Creamy Vegan Potato Soup
This creamy vegan potato soup recipe is easy to make right in your Vitamix or other high-powered blender! It’s the BEST dairy-free potato soup we’ve ever eaten - loaded with flavor, a thick creamy texture, and soul-warming from start to end. Load it with your favorite toppings like vegetarian bacon and cheese or sip it out of a mug on a cold winter day!
Ingredients
- 1 Tbsp olive oil*
- 1/2 cup chopped onion about 1 small
- 4-5 large cloves garlic minced
- 5 cups water
- 1 1/2 lbs russet potatoes peeled and chopped
- 1/3 cup dry red lentils
- 1/3 cup unroasted unsalted cashews
- 3 Tbsp vegan chicken bouillon powder
- 1 Tbsp white miso paste
- 1 tsp sea salt
Instructions
- SAUTE: Heat the oil in a large pot on medium heat. When hot, add the onion and garlic and saute for 3-5 minutes until lightly browned.
- SIMMER: Then, add the rest of the ingredients to the pot. Cover and bring to a boil. Once boiling, turn the heat to medium low and cook (covered) for 15 minutes until the potatoes are fork-tender.
- BLEND: Remove the large pot from heat and carefully transfer the contents of the pot into your Vitamix. Let it sit without the cover for a minute or two to let some steam escape. Pulse the mixture a few times to break up some of the bigger chunks. Then, slowly increase the speed to high and blend for 1-2 minutes until the soup is smooth and creamy!
- SERVE: Pour the soup into bowls and top with a few croutons, scallions, vegan bacon, and dairy-free sour cream or cheese. Store leftovers in an air-tight container in your fridge for up to a week or the freezer for a month. Enjoy!
Video
Notes
*TO MAKE IT OIL-FREE: Simply skip the olive oil and saute the onion and garlic in water!
Nutrition
Serving: 1bowl of soupCalories: 284kcalCarbohydrates: 45gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gFiber: 5gSugar: 4g
Tried this recipe?Let us know how it was!