork to check that they’re easily pierced.
4. Make it Creamy:
While the potatoes are cooking, drain your soaked cashews and place them in a high-speed blender with the plant-based milk. Blend until completely smooth and creamy, then set aside.
5. Blend the Soup:
Once the potatoes are cooked, grab an immersion blender and carefully blend the soup right in the pot, leaving some potato chunks for a hearty texture. If you don’t have an immersion blender, you can blend half of the soup in a regular blender, then return it to the pot.
6. Stir in the Cashew Cream:
Add the smooth cashew mixture into the soup and stir gently to combine. Allow it to heat gently for another 5 minutes to meld all the flavors together. Taste and add any additional salt or pepper as needed.
7. Serve and Enjoy:
Dish up your cozy vegan potato soup hot! Garnish with a swirl of vegan sour cream, crispy vegan bacon bits or croutons, and a sprinkle of fresh chopped chives. All that’s left is to sit back and enjoy the warm, creamy goodness!
8. Savor Your Creation:
This is not just a meal, it’s a comforting hug in a bowl! Enjoy your cozy, creamy vegan potato soup!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes provide a creamy texture, Yukon Gold potatoes are also a great choice for their buttery flavor. Just avoid waxy potatoes, as they won’t break down as well in the soup.
What Can I Substitute for Cashews?
If you’re looking for a nut-free option, you can use silken tofu or a dairy-free cream cheese. Both alternatives will give your soup a rich, creamy texture without the nuts!
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup a day in advance. Just let it cool, store it in an airtight container in the fridge, and reheat it on the stove when you’re ready to serve. You may need to add a splash of broth or plant-based milk to restore the creamy consistency.
How Long Will Leftovers Last?
Leftover soup will keep well in the fridge for about 3-4 days. Make sure to store it in an airtight container. To reheat, simply warm it on the stove or in the microwave, stirring occasionally for even heating.
