Best 2 Vegan Potato Soup Minimalist Baker Recipes

Welcome to the exciting world of vegan potato soup, where comfort and taste come together in perfect harmony! This creamy and delectable soup is a minimalist baker's dream, featuring a symphony of simple yet flavorful ingredients that blend effortlessly to create a hearty and satisfying meal. Indulge in the creamy texture of cooked potatoes, the subtle sweetness of carrots, the aromatic embrace of celery, and the delicate crunch of onions, all harmoniously united in a rich and flavorful broth. Whether you're a seasoned vegan, a curious culinary explorer, or simply seeking a wholesome and comforting dish, this vegan potato soup promises to delight your taste buds and warm your soul.

Let's cook with our recipes!

VEGAN POTATO SOUP

Vegan Potato Soup image

My mother and I came up with this one night when an abundance of potatoes were around. The almond milk makes it so smooth and creamy. Enjoy! Top with green onions or any other topping for a great warm winter day soup.

Provided by Autumn Pumpkin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
3 cloves garlic, minced
4 russet potatoes, peeled and cut into 1-inch pieces
4 cups water
4 teaspoons salt, divided
2 cups almond milk
1 teaspoon ground black pepper

Steps:

Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 25.1 g, Fat 4.2 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 1236.9 mg, Sugar 4.6 g

VEGAN BAKED POTATO SOUP

Vegan Baked Potato Soup image

Knobby, starchy russet potatoes are the humble heroes of comfort foods that run the gamut from homey to luxurious, especially when partnered with dairy. This soup is one of the homier ones: lots of potato, plus some cashew milk and vegan sour cream make for a creamy, chunky, loaded-potato kind of soup. Despite the name, we boil the potatoes in vegetable broth and cashew milk instead of baking, which speeds things up and increases the potato flavor. Be sure to pull out a good amount of cooked potato before pureeing the soup or it will edge toward mashed potatoes. As for the potato peel topping (a vegan alternative to bacon bits), the less potato flesh you remove with the peel the crispier your fried bits will be.

Provided by Food Network Kitchen

Time 40m

Yield About 2 quarts; 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1 bunch (about 6) scallions, thinly sliced, white and green parts separated
2 cloves garlic, minced
4 cups vegetable broth (see Cook's Note)
1 1/2 cups unsweetened cashew milk
2 pounds russet potatoes, peeled, cut into big chunks and peelings reserved
Kosher salt and freshly ground black pepper
Smoked paprika (hot or sweet), for dusting
2 tablespoons nutritional yeast
2 tablespoons vegan sour cream, plus more for serving
4 to 6 ounces vegan cheddar shreds (1 to 1 1/2 cups)

Steps:

Heat a medium-size heavy pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil, the scallion whites and all but about 1/4 cup of the scallion greens and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until tender and aromatic, about 1 minute. Add the broth, cashew milk, potatoes, 1 1/2 teaspoons salt and a generous amount of pepper. Bring to a boil, then cover, reduce the heat and simmer until the potatoes are tender and crumble when pierced with a fork, about 10 minutes. The cashew milk will look curdled when it first comes to a boil and for a few minutes after it simmers, but it will smooth out when the soup is pureed.
While the potatoes cook, dry the reserved potato peelings well. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the potato peels flesh-side down in a single layer and fry, turning once or twice, until crispy and golden brown, about 4 minutes total. Transfer to paper towels using a slotted spoon, then immediately season with salt and a generous dusting of smoked paprika and transfer to a plate or rack-the longer they stay on towels, the quicker they de-crisp.
When the potatoes are done, turn off the heat and use a slotted spoon to scoop one-third to one-half of the chunks into a bowl. Puree the remaining mixture in the pot with an immersion blender until smooth. Alternatively, allow the mixture to cool slightly and then puree in batches in a regular blender. (See Cook's Note.) Stir in the nutritional yeast and vegan sour cream until smooth.
Return the potato chunks to the soup, crumbling them a bit as you drop them into the pot. Heat over low heat until hot; it doesn't have to come to a boil. Taste and adjust the seasoning with more salt and pepper as needed.
Divide the soup among shallow bowls and top each with some vegan cheddar, a dollop of sour cream and some reserved scallion greens. Crumble the potato peels over the tops.

Tips:

For a creamy soup, use a high-powered blender or immersion blender to puree the potatoes until smooth.
If you don't have a blender, you can mash the potatoes with a potato masher until smooth.
To make the soup heartier, add some chopped cooked vegetables, such as carrots, celery, or peas.
For a smoky flavor, add a teaspoon of smoked paprika to the soup.
To add a bit of spice, add a pinch of cayenne pepper or red pepper flakes to the soup.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh herbs, such as chives, parsley, or dill.

Conclusion:

This vegan potato soup is a delicious and easy-to-make recipe that is perfect for a cold winter day. The soup is creamy, flavorful, and packed with nutrients. It is also a great way to use up leftover potatoes. So next time you have some extra potatoes on hand, give this recipe a try. You won't be disappointed!