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Vegan Potato Soup

Vegan Potato Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 4 cups vegetable broth
  • 1 cup unsweetened plain oat milk (or soy milk)
  • 1 tsp salt, plus more to taste
  • ½ tsp black pepper
  • Optional toppings: chopped chives, vegan sour cream, croutons, or a drizzle of olive oil

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 6 minutes. Stir in the garlic and cook 1 minute.
  2. Add the potatoes and broth. Bring to a boil, then reduce to a simmer. Cover partially and cook 20 to 25 minutes, until potatoes are fork-tender.
  3. Remove from heat. Use an immersion blender to puree about half the soup, keeping some chunks.
  4. Stir in the oat milk, salt, and pepper. Warm over low heat for 2 minutes. Ladle into bowls and top with chives and any other toppings you like.

Notes

For a richer flavor, use roasted garlic instead of raw. The soup will thicken as it sits, so add a splash of broth when reheating.