Vegan Potato Soup
Last Updated on May 29, 2023 by Heather Reseck
You’ll be amazed that vegan potato soup can be so creamy without dairy products, thanks to cashew cream. If you have leftovers, you can transform this into Vegan Corn Chowder by adding corn. This creamy soup is also delicious with broccoli.
The Best Potatoes for Vegan Potato Soup
Thin-skinned potatoes like Yukon Gold, Red Bliss, or new potatoes that hold their shape work best in this recipe. They do not have to be peeled. You can use baking potatoes–russets–but they should be peeled and the cubes will tend to disintegrate more.
How to Make Instant Pot Vegan Potato Soup
I chose small creamer potatoes, cut them in half and then used my Vidalia Chop Wizard to chop them. It’s so much faster that way… and more fun!
Stir the water, potatoes, onion, salt, and bay leaves together in a 6 to 8-quart pressure cooker.
Secure the lid and close the pressure release valve. Select the Pressure Cook/Manual setting and set for 1 minute. When cooking is completed, allow the pressure to release naturally for 15 minutes. Carefully remove the lid.
Remove the bay leaves. Transfer 2 cups of soup to a blender and process until smooth. Stir back into the soup. Stir in the cashew cream.
Pour 2 cups water into the blender and pulse briefly to rinse the blender. Pour into the soup and stir in.
Heat over medium heat, stirring frequently, until heated through. Taste and adjust seasoning. Garnish with chives or parsley.
Refrigerate up to 1 week.
This soup can be frozen, but the texture changes, so it is not an ideal soup for freezing.
How to Make Vegan Potato Soup with Broccoli
Steam 3 cups of bite-size broccoli florets until barely tender, about 2-3 minutes. Stir into soup with the cashew cream.
How to Make Vegan Corn Chowder
Add ¼ cup frozen corn kernels per cup of soup and heat through. If desired, add diced green chiles and/or diced red bell pepper.
How to Make Slow Cooker Vegan Potato Soup
Stir water, potatoes, onion, salt, and bay leaves together in a 4 to 5-quart slow cooker. Cover and cook on low for 8-10 hours, or on high 4-5 hours until potatoes are tender. Proceed with the remainder of the recipe.
How to make Nut-Free Vegan Potato Soup
Substitute 1¾ cups soy milk or coconut milk for the cashew cream. If desired, substitute additional milk for part or all of the 2 cups water.
Vegan Potato Soup
Ingredients
- 3 cups water
- 4 pounds red or yellow potatoes diced into ½ -inch pieces (about 8 cups chopped)
- 1 large onion chopped
- 2½ teaspoons salt
- 2 bay leaves
- 1 cup cashew cream
- 2 cups water
Instructions
- Heat water, potatoes, onion, salt, and bay leaves to boiling in a large saucepan over high heat.
- Cover, reduce heat to medium-low, and cook until potatoes are tender, about 15-20 minutes.
- Remove the bay leaves. Transfer 2 cups of soup to a blender and process until smooth. Stir back into the soup. Stir in the cashew cream.
- Pour 2 cups water into the blender and pulse briefly to rinse the blender. Pour into the soup and stir in.
- Heat over medium heat, stirring frequently, until heated through. Taste and adjust seasoning. Garnish with chives or parsley.
- Refrigerate up to 1 week. Makes about 14 cups.
