This Vegan Potato Soup is dairy-free, silky, and deeply satisfying—no cream or butter required. Yukon Gold potatoes build a naturally creamy base, while a small amount of cashew cream (or full-fat coconut milk for nut-free) delivers richness that stays glossy and stable. A quick sauté of onion, celery, and garlic creates savory depth; nutritional yeast and a touch of miso give subtle “cheesy” umami without overpowering the clean potato flavor. Everything cooks in one pot in about 35 minutes, and the soup reheats beautifully for weeknight meals.
Ingredients & Measurements
- Yield: 6 servings (about 1½ cups each)
- Aromatics & Oil
- 2 Tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced (about 180 g)
- 2 celery ribs, finely diced (about 120 g)
- 3 large garlic cloves, very finely minced (about 1 Tbsp)
- Potatoes & Liquid
- 1.1 kg (2½ lb) Yukon Gold potatoes, peeled and cut into 2 cm / ¾ in cubes
- 1 L (4 cups) low-sodium vegetable broth (room temperature)
- 480 ml (2 cups) water
- Creamy Finish (choose one)
- Cashew Cream (preferred): 90 g (¾ cup) raw cashews + 180 ml (¾ cup) hot water, blended smooth
- Nut-Free: 240 ml (1 cup) full-fat coconut milk (well-shaken)
- Seasoning & Umami
- 1¼ tsp fine sea salt, divided (adjust to taste)
- ½ tsp freshly ground black pepper
- 2 Tbsp nutritional yeast
- 2 tsp white or yellow miso paste (optional but recommended)
- ¼ tsp sweet paprika or ¼ tsp celery seed (optional, classic diner vibe)
- 1–2 tsp lemon juice or apple cider vinegar (to finish)
- Garnish (optional but great)
- 2 Tbsp chopped chives or scallions
- Olive oil drizzle, extra pepper
- “Bacon” crunch: ½ cup toasted breadcrumbs or coconut bacon (store-bought or homemade)
Step-by-Step Instructions
- Sweat the aromatics for a sweet base (6 minutes). Set a large heavy pot (5–6 L) over medium heat. Add olive oil; when shimmering, stir in onion, celery, and ½ tsp salt. Cook, stirring occasionally, until onion is translucent and edges look glossy, 5–6 minutes. Add garlic and cook 30–40 seconds until fragrant; keep it pale.
- Load the pot with potatoes and liquids. Add potato cubes, vegetable broth, and water. Bring to a strong simmer over medium-high, then reduce to medium for a steady simmer—small, continuous bubbles.
- Season in stages. Add black pepper, nutritional yeast, paprika or celery seed (if using), and another ¼ tsp salt. Stir well; layered seasoning prevents an under-seasoned base once the “cream” goes in.
- Simmer until tender (14–16 minutes). Cook uncovered, stirring every 3–4 minutes, until potatoes are just tender when pierced with a fork (they should resist slightly at the center). Skim any foam.
- Make the cashew cream (if using nut option). While the soup simmers, combine raw cashews and hot water in a high-speed blender; blend 60–90 seconds until completely smooth. (If your blender is modest, soak cashews in boiling water 15 minutes first; drain, then blend with fresh hot water.)
- Add miso for umami. Ladle ½ cup hot soup liquid into a small bowl and whisk with the miso until dissolved. Return the mixture to the pot; this disperses miso cleanly without clumps or heat shock.
- Partially blend for body. Turn heat to medium-low. Use an immersion blender to pulse the soup 8–12 short bursts, blending about ⅓ of the potatoes. Aim for a silky base with visible potato pieces; don’t fully puree unless you prefer ultra-smooth.
- Finish with your “cream.” Stir in all the cashew cream or the coconut milk. Return to a gentle simmer for 2–3 minutes, stirring, until the soup looks slightly thickened and glossy. Avoid boiling—gentle heat keeps the emulsion smooth.
- Balance and adjust texture. Off heat, stir in 1 tsp lemon juice (add more to taste, up to 2 tsp). Taste; add salt in pinches until flavors pop. If too thick, whisk in 2–4 Tbsp hot water; for thicker body, simmer 2 minutes on low.
- Garnish and serve. Ladle into warm bowls. Finish with chives, black pepper, and a light olive oil drizzle. Add a crunchy topper if you like (toasted breadcrumbs or coconut bacon).
- Hold and reheat safely. Keep covered on low for up to 30 minutes, stirring once. Refrigerate leftovers airtight up to 4 days or freeze up to 2 months. Reheat gently over low, adding 2–4 Tbsp water to loosen; avoid boiling to preserve silkiness.
Cooking Notes
- Potato choice: Yukon Golds give natural creaminess and a buttery flavor without dairy. Russets work, but release more starch—blend minimally to avoid a gluey texture.
- Cashew vs. coconut: Cashew cream has a neutral, dairy-like richness and blends ultra-smooth; coconut milk is faster and nut-free but adds a faint coconut note (pleasant with lemon and chives). For coconut, choose full-fat for best body.
- No blender? Mash ¼–⅓ of the potatoes right in the pot with a potato masher, then whisk in ¼ cup very smooth tahini for creaminess (adds a light sesame note).
- Herb variations: Thyme (½ tsp dried or 1 tsp fresh) goes well; add with the potatoes. For rosemary, use ¼ tsp finely chopped—it’s potent.
- Veg boosts: Stir in 2 cups chopped kale during the last 5 minutes or 1½ cups frozen peas off heat for color and protein.
- “Cheddar” profile (still vegan): Increase nutritional yeast to 3 Tbsp and add ½ tsp mustard powder. Finish with extra lemon for balance.
- Gluten-free & top-8 allergy-aware: Recipe is naturally gluten-free. For soy-free, skip miso and add ½ tsp onion powder + an extra ½ Tbsp nutritional yeast.
- Salt discipline: Broths vary. Always salt in stages and taste after the “cream” is in; fat and starch can mute perceived salt.
- Texture control: If you accidentally over-blend and the soup thickens too much, whisk in hot water or broth 2 Tbsp at a time until it loosens to a gentle pour.
- Slow cooker path (optional): Add aromatics, potatoes, broth, water, pepper, and 1 tsp salt to a slow cooker. Cook High 3–4 hours or Low 6–7 hours until tender. Blend partially, then stir in cashew cream or coconut milk and miso; heat 10 minutes more. (Don’t tick “Slow Cooker Recipes” unless this is the main method on the post.)
Nutrition Facts (per serving)
- Serving size: 1½ cups
- Approximate calories: 285 kcal
- Total fat: 12 g
- Saturated fat: 2 g (≈8 g if using full-fat coconut milk)
- Carbohydrates: 39 g
- Dietary fiber: 4 g
- Total sugars: 4 g
- Protein: 7 g
- Sodium: 780 mg (varies with broth and salt additions)
Conclusion
This Vegan Potato Soup proves you don’t need dairy for real comfort. Gentle sweating of aromatics, a potato-forward simmer, and a controlled finish with cashew cream or coconut milk deliver spoon-coating richness and clean flavor. It’s weeknight-simple, meal-prep friendly, and endlessly adaptable—dress it up with herbs and crunchy toppings, or keep it classic with chives and pepper. Either way, you get a dependable, dairy-free bowl that tastes like cozy fall in a cup.
