7 Ingredient Easy Potato Soup (Vegan + Dairy-Free)
There’s nothing on a cold winter day quite like a warm bowl of soup. And though I know a lot of you would rather like to think of the spring days to come, I somewhat relish the indoor coziness that winter brings.
Regular potato soup isn’t vegan for several reasons, but not for the namesake: potatoes! In fact, as a vegan, I have a longstanding love for potatoes. French fries, hash browns, and now potato soup, are all superb favorites.
Besides the obvious–potatoes–the creamy star of this dish is an ingredient called plant cream.
There are other options available when making this soup (such as canned coconut milk), but plant cream is unique in just how thick and rich it is. It almost looks like the dairy version of heavy whipping cream!
And so it is my first recommendation as far as the liquid of this soup, although I’ve tested it out with coconut milk and it was still delicious.
The soup is rich and flavorful just as it is, but some optional add-ins would be vegan cheese shreds, chopped fresh herbs, and/or cooked and chopped vegan bacon (I like Lightlife brand).
I don’t see why you couldn’t even whip up a pot of this for Super Bowl Sunday, if anybody in your group is in the mood for soup. It only has 7 ingredients and takes less than an hour to make!
7 Ingredient Easy Potato Soup (Vegan + Dairy-Free)
Equipment
- potato masher
Ingredients
- 3 medium yellow or russet potatoes, washed, peeled & diced (approx. 550 grams) (plus water to boil)
- 1/2 cup (1 stick) vegan butter (I used Earth Balance)
- 1 tbsp minced garlic
- 1/3 cup diced onion
- 2 tsp better than bouillon paste (I used the vegetable variety)
- 16.9 ounces Country Crock Plant Cream (canned coconut milk may also be used)
- 3 tbsp all-purpose flour
- salt and pepper, to taste
- optional garnishes include vegan cheese shreds, cooked vegan bacon, and chopped fresh herbs
Instructions
- Add diced potatoes to a medium soup pot, and add enough water to cover. Boil potatoes until they are fork tender, about 10 minutes. Drain and set aside for now.
- Using the same pot (minus potatoes), add in the butter, garlic, onion and bouillon. Cook over medium-low until vegetables are slightly softened and translucent but not burnt, about 5-10 minutes.
- Add flour and whisk constantly for 1-2 minutes. Add the plant cream (or coconut milk) and simmer, whisking frequently for 5-10 minutes, until thickened slightly.
- Add the potatoes. Mash with potato masher until the soup is the desired amount of chunky/smooth.
- Heat soup to desired temperature, then check for salt and pepper (keep in mind the saltiness of the bouillon).
- Serve and enjoy! Optional garnishes include vegan cheese shreds, cooked vegan bacon, and fresh herbs.
I hope you enjoy this hearty soup! I know my family and I did. If you like soup recipes, you might also enjoy my Veganized Cream of Broccoli Soup–while it’s still winter, that is!
Have a lovely rest of your day. Until next time, peace 🙂