Vegan Potato Soup (Print-Friendly Version)
This easy vegan potato soup features garlic, onion, and creamy coconut milk for a warm, satisfying dish. Ideal for chilly days, this comforting soup is a keeper you'll want later.
# Ingredients You’ll Need:
→ Aromatics and Base
01 -
1 tablespoon oil
02 -
1 onion, diced
03 -
3 garlic cloves, minced
04 -
2 medium carrots, diced
→ Vegetables and Liquids
05 -
2 pounds potatoes, chopped
06 -
4 cups vegetable broth or water
→ Seasonings and Garnishes
07 -
2 whole bay leaves (optional)
08 -
Salt, to taste
09 -
Pepper, to taste
10 -
Pinch of nutmeg
11 -
Red pepper flakes, to taste (optional)
12 -
Dairy-free cream or canned coconut milk, for finishing
13 -
Fresh parsley, for garnish
14 -
Vegan sausage, sliced, for topping (optional)
# How to Make It:
01 -
In a large pot, heat the oil over medium heat. Add the diced onion, minced garlic, and diced carrots. Sauté until the onion is translucent and aromatic.
02 -
Add the chopped potatoes to the pot and stir to coat. Pour in the vegetable broth or water. Add bay leaves if using, a pinch of nutmeg, and season lightly with salt and pepper.
03 -
Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the vegetables are tender.
04 -
Remove and discard bay leaves, if used. Carefully transfer about half the soup to a separate pot or blender. Blend until smooth using an immersion blender or a traditional blender, working in batches if necessary.
05 -
Return the blended soup to the main pot. Stir in dairy-free cream or canned coconut milk and adjust seasoning with additional salt, pepper, and red pepper flakes as desired. Let the soup simmer gently for a few more minutes.
06 -
Ladle the soup into serving bowls. Garnish each with fresh parsley and top with slices of vegan sausage, if desired. Serve immediately.
# Extra Suggestions:
01 -
For a silkier texture, blend a larger portion of the soup. Adjust seasoning at the end for best flavor. Vegan sausage adds protein and heartiness.