This cozy vegan potato soup is packed with hearty potatoes and fresh veggies, making it the perfect warm hug in a bowl. It’s creamy without the dairy, thanks to a clever twist!
I love making this soup on chilly nights. It’s easy to whip up and makes the whole house smell amazing. Pair it with some crusty bread, and you have a meal that feels like a warm cuddle! 😊
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are perfect for this soup because they’re starchy and create a creamy texture. If you don’t have russets, Yukon golds work well too for a buttery flavor.
Coconut Milk: For a richer creaminess, I recommend coconut milk. It’s a great substitute for plant milk if you want more depth. If you don’t like coconut, try cashew or soy milk instead.
Asparagus: Fresh asparagus adds a nice crunch! If it’s out of season, you can swap in frozen peas or green beans for a similar effect.
Raw Cashews: Soaking cashews is key for a creamy blend. If you’re nut-free, try silken tofu for a smooth texture without the nuts.
How Do You Get That Creamy Texture in Soup?
The secret to creaminess lies in blending! First, ensure you soak your cashews for at least 2 hours; this softens them for a smooth blend. When you’re ready, puree them with plant milk until silky. Add this creamy blend to your soup base for that luscious texture you’re aiming for!
- Use an immersion blender directly in the pot to blend your cooked potatoes. This keeps cleanup easy!
- If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Mix in the cashew cream at the end so it doesn’t boil away and lose creaminess.
Cozy Vegan Potato Soup with a Creamy Twist
Ingredients You’ll Need:
For the Soup Base:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
For the Creamy Twist:
- 1 cup unsweetened plant-based milk (such as oat or almond milk)
- 1/2 cup raw cashews, soaked for at least 2 hours and drained
For Additional Flavor:
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 tbsp olive oil or vegan butter
- 1 tsp smoked paprika
- 1/4 tsp ground black pepper
- Salt to taste
For Garnishing:
- Fresh dill, for garnish
- Vegan sour cream or plain coconut yogurt, for topping
- Optional: pinch of red pepper flakes or chili powder for garnish
How Much Time Will You Need?
This cozy vegan potato soup takes about 10 minutes to prep and around 30 minutes to cook. You’ll spend a few minutes sautéing, boiling, and blending before serving up a deliciously creamy soup that’s sure to warm you right up. Perfect for a relaxing night in!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
In a large pot, warm the olive oil over medium heat. Add the chopped onion and sauté until it’s nice and translucent, which takes about 5 minutes. Then, toss in the minced garlic and let it cook for another minute until it’s fragrant. Your kitchen should be smelling amazing by now!
2. Cooking the Potatoes:
Next, add the diced potatoes and vegetable broth to the pot. Bring this mix to a boil. Once it’s bubbling, lower the heat and let it simmer until the potatoes are tender, which should take about 15-20 minutes. This is when the magic of flavor really begins!
3. Making the Cashew Cream:
While the potatoes are cooking, take your soaked and drained cashews and blend them together with the plant-based milk in a high-speed blender. Blend until the mixture is very smooth and creamy. Set aside, as you’ll add this later for that creamy twist!
4. Blending the Soup:
When the potatoes are tender, it’s time to get smooth! Use an immersion blender right in the pot to purée the soup until it reaches your desired consistency. If you don’t have one, you can carefully transfer the soup to a regular blender in batches, then return it all to the pot.
5. Bringing It All Together:
Stir in the creamy cashew mixture and let the whole soup simmer for another 5 minutes to warm back up. Season with salt, black pepper, and smoked paprika to add depth to all that deliciousness.
6. Adding Fresh Veggies:
Now, toss in the asparagus pieces to the pot. Cook for another 3-4 minutes until they are tender but still a vibrant green—not only does it look stunning, but it adds a nice crunch!
7. Serving It Up:
Serve the soup hot and garnish with fresh dill. Top each bowl with a dollop of vegan sour cream or coconut yogurt, and sprinkle with a pinch of smoked paprika and optional red pepper flakes for a bit of heat. Enjoy your cozy meal!
Now, take a moment to savor your warm, comforting bowl of cozy vegan potato soup with a luscious creamy twist! 😊
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes give a nice creamy texture, Yukon golds are a great alternative if you’re looking for a slightly different flavor. Both options work well in this soup!
Can I Make This Soup Ahead of Time?
Yes, you can make it in advance! Just refrigerate the soup after it cools. It will stay fresh for about 3 days. Reheat on the stove over low heat, stirring occasionally to prevent sticking.
What Can I Use Instead of Cashews?
If you need a nut-free option, silken tofu is a fantastic substitute for the cashew cream. Blend about 1 cup of silken tofu with the plant-based milk until smooth for that creamy texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of plant-based milk if the soup has thickened too much.
