Name: Vegan Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: New American
Ingredients: 2 tbsp extra virgin olive oil; 1 onion; 2 carrots; 2 celery stalks; 2 lb potatoes; 1/2 tsp salt; 1/4 tsp black pepper; 4 cup(s) vegetable stock; 1 tsp garlic powder; 1 tsp dried oregano; 2 bay leaves; 1 can coconut milk; 1/4 cup(s) chopped fresh parsley, plus more for serving; vegan croutons, for serving (optional)

Vegan Potato Soup Recipe

Rating 5.0

| 1

| Last Updated on December 15, 2023

Vegan potato soup is creamy, silky and savory вЂ” all without any meat or dairy! This soup comes together in 35 minutes and is full of fresh vegetables, herbs, spices and creamy coconut milk.

Dinner

New American

ingredients

steps

minutes

Ingredients

Servings:

2 tbsp

extra virgin olive oil

onion

carrots

celery stalks

2 lb

potatoes

1/2 tsp

salt

1/4 tsp

black pepper

4 cup(s)

vegetable stock

1 tsp

garlic powder

1 tsp

dried oregano

bay leaves

can coconut milk

1/4 cup(s)

chopped fresh parsley, plus more for serving

vegan croutons, for serving (optional)

CHECK OUT OUR YOUTUBE CHANNEL!

THE BEST FOOD VIDEOS ON YOUTUBE

Enjoy fun & easy recipes, engaging restaurant reviews & more!

Directions 6 steps | 35 Minutes

Step 1

Wash all vegetables and measure and prep all ingredients.

Step 2

Heat the olive oil in a large pot over medium-high heat. Slice the carrots into coins and finely dice the onions and celery. Dice the potatoes into medium-sized cubes.

Vegan Potato Soup Recipe: Heat the olive oil in a large pot over medium-high heat.

Step 3

Add the onion, celery and carrots to the oil and cook until softened. Stir in the potatoes and cook another 2 minutes. Season with the salt and pepper.

Vegan Potato Soup Recipe: Add the onion, celery and carrots to the oil and cook until softened.

Step 4

Pour in the stock and add the garlic, oregano and bay leaves. Cover and let simmer for 15 minutes, or until the potatoes and carrots are soft.

Vegan Potato Soup Recipe: Pour in the stock and add the garlic, oregano and bay leaves.

Step 5

Remove the bay leaves. Using an immersion blender, blend the soup until creamy and smooth. Stir in the coconut milk and parsley. Season to taste with additional salt and pepper, if needed.