Vegan Creamy Potato Soup Recipe

Introduction

Welcome to our kitchen! We’re excited to share our Vegan Creamy Potato Soup recipe with you. This velvety soup is perfect for a cozy lunch or dinner, combining the rich, comforting flavors of potatoes with a creamy, dairy-free base. This recipe is not only vegan but also incredibly satisfying and easy to make. With its wholesome ingredients and velvety texture, it’s a great choice for anyone looking for a healthy yet indulgent soup option.

Ingredients

For the Soup Base:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 large russet potatoes (about 2 lbs or 900 g), peeled and diced
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 cup celery root (celeriac), peeled and diced (optional for extra depth of flavor)
  • 1/2 cup leeks, cleaned and thinly sliced (optional, for added flavor)
  • 4 cups vegetable broth (low-sodium)
  • 1 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
  • 1/2 cup raw cashews, soaked in water for at least 2 hours and drained
  • 2 tablespoons nutritional yeast (for a cheesy flavor)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 tablespoon lemon juice (optional, for added brightness)

For Garnish:

  • Chopped fresh parsley
  • Croutons (vegan, for extra texture)
  • A sprinkle of smoked paprika (optional, for a smoky flavor)
  • Sliced green onions

Instructions

Preparation

  1. Soak Cashews:
    • Place the raw cashews in a bowl and cover them with water. Soak for at least 2 hours to soften them. For a quicker option, use hot water and soak for 30 minutes.
  2. Prepare Vegetables:
    • Peel and dice the potatoes, carrot, and celery. If using celery root and leeks, peel and dice them accordingly. Chop the onion and mince the garlic.

Cooking the Soup

  1. Sauté Aromatics:
    • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  2. Cook Vegetables:
    • Add the diced potatoes, carrot, celery, celery root (if using), and leeks (if using) to the pot. Stir well to combine and cook for 5 minutes, allowing the vegetables to begin softening.
  3. Add Broth and Herbs:
    • Pour in the vegetable broth, ensuring that it covers the vegetables. Add the bay leaf, chopped thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the vegetables are tender and easily pierced with a fork.

Making the Creamy Base

  1. Blend Cashews:
    • While the vegetables are cooking, drain and rinse the soaked cashews. Place them in a blender with 1 cup of the cooked vegetable broth (from the pot) and blend until smooth and creamy. This will create a rich, dairy-free cream base for the soup.
  2. Incorporate Cream:
    • Once the vegetables are tender, remove the bay leaf from the pot. Stir in the blended cashew cream and the unsweetened plant-based milk. Continue to cook over low heat for an additional 5 minutes, stirring occasionally.
  3. Season the Soup:
    • Taste the soup and adjust the seasoning with salt and black pepper. If desired, add 1 tablespoon of lemon juice to brighten the flavors. Stir well to combine.

Final Touches

  1. Blend the Soup (Optional):
    • For a smoother texture, use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
  2. Serve:
    • Ladle the soup into bowls and garnish with chopped fresh parsley, croutons, a sprinkle of smoked paprika, and sliced green onions, if desired.

Nutritional Information

Per Serving (based on 6 servings):

  • Calories: 210 kcal
  • Protein: 5 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Sugars: 6 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Sodium: 500 mg

SmartPoints (WW Points)

  • Freestyle SmartPoints: 5
  • PointsPlus: 6

(Note: SmartPoints values are approximate and may vary based on specific ingredient choices and brands. For precise tracking, consult the latest WW guidelines.)

Tips and Variations

  • Add Texture: For added texture, reserve a portion of the diced potatoes before blending and stir them back into the soup after blending.
  • Spice It Up: Experiment with spices such as cumin or curry powder for a different flavor profile.
  • Make It Chunky: If you prefer a chunkier soup, blend only half of the soup and leave the rest with visible vegetable pieces.
  • Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Reheat gently on the stovetop, adding a bit more vegetable broth or plant-based milk if needed.

Storage and Reheating

  1. Refrigeration:
    • Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop as it sits.
  2. Freezing:
    • To freeze, let the soup cool completely. Transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  3. Reheating:
    • Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened during storage, add a bit more vegetable broth or plant-based milk to reach your desired consistency.

Conclusion

Our Vegan Creamy Potato Soup is a delightful, comforting, and nutritious option for any meal. With its rich, creamy texture and flavorful blend of ingredients, this soup is sure to satisfy your taste buds and keep you warm. Perfect for a quick weeknight dinner or a cozy weekend lunch, this recipe is versatile, easy to make, and ideal for both meal prepping and entertaining. Enjoy this deliciously creamy and wholesome soup that fits perfectly into a vegan and healthy lifestyle!