My mother and I came up with this one night when an abundance of potatoes were around. The almond milk makes it so smooth and creamy. Enjoy! Top with green onions or any other topping for a great warm winter day soup.

Vegan Potato Soup

olive oil

onion

carrot

celery

garlic,

russet potatoes,

water

salt, divided

almond milk

black pepper

Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.


Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.


Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.


Doubled the recipe. . . . Used 10 potatoes.  All 6 of us were happy with dinner (which Is VERY unusual) .  I am the vegan of the group,  so I love being able to cook just one meal for all of us.  My "I will never give up steak" husband said it was excellent!  He did top it with some cheddar cheese and bacon crumbles.   It was easy and fast enough to make on a school night.

I can see why people like this recipe. I proceeded to make my own twist by adding chunks of veggies after I completed the original recipe. I also added Gardien meat-less chik n (as seen in the two photos I posted). It s pretty good and more Importantly Vegan!

My husband has many food allergies, so I subbed the almond milk for coconut cream (the fattier part of the can of milk). Ohhhh em goodness. So delicious! I used 2 bouillon cubes to make the water half water half broth. It's super delicious. I am a huge milk fan, it breaks my heart he's allergic. So if a recipe without cow's milk makes me happy I definitely will make it again! Saved in my cookbook, thank you!!

I baked the potatoes at 425 for 60 minutes, took them out of the oven to cool for a short time.  After removing the jackets and dicing the potatoes I then added them to the vegetable mixture that had been simmering for a half hour or so.  No need to purée the mixture.  I used vegetable stock instead of water.  My vegan daughter loved the baked potato flavor of the soup and my non vegan husband loved it as well.

My first time using almond milk in a soup. It turned out creamy and delicious. I’m really happy with the results. I used leftover breakfast potatoes that had already been seasoned with onion, cumin, cayenne pepper, chili powder, garlic salt, and black pepper. I added red pepper flakes as an afterthought. I didn’t add salt because the potatoes had been salted. It definitely needs the salt that the recipe calls for, so I ended up adding the salt in the recipe. I didn’t add the water. I left it thick and creamy. I also left a few breakfast potatoes on the side to add back in to make it a chunkier soup, but it’s such a beautiful purée on its own, it doesn’t need the extra potatoes. I will definitely make this soup again.

Also I recommend not doubling the black pepper as it s more than enough with the 1 teaspoon.

Loved it!! Next time I will try using vegetable broth instead of water but it was really good

I will definitely make this again. Its very good. I didn't peel the potatoes. I mashed them by hand and left some chunks in the soup. I also didn't add celery and subbed ground celery seed instead. I added some parsley and only used about 1 tsp of salt if that. I did use vegetable broth. I also whisked a tablespoon of flour into the milk before adding it in. I simmered and stirred until thickened.

I tried to substitute almond milk with coconut milk and didn't like it at all. Also I didn't have all the right spices

vegan potato soup

Prep Time: 25 minutes

Cook Time: 30 minutes

Total: 55 minutes

Servings: 8

Cost: $2.21 /serving

Author : Autumn Pumpkin

Ingredients

Instructions

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