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Vegan Potato Soup

This vegan potato soup combines simple ingredients like Yukon Gold potatoes and onions, simmered until tender and then blended to create a velvety texture with hearty chunks remaining. The process involves sautéing, simmering, and blending, resulting in a warm, comforting bowl with a smooth yet chunky appearance. Finished with a splash of lemon for brightness, it’s a cozy dish perfect for quiet weekends or chilly days.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Yukon Gold potatoes peeled and diced into 2 cm cubes
  • 1 large onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth preferably homemade or good quality store-bought
  • 1 tablespoon olive oil for sautéing
  • to taste salt and pepper adjust at the end of cooking
  • 1 tablespoon lemon juice brightens the flavor, add at the end

Equipment

  • Large pot
  • Immersion blender or regular blender
  • Knife and chopping board
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Start by heating a large pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the diced onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
  2. Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. The kitchen will fill with a warm, savory aroma.
  3. Stir in the diced potatoes, coating them with the onion and garlic mixture. Cook for 2-3 minutes as the potatoes start to absorb the flavors.
  4. Pour in the vegetable broth and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low, cover, and let simmer until the potatoes are very tender, about 15-20 minutes.
  5. Check that the potatoes are soft by piercing a few with a fork; they should yield easily. Remove the pot from heat.
  6. Use an immersion blender directly in the pot to blend about half of the soup until smooth, leaving some chunks for texture, or transfer half to a regular blender, blend, then return to the pot.
  7. Season the soup with salt and pepper to taste, then add a tablespoon of lemon juice to brighten the flavors. Stir well and let simmer for another 2 minutes.
  8. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired. The soup should be velvety with some hearty chunks remaining.
  9. Ladle the hot soup into bowls and serve immediately, garnished with herbs or nutritional yeast if you like. Enjoy its comforting warmth and creamy-chunky texture!

Notes

Remember to leave some of the potatoes unblended for texture, and don’t skip the splash of lemon to brighten the dish.