homemade potato soup

This creamy and decadent loaded potato soup has the warmth and nourishment you crave in cold weather. Don't wait - it's time for homemade potato soup!

Creamy Loaded Potato Soup | Veganized!

tablespoons dairy-free butter

garlic cloves,

leeks (4 cups – white

celery sticks, finely chopped

carrot,

smoked paprika (alternatively use chipotle powder)

all-purpose flour or gluten-free flour

vegetable broth

oat milk

yeast

Salt and pepper,

sour cream

vegan cheese

onions

smoked paprika or chipotle powder

bacon crumbs

Place a large pot over medium heat, melt the butter and sauce the garlic, leeks, celery and carrots until leeks are soft and translucent.

Sprinkle in the smoked paprika, flour and a pinch of salt and pepper, stir until the vegetable are coated and there are no lumps.

Pour in the vegetable broth and bring the ingredients to a boil and then immediately reduce to a simmer. Cook the soup until the potatoes are soft enough to squash with the back of a wooden spoon, around 20 minutes. Remove soup from the heat.

Let the soup cool for around 10 minutes, then add the oat milk and nutritional yeast, stir to combine. Taste the soup and adjust seasoning as needed.

Blend the soup using an immersion blender or countertop blender. Blend the soup to your desired consistency.

Creamy potato soup: blend the soup until smooth.

Half smooth/half chunky creamy potato soup: blend half of the soup until smooth.

Chunky creamy potato soup: blend a quarter of the soup or don&#8217;t blend at all!

If you used a countertop blender, return the blended soup to the pot, stir to combine (if the soup is a little too thick, add a little vegetable broth until your desired consistency is achieved). Reheat if needed. 

Serve the soup hot, loaded with your favorite toppings (dollop of vegan sour cream, sprinkle of grated vegan cheese and green onions/chives, a pinch of smoked paprika/chipotle powder and tempeh crumbs). Feel free to use all or some of these toppings! Enjoy!

This simple potato soup with chicken broth recipe is one of the best comfort food recipes we’ve made so far. It has a satisfying savory taste from bacon and cheese and a creamy texture. And yet, it is still healthy.

Simple Potato Soup with Chicken Broth Recipe

unsalted butter

olive oil

oz yellow onions (chopped)

oz carrots (chopped)

oz celery (chopped)

garlic

potatoes

all-purpose flour

unsalted chicken broth

tsp salt

tsp black pepper

milk

0.5 oz spring onions (chopped)

0.25 oz oven-cooked bacon (chopped)

oz cheddar cheese (shredded)

Heat a pot over high heat. Add olive oil, butter, onions, carrots, and celery. Cook for 2 minutes or until translucent, stirring constantly. Add minced garlic and potatoes; continue to cook for another 2 minutes.

Add all-purpose flour to the pot and mix it in with other ingredients. Add chicken broth, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 20 minutes or until the potatoes are fully cooked. Add milk and stir to mix. Turn off the heat.

Using a potato masher or a hand blender, mash or blend potatoes and vegetables to make the soup thicker to your liking. (This step is optional.)

To serve: ladle the soup in a bowl or a deep dish, garnish with chopped spring onions, bacon, and shredded cheddar cheese.

A thick, creamy, hearty and delicious Vegan Potato Soup loaded with veggies. Grab a spoon and dig in!

Vegan Potato Soup with Kale

onion

celery

carrot

garlic (minced)

dill

celery salt

salt (or

black pepper (or

low-sodium vegetable broth

corn kernels (or fresh if you have it)

kale

unsweetened, plain non-dairy milk (or to taste, optional)

sriracha

Heat the oil over medium heat in a soup pot on the stove. Sauté the onion, celery, and carrot until the onion is soft and translucent, about 4 to 5 minutes.

Add the garlic, dill, celery salt, salt and pepper and sauté 1 to 2 minutes until fragrant.

Add the potatoes and broth and stir to combine. Increase the heat to high to bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are fork tender.

Using an immersion blender, puree about 1/3 - 1/2 of the soup to create a thick creamy base. (Alternatively, take about 2-3 cups of the soup and purée it in a blender and then return it to the soup pot).

Add the corn and chopped kale, stir to combine, and simmer 5 more minutes to heat through and soften the kale.

Take off heat and add the non-dairy milk, if using.

Serve with a few dashes of sriracha or hot sauce if desired.

Wonderful, amazing flavor! I followed the recipe just as it is and I love it!

Love this recipe!  It was easy to make and full of flavor.

We’ve been vegan for about a year now and I had a non-vegan potato soup that we just loved! And as I usually do with new recipes, I made according to the recipe. I wasn’t feeling the celery salt and dill when I read the recipe- - but let me tell you, I’m glad I added it! 
I like to use my immersion blender but I tend to over blend soups if I do it in the pot. I took a big 4 cup measuring cup and puréed 2 cups of the soup very well with my immersion blender and it made such a nice thick addition. This recipe is definitely a keeper!

To start I cooked a few slices of bacon in the dutch oven. Then I followed the recipe to the letter and then crumbled the bacon on top when I served it. It was a great addition of flavor for my meat loving, dairy/gluten free family of four!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1578016852/anlpnpqxybgcvicjpi3b.mp4

A thick, hearty and delicious potato soup loaded with veggies. It's super creamy, but contains no dairy at all! Grab a spoon and dig in to this Creamy Dairy Free Potato Soup with Kale.

Creamy Potato Soup

This ultra thick and creamy slow cooker potato soup is made with shredded potatoes, thick broth, and creamy cheese. It&#039;s pure comfort food for any time of year!

Slow Cooker Potato Soup

potatoes (such as Simply Potatoes Shredded Hash Browns)

chicken broth

salt (to taste)

black pepper (to taste)

red pepper flakes (to taste)

sour cream (plus more for garnish (optional))

cheddar cheese (plus more for garnish (optional))

all-purpose flour (or substitute cornstarch

chives ((optional))

In a 6 quart slow cooker (or larger), add shredded potatoes, chicken broth, salt, pepper, and red pepper flakes. Stir well.

Cover slow cooker and cook on HIGH for 3 hours or LOW for 6 hours.

In a medium bowl, whisk together milk, sour cream, cheddar cheese, and flour.

Remove lid from slow cooker and pour in milk mixture, then stir.

Cover again and cook on HIGH for 30 minutes or LOW for 1 hour.

Remove lid and stir well. Taste test soup and adjust seasonings as needed. Ladle portions into bowls and garnish soup with more cheese, a dollop of sour cream, and chopped chives (all optional).

Serve as desired.

This is one of the best comfort food soup recipes.  It will forever be a keeper. We loved it. So delicious. Instead of chicken broth, I used vegetable broth and I put a handful of bacon bits when I added the last ingredients and a little more pepper.  I added instant potatoe flakes instead of flour. Served with a spinach salad. It could not have been better!! So easy to prepare!! Thank you!

Made this for dinner tonight and it was yummy!  I have been searching for an easy to make recipe for potato soup and I’ve found it!

It says something about flower in the ingredients but not in the instructions? But I'm trying this tonight ❤️

Very excited to try and make this! If I wanted to add some bacon when should I add it in? Also how much do you recommend?

Praying that it came out well because of an error in the instructions, see both step 3s to the inconsistencies. 

I added the flour to the cooker a minute after I realized. Hope it comes out well.

You could also use instant mashed potatoes in place of flour or cornstarch to thicken. Just add a little bit at a time until it's to your liking.

If the soup boiled after adding the milk/sour cream mixture .... then that is why it is "broken" ... i don't agree with this method !!! Reduce flour by 1/2 and sub with cornstarch. See if that helps ... try using a stick blender to repair "broken" soup!

Can this recipe be adapted to Instant Pot.  Just learning to use mine.

I added the diced onion sautéed in 4 TBSP butter and a tad of Berber pepper.  Also used my immersion mixer to smooth the soup.  Super soup!!!!!

https://content.jwplatform.com/videos/UTHMVrDq.mp4

Crock Pot Potato Soup! This ultra thick and creamy slow cooker potato soup is made with shredded potatoes, thick broth, and creamy cheese. It's pure comfort food for any time of year!

Top 4 homemade potato soup recipes from across the web

The most viewed homemade potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Loaded Potato Soup | Veganiz...

Simple Potato Soup with Chicken Bro...

Vegan Potato Soup with Kale

Slow Cooker Potato Soup

Top 4 homemade potato soup recipes from across the web

The most viewed homemade potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Loaded Potato Soup | Veganiz...

Simple Potato Soup with Chicken Bro...

Vegan Potato Soup with Kale

Slow Cooker Potato Soup

The most viewed homemade potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine