Need something yummy to warm your soul? This creamy and delicious vegan potato soup whips up in just a few minutes and is rich and satisfying with just a little kick of spiciness!
How to make Creamy Vegan Potato Soup:
- Start by sautéing the onions, garlic, carrots, and margarine with a pinch of salt over low heat until onions are mostly clear (avoid browning) (Photo 1).
- Then add water, McKays Vegan Chicken seasoning (or other vegetable bouillon equivalent) and potatoes (Photo 2). (Using diced potatoes and whole potatoes makes it so that you can easily save a few for small dices to add texture to the soup later. If the potatoes are quite large, you may want to cut them in half in order to get them cooked!)
- Bring to a boil, then reduce heat to a simmer and cook soup for approximately 10 minutes or until fork tender. (Now remove whole potatoes from the pot and set aside.)
- Now add ground cayenne pepper and vegan cream cheese (Photo 3). Blend with a hand immersion blender in the pot or in traditional blender in smaller batches (Photo 4). Dice remaining whole potatoes and add to blended soup. Taste test for salt. Serve!
What helps make amazing soup?
Bottom line, one of the most important ingredients in almost any soup is the broth! A lot of store-bought vegetable broths lack flavor (understatemnet of the year, right?!!!) Two of my favorite soup stock bases are Better than Bouillon Vegetable Base (found in many grocery stores) or McKay’s Vegan Chicken Seasoning. I also make my own Vegan Chicken Broth Powder that is also yummy and sodium adjustable.
Saving for later:
If you don't eat all this soup up in one go, don't worry. Save it for later! It'll last up to a week and also freezes in individual servings for up to three months! Just be sure to avoid boiling it when rewarming to prevent a curdled type texture.
Feel like dressing it up?
Add some homemade vegan bacon bits, sliced scallions, and vegan cheddar cheese shreds! Super yum!
No vegan cream cheese on hand?
An equal amount of vegan sour cream or coconut cream (the thick stuff on the top of a chilled can of full fat coconut milk!) also work great!
Other favorite soup recipes:
- Vegan Minestrone Soup
- Vegan Chicken Noodle Soup
- Best Vegan Taco Soup
- Quick and Creamy Vegan Lentil Soup
- Vegan Corn Chowder (family favorite)
If you’ve tried this Creamy Vegan Potato Soup recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!
Vegan Creamy Potato Soup
Ingredients
Saute:
- 1 cup diced onion
- 1 cup diced or shredded carrot
- 6 cloves minced garlic
- 2 Tbsp vegan margarine
Then Add:
- 4 cups cubed peeled potatoes
- 2-3 whole potatoes peeled, small
- 4 cups water
- 2 Tbsp McKays Vegan Chicken Seasoning, or Better than boullion vegetable or no-chicken base
Just before blending soup add:
- ¼ tsp dried ground cayenne pepper
- 4 oz. vegan cream cheese, or about ¼ cup
- ¼ tsp salt, or to taste
Instructions
- Saute onions, garlic, carrots, and margarine with a pinch of salt over low heat until onions are mostly clear (avoid browning).
- Then add water, McKays Vegan Chicken seasoning (or alternate, see blog post) and potatoes. (Use diced potatoes and whole potatoes so that you can save a few for small dices to add texture to the soup later. If the potatoes are quite large, you may want to cut them in half in order to get them cooked!)
- Bring to a boil, then reduce heat to a simmer and cook soup for approximately 10 minutes or until potato chunks are fork tender. (Now remove whole potatoes from the pot and set aside.)
- Now add ground cayenne pepper and vegan cream cheese. Blend with a hand immersion blender in the pot or in traditional blender in smaller batches. Dice remaining whole potatoes and add to blended soup. Taste test for salt. Serve!If re-heating later, avoid boiling the soup to prevent curdling.
Notes
No vegan cream cheese on hand?
An equal amount of vegan sour cream or coconut cream (the thick stuff on the top of a chilled can of full fat coconut milk!) also work great!Saving for later:
If you don't eat all this soup up in one go, don't worry. Save it for later! It'll keep in the fridge for up to a week and in the freezer for about three months. Just be sure to avoid boiling it when rewarming to prevent a curdled type texture.Feel like dressing it up?
Add some homemade vegan bacon bits, sliced scallions, and vegan cheddar cheese shreds! Super yum!What helps make amazing soup?
Bottom line, one of the most important ingredients in almost any soup is the broth! A lot of store-bought vegetable broths lack flavor!!! Two of my favorite soup bases are Better than Bouillon Vegetable Base (found in many grocery stores) or McKay’s Vegan Chicken Seasoning. I also make my own Vegan Chicken Broth Powder that is also yummy and sodium adjustable.Nutrition
Wow. I this creamy vegan potato soup looks so rich that my hubby might not even notice what he is missing! Thanks!
Haha that's my goal when I cook - that my husband doesn't notice what he is missing and my kiddo eats it.
This is so yummy, our new favorite soup! I made it for Julee and family when they got home from vacation and they loved it too!
Yeay! I'm so glad you like it! Thanks a mil for letting me know!
Your soup is amazing. I went light on the cayenne as I wanted my 5 year old granddaughter to like it and not say it was too spicy. She loves it. I steamed some broccoli and chopped it up and sprinkled on top of the soup and it was so good. Like cream of broccoli soup. I used the gold potatoes too and that made the color wonderful. Thanks again.