Description
A comforting and creamy vegan potato soup packed with hearty vegetables and flavored with aromatic herbs and spices. This easy-to-make soup uses dairy-free cream to achieve a rich texture and can be optionally garnished with vegan sausage for added protein. Perfect for a cozy meal any day of the year.
Ingredients
Scale
Base Ingredients
- 1 tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery or 1/2 small celery root, diced
- 2 medium carrots, diced
- 2 pounds (900 g) potatoes, chopped
Seasonings
- ½ tsp dried marjoram
- 1 pinch of nutmeg
- Salt and pepper to taste
- 2 whole bay leaves (optional)
Liquids & Garnishes
- 4 cups (1000 ml) vegetable broth or water
- ⅓ cup (80 g) dairy-free cream (or canned coconut milk)
- Fresh parsley to garnish
- Vegan sausage, sliced (optional)
Instructions
- Heat the oil and sauté onion: Heat 1 tablespoon of oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes until softened and translucent.
- Add remaining veggies and spices: Stir in minced garlic, diced celery or celery root, diced carrots, chopped potatoes, ½ teaspoon dried marjoram, a pinch of nutmeg, salt, and pepper. Sauté everything together for an additional minute to combine the flavors.
- Add broth and bay leaves: Pour in the 4 cups of vegetable broth or water and add 2 bay leaves if using. Bring the soup to a boil, then reduce heat and let it simmer until the potatoes and vegetables are tender, about 15-20 minutes.
- Separate half the soup: Carefully transfer about half of the soup to a different pot or bowl for blending.
- Remove bay leaves: Take out the bay leaves from both pots before blending to avoid bitterness.
- Blend the soup: Using an immersion blender, blend the separated soup portion until smooth. Alternatively, blend in batches using a regular blender, being careful not to overfill it.
- Combine and add cream: Pour the blended soup back into the main pot with the remaining chunky soup. Stir in ⅓ cup dairy-free cream or canned coconut milk for a smooth, creamy texture.
- Simmer and adjust seasoning: Let the soup simmer for a few more minutes. Taste and adjust seasonings by adding more salt, pepper, or red pepper flakes if desired for some heat.
- Serve and garnish: Ladle the soup into bowls, garnish with fresh parsley, and top with sliced vegan sausage if you like.
- Enjoy your meal: Serve hot and enjoy a comforting bowl of vegan potato soup!
Notes
- You can substitute celery stalks with celery root for a slightly different flavor and texture.
- Dairy-free cream options include cashew cream, soy cream, or canned coconut milk as a creamy alternative.
- For added protein and texture, topping with vegan sausage slices is optional but recommended.
- If you prefer a thinner soup, add more vegetable broth or water as needed during cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Plant-based
Keywords: vegan potato soup, dairy-free potato soup, creamy vegan soup, plant-based soup, vegan comfort food
