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Vegan Potato Soup

Rated as 4.67 out of 5 Stars
11

"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."
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Ingredients

55 m servings 147
Original recipe yields 8 servings

Directions

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  1. 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.
  2. Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
  3. Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

Footnotes

  • Cook's Notes:
  • You can use vegetable broth instead of water if you choose.
  • Mash soup with a potato masher if preferred.
  • This soup adapts well to any flavors you might like to add - curry, cumin, basil, cardamom, whatever you like.

Nutrition Facts


Per Serving: 147 calories; 4.2 25.1 3 0 1237 Full nutrition

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Reviews

Read all reviews 23
  1. 27 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I can see why people like this recipe. I proceeded to make my own twist by adding chunks of veggies after I completed the original recipe. I also added Gardien meat-less chik’n (as seen in the t...

Most helpful critical review

I tried to substitute almond milk with coconut milk and didn't like it at all. Also I didn't have all the right spices

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I can see why people like this recipe. I proceeded to make my own twist by adding chunks of veggies after I completed the original recipe. I also added Gardien meat-less chik’n (as seen in the t...

Doubled the recipe. . . . Used 10 potatoes. All 6 of us were happy with dinner (which Is VERY unusual) . I am the vegan of the group, so I love being able to cook just one meal for all of us....

My husband has many food allergies, so I subbed the almond milk for coconut cream (the fattier part of the can of milk). Ohhhh em goodness. So delicious! I used 2 bouillon cubes to make the wate...

Also I recommend not doubling the black pepper as it’s more than enough with the 1 teaspoon.

I made this soup today. It was amazing!!! I did not have fresh garlic on hand so I used Adobo seasoning instead. I did not use any salt because Adobo has salt in it. I did use the pepper and the...

I baked the potatoes at 425 for 60 minutes, took them out of the oven to cool for a short time. After removing the jackets and dicing the potatoes I then added them to the vegetable mixture tha...

I made this for my daughter who is vegan, and she liked it a lot. I omitted the celery, as she doesn’t like it, and made up for that by adding a 1/2 cup more of onion and carrot. I also didn’t c...

I made this pretty much as written with just a couple of ingredient changes . I used soy milk instead of almond because of allergy to almonds and red potatoes instead of russets because that’s ...

I will definitely make this again. Its very good. I didn't peel the potatoes. I mashed them by hand and left some chunks in the soup. I also didn't add celery and subbed ground celery seed inste...