Vegan Potato Soup Easy Healthy Recipe

I usually stir up a pot of this hearty vegan potato soup on cold days and days when I need an extra dose of comfort. It’s the perfect pick-me-up: creamy, satisfying and oh so delicious. And while it tastes as good as a classic potato soup, y’know, the one loaded with butter, cream and sour cream, it is so much better for you! I use a dash of fennel in this soup to give it a little extra yum–that something you might miss if you are used to bacon in potato soup. I also add in some rosemary because the flavor of this intensely aromatic herb dovetails beautifully with the creamy blandness of potatoes.

Why you will love this soup

Cozy and comforting. Potatoes are nothing if not comfort food, and adding them into a creamy soup makes them even cozier. There are a few flavorings in this soup, but the star is unequivocally the mighty spud. Healthy. Potatoes get a bad rap after being cooked into unhealthy foods or they are blamed for being too starchy. But spuds are loaded with fiber, vitamins and minerals and, let’s admit, they are delicious! You might be better off cutting out processed carbs from bread, pasta and refined flours rather than carbs from vegetables like potatoes and sweet potatoes. This potato soup has no butter or cream in it: instead, it has an aromatic base of onions, garlic and fennel sauteed in heart-healthy extra virgin olive oil. Easy, one-pot recipe. You know I love easy recipes, and this vegan potato soup recipe doesn’t get any easier. You throw all the ingredients in one pot and cook. Minutes later, hello yummy! Soy-free, nut-free and gluten-free recipe. The roux that helps add creaminess and body to the soup is made with gluten-free all-purpose flour. Non-dairy milk adds more creaminess.

Ingredients

Extra virgin olive oil. I like adding a good glug of olive oil because it helps flavor the soup and makes it extra healthy. Also studies show that adding healthy fats to high-carb foods can lower the glycemic response. Potatoes. Red potatoes or Yukon gold potatoes are preferred for their creamy texture and buttery flavor. Aromatics and herbs: garlic, onions, ground fennel and dried rosemary. These add amazing flavor to the soup but they also contribute a ton of nutritional value. Seasonings/spices: ground black pepper and paprika. The paprika can be substituted with smoked paprika. Water or vegetable broth. Non-dairy milk. I use oat milk, but soy milk and cashew milk are fine substitutes. You can also use any other dairy-free milk of your choice. Optional ingredient: soy sauce or tamari. This adds a nice hit of umami but you can skip it, especially if soy-free.

Toppings for vegan potato soup

Potato soup by itself can be a bit plain to look at, so dress it up with these delicious toppings:

Scallions or chives Vegan cheddar cheese shreds Vegan sour cream Pickled jalapeno peppers

Serving suggestions

A bowl of this vegan potato soup is a complete and filling meal by itself. But you can serve it with a toasted slice of French bread or with a vegan Caesar salad for a yummy, wholesome meal.

Storage instructions

Refrigerate: Store the vegan potato soup in the fridge in an airtight container for up to four days. Freeze: Freeze in a freezer-safe container for up to four months. Reheat: Thaw and reheat the soup on the stovetop or in the microwave until heated through.