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Vegan Cream of Potato Soup » I LOVE VEGAN

This put up is sponsored by The Little Potato Company.

This vegan cream of potato soup is lush, satisfying, and stuffed with hearty chunks of potato. It’s the whole lot a fantastic bowl of cream of potato soup ought to be, vegan or not! Its simplicity lets the flavour and velvety texture of Creamer potatoes shine. Enhancing easy components is essential to a cream of potato soup that’s charmingly laidback, not bland or boring.

a bowl of vegan cream of potato soup

Cream of potato soup is a basic and endlessly adaptable soup. Having a go-to recipe that you would be able to make your individual is important. In the event you haven’t already discovered yours, I hope you discover that this recipe is “the one”!

Generally veganizing cream-based soups and sauces might be troublesome to get excellent. The best and most evident possibility is to substitute non-dairy milk for cream. Relying on the model and kind of non-dairy milk, generally there’s a obscure candy or vanilla-y flavour, even with plain unsweetened varieties. It’s delicate, however it quietly whispers, “This soup is vegan, isn’t it?”. It’s one thing you need to keep away from in any case, however in an understated soup like cream of potato? It’s important.

Combining a few components to thicken and add creaminess tastes extra refined and doesn’t take away from key flavours. For cream of potato soup, that’s straightforward. Simply mix among the Creamer potatoes into the soup. Utilizing Creamer potatoes, cashew cream, and a roux + broth to thicken and add creaminess, you need to use much less of every. That makes for a base that doesn’t style vegetable broth-y, nutty, or vanilla-y with that trace of candy. It can style like potatoes although, it is a potato soup in spite of everything.

Coming again to the simplicity of cream of potato soup: the potato prep. Utilizing Creamer potatoes cuts the same old potato preparation all the way down to: opening a bag of Little potatoes and dumping them right into a pot. Straightforward.

a bowl of vegan cream of potato soup and a bag of Little potatoes

Little potatoes are pre-washed. Their skins are nutritious but additionally skinny and delicate — no peeling required (even in recipes the place potatoes are mashed or blended, like cream of potato soup!) They’re measured, proper all the way down to the millimetre, so that each Creamer within the bag is cooked to tender potato-perfection, all on the similar time.

I used The Little Potato Firm’s Blushing Belles however I’d additionally advocate Boomer Gold on this recipe. However you possibly can experiment with any of their varietals if you happen to like! Verify them out on the Little potatoes’ Products Page.

Making the soup:

To start out the cashew cream, soften uncooked cashews earlier than mixing them. Since I lack the foresight to plan meals forward of time, I don’t soak uncooked cashews in a single day. Simply measure them right into a bowl and canopy them with loads of boiling water (in order that it stays scorching). Set them apart to melt whilst you begin cooking the soup. (Boiling the cashews in your stovetop impacts the color and texture greater than this “fast soak” methodology.)

Simmer the Little potatoes till they’re simply tender after which set them apart. In the identical pot, sweat the mirepoix + garlic with vegan butter or oil. Stir within the flour and prepare dinner for an additional minute or two earlier than step by step including your favorite vegetable broth.

adding vegetable broth to the soup

Mix the softened cashews with water (for cashew cream, use a 1:2 ratio) till creamy. Add among the Creamer potatoes and mix them briefly. They don’t have to be completely clean, don’t over mix them! What number of Creamers you mix into the soup is as much as you. Mix 1 / 4 of them for a creamy soup with numerous hearty potato chunks, or as much as a 3rd for a thicker, potato chowder consistency.

Blending the cashew cream with a quarter of the cooked potatoes.

Chop the remaining Creamer potatoes into good, chunky items and add them to the pot. Give the soup a stir, a style, and modify the seasoning with salt to deliver out the flavours and white wine vinegar to brighten them up.

a bowl of potato soup with garnishes
Garnishes non-compulsory! A swirl of cashew cream, a drizzle of olive oil, and chopped herbs provides just a little class to this informal potato soup.

Serving Suggestion:

For a nourishing lunch, serve a scorching cup of potato soup with some grainy crackers and a giant ol’ veggie sandwich or facet salad. For one thing just a little cozier and relaxed, ladle up a hearty sized bowl and serve it with a crusty buttered baguette.

Extra vegan potato soup recipes:

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This put up is sponsored by The Little Potato Firm.

The Little Potato Firm has a brand new Easy Peazy Recipe Seeker Tool! It’s excellent for deciding what to have for dinner tonight. My favorite function is the “Goes with” filter to seek out recipes that go together with tofu or veggies. Thanks for supporting the manufacturers that assist I Love Vegan!

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Vegan Cream of Potato Soup


  • Creator:
    Brittany Mueller

  • Prep Time:
    quarter-hour

  • Cook dinner Time:
    half-hour

  • Whole Time:
    45 minutes

  • Yield:
    6 servings 1x

  • Class:
    Soup

  • Technique:
    Stovetop

  • Delicacies:
    Vegan

  • Weight loss program:
    Vegan


Description

This vegan cream of potato soup is hearty and satisfying. It’s the whole lot a fantastic bowl of cream of potato soup ought to be, vegan or not! Its simplicity lets the flavour and velvety texture of Creamer potatoes shine.


  • ⅔ cup (100 grams) uncooked cashews (plus boiling water for soaking)
  • 1 ⅓ cups (330 ml) water
  • 1.5 lbs (680 grams) Blushing Belle or Boomer Gold Little Potatoes
  • 2 tbsp vegan butter (or any impartial tasting vegetable oil)
  • 1 cup (120 grams) chopped onion
  • ½ cup (75 grams) chopped carrots
  • ½ cup (60 grams) chopped celery
  • ¾ tsp (3.75 ml) salt
  • 12 cloves garlic, minced
  • 2 tbsp (17 grams) all-purpose flour
  • 3 cups (750 ml) vegetable broth 
  • 2 tsp (10 ml) white wine vinegar
  • Salt and black pepper, to style


Directions

  1. In a small bowl, cowl cashews with boiling water and put aside to melt.
  2. Add Creamer potatoes to a big pot and canopy with chilly water. Convey to a boil over excessive warmth. Cut back warmth and simmer potatoes for quarter-hour, or till they’re simply tender. Drain and put aside. 
  3. Add drained cashews and water to a high-speed blender and mix till creamy. Add ¼ to ⅓ of the boiled Creamer potatoes (relying in your desired consistency) and mix. Keep away from over mixing.
  4. When the remaining potatoes are simply cool sufficient to deal with, chop them into eighths or quarters.
  5. In the identical pot used to boil the potatoes, add vegan butter, onions, carrots, celery, and salt. Cowl and prepare dinner over low warmth till tender. Don’t brown. Add garlic, cowl, and prepare dinner for an additional 2 minutes.
  6. Flip warmth to medium and stir within the flour. Cook dinner, stirring consistently, for 1-2 minutes. Regularly add the vegetable broth, stirring as you go to forestall lumps. 
  7. Stir within the blended cashew/potato combination. Add the chopped potatoes and white wine vinegar. Cook dinner on medium-low for five minutes. If desired, modify consistency with water or vegetable broth. Regulate seasoning, including salt, pepper, and white wine vinegar to style.


Key phrases: vegan cream of potato soup, vegan potato soup, vegan potato chowder

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