Description

This creamy and comforting vegan potato soup is loaded with vegetables, herbs, and spices. Made in one pot with no dairy, it’s a wholesome and satisfying meal for any night of the week.

Ingredients

2 tbsp oil or vegan butter

1 onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

1 leek, sliced

1 celery stalk, chopped

2 lbs (900 g) potatoes, peeled & cubed

4 cups vegetable broth

1 tsp salt

1/2 tsp pepper

1/2 tsp smoked paprika

1 tsp dried marjoram

1/4 cup plant-based cream (optional)

1 tbsp fresh parsley, chopped

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Instructions

Heat oil or vegan butter in a large pot over medium heat.
Add onion and sauté for 2–3 minutes until translucent.
Stir in garlic, carrots, leek, and celery. Cook for 5 minutes.
Add potatoes and pour in broth. Season with salt, pepper, paprika, and marjoram.
Bring to a boil, then reduce heat and simmer for 20–25 minutes.
Use an immersion blender to partially blend the soup for a creamy, chunky texture.
Stir in plant-based cream if using. Taste and adjust seasoning.
Garnish with parsley and serve hot.

Notes

Soup can be blended fully for a smoother consistency.
Store in fridge for up to 5 days or freeze for up to 3 months.
Customize with added veggies or protein like lentils or beans.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup, Vegetarian, Healthy
Method: Stovetop
Cuisine: american