Easy Vegan Potato Soup
This Vegan Potato Soup is ultra creamy, comforting and ready in 30 minutes! It's best loaded with all the toppings: vegan sour cream, green onions, vegan cheese and vegan bacon bits.
Servings: 8 servings
Calories: 279kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 pounds russet potatoes, peeled and chopped into small chunks
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- 13.5 ounce can full fat coconut milk
- 1/4 teaspoon black pepper
- salt, to taste (1/2-1 teaspoon depending on your broth)
Recommend toppings
- Vegan Sour Cream
- Vegan Shredded Cheese I used Violife shreds
- "bacon" bits
- chopped green onions
Instructions
Stovetop
- Warm the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes. Now add the carrots, potatoes, thyme and vegetable broth. Bring to a boil, then lower heat to a simmer and cook for about 15 minutes, until the potatoes are fork tender.
- Once the potatoes are tender, pour in the coconut milk and add the pepper. Use a potato masher to mash some of the soup, or blend some of the soup with an immersion blender until somewhat smooth. I prefer to leave a bit of chunky texture.
- Taste, and add more salt as desired. Serve with toppings of choice and enjoy!
To make in an Instant Pot
- Push the sauté feature on the Instant Pot. Add the olive oil, chopped onion and garlic and cook, stirring frequently, until the onion in translucent, about 2-3 minutes.
- Briefly turn off the Instant Pot, and add the carrots, potatoes, thyme and vegetable broth. Give it a little stir, then place the lid on, seal and cook on high pressure for 9 minutes. Release pressure manually, using a towel to prevent any burning. Blend or mash as desired and add coconut milk, pepper and salt to taste.
To make in a Crock Pot
- Add all of the ingredients except the coconut milk to the crock pot and cook on HIGH for 4 hours or LOW for 8 hours. Once the potatoes are fork tender, blend the soup with an immersion blender to desired smoothness, then stir in the coconut milk. Season with salt and serve.
Video
Notes
- Try serving with crumbled tofu bacon or tempeh bacon.
- If you don't want to use coconut milk, you can blend a few cups of the soup with a cup of raw cashews instead for creaminess. Or omit completely for a lighter soup.
- Leftovers will keep in the refrigerator for about 3 days and freezes quite well if needed.
Nutrition
Serving: 1serving | Calories: 279kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Sodium: 503mg | Potassium: 921mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4072IU | Vitamin C: 37mg | Calcium: 42mg | Iron: 3mg