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Vegan Potato Soup

This vegan potato soup is a comforting, creamy dish made by simmering tender potatoes with aromatics in vegetable broth until soft, then blending until smooth. The final texture is velvety and warm, resembling a cozy hug in a bowl, with simple ingredients that come together effortlessly. It’s perfect for chilly evenings and reminds us that humble ingredients can create something truly satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes Russets preferred for creaminess
  • 1 yellow onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth preferably homemade or good-quality store-bought
  • 2 tablespoons olive oil for sautéing
  • to taste salt start with a pinch and taste as you go
  • to taste black pepper freshly ground
  • optional vegan cream or olive oil for finishing
  • optional chopped chives or smoked paprika for garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Immersion blender or blender

Method
 

  1. Peel and dice the potatoes into 1-inch chunks, keeping them uniform for even cooking.
  2. Finely chop the yellow onion and mince the garlic cloves; set aside.
  3. Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering, and add the chopped onion and minced garlic. Sauté for about 5 minutes until the onion becomes translucent and fragrant, while the garlic fills your kitchen with a warm aroma.
  4. Add the diced potatoes to the pot and stir to coat them with the oil. Cook for 2-3 minutes, allowing the potatoes to start softening and picking up some flavor.
  5. Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes are very tender and easily mashable when tested with a fork.
  6. Once cooked, remove the pot from heat and use an immersion blender directly in the pot to blend the soup until smooth and velvety, or carefully transfer to a blender in batches. Blend until the soup has a silky, uniform texture.
  7. Season the soup with salt and freshly ground black pepper, tasting and adjusting until the flavors are balanced and satisfying. If desired, stir in a splash of vegan cream or olive oil for extra richness.
  8. Ladle the hot, creamy soup into bowls. Garnish with chopped chives or a sprinkle of smoked paprika for color and extra flavor. Serve immediately, enjoying its warm, comforting texture.

Notes

For an extra smoky flavor, add a dash of liquid smoke or smoked paprika before blending. This soup pairs beautifully with crusty bread or a simple side salad.