Description
Cream of potato soup is a rich, hearty, and comforting dish made with simple ingredients like potatoes, onion, garlic, and plant-based milk. It’s perfect for chilly nights and customizable with herbs and toppings.
Ingredients
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 4 cups vegetable broth
- 1 cup plant-based milk or cream (e.g., oat milk or cashew cream)
- 2 tablespoons olive oil or vegan butter
- Salt and pepper to taste
- Optional: 1 teaspoon thyme, rosemary, or 1 bay leaf
Instructions
- Heat olive oil or vegan butter in a large pot over medium heat.
- Sauté onion, garlic, and celery until soft and fragrant, about 5 minutes.
- Add diced potatoes, salt, and pepper; stir to coat.
- Pour in vegetable broth to cover the potatoes. Add herbs if using.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Remove herbs and blend part or all of the soup to desired consistency.
- Stir in plant-based milk or cream and adjust seasoning to taste.
- Warm through and serve hot with optional toppings like green onions or vegan cheese.
Notes
- Use Yukon Gold for buttery texture or Russet for a thicker soup.
- To thicken, blend more of the soup or add a cornstarch slurry.
- Add-ins like corn, carrots, or leeks enhance texture and flavor.
- Freeze in portions for up to 2 months. Re-blend after thawing for smoothness.
- For crunch, top with croutons or roasted chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
