Add the chopped potatoes and sauté for a few more minutes. Heat olive oil in a large pot over medium heat. It turned out creamy and delicious. I also added Gardien meat-less chik n (as seen in the two photos I posted). If you’re a soup lover, be sure to check out my full collection of the best vegan soups. A simple and quick recipe, even for the busiest of evenings. I proceeded to make my own twist by adding chunks of veggies after I completed the original recipe. Best Vegetarian & Vegan Prime Day Deals – 2020. All 6 of us were happy with dinner (which Is VERY unusual) . After removing the jackets and dicing the potatoes I then added them to the vegetable mixture that had been simmering for a half hour or so. That’s because it’s so easy to cook up in a single pot. Let sit to thicken a bit more for around 10 minutes. Drain the potatoes and add them back to the pot along with the rest of the ingredients except the milk and coconut milk. I didn’t add the water. While you’re here, don’t forget to join the 5-Day Veggie Challenge. Taste and season lightly with salt and pepper if needed. You can also use an immersion blender in place of mashing the soup. You can use vegetable broth instead of water if you choose. Get the Ultimate Vegan Toolkit – packed with recipes, cheat sheets, and more. Percent Daily Values are based on a 2,000 calorie diet. Add comma separated list of ingredients to exclude from recipe. This vegan potato soup is simple, creamy and delicious, and ready in under an hour! I added some parsley and only used about 1 tsp of salt if that. Return the soup to the pot and add cheese. Loved it!! In fact, I have a whole collection of vegan soups in my recipe box! You saved Vegan Potato Soup to your. I can see why people like this recipe. If you like this soup, you might also want to try this low-fat potato and cauliflower soup recipe, or sample one from the collection of the most popular vegetarian soup recipes. Info. Add comma separated list of ingredients to include in recipe. Your email address will not be published. I tried to substitute almond milk with coconut milk and didn't like it at all. You know I love those one-pot recipes! Grab the Cheat Sheet! Doubled the recipe. Add potatoes, water, and 2 teaspoons salt. Using a potato smasher, lightly smash the mixture and stir again. Add the coconut milk and almond milk and let simmer on low for about 15 minutes. © 2020 Delicious Everyday | Hook & Porter Media. It’s packed with my favorite easy substitutions to vegan-ize your favorite recipes. Make it spicy – Add in half of a tablespoon of crushed red peppers or slice up a jalapeno and add it to the pot. About Nicole, About Us | Work with Me | Privacy & Disclosure Policy. Just know the water could cause the flavor to dilute a bit. Stir until butter has melted. . Sign up for FREE and you’ll get 5 days of vegetarian freebies to take your cooking up a notch! Salt and pepper to taste (sea salt or kosher salt is always best), Garnish: 1 tablespoon chopped fresh parsley. And perhaps the most notorious type of food to dominate the comfort food category is soup. I’m really happy with the results. I used leftover breakfast potatoes that had already been seasoned with onion, cumin, cayenne pepper, chili powder, garlic salt, and black pepper. Return soup to the heat and cook until heated through, about 5 minutes. I also didn't add celery and subbed ground celery seed instead. Free for a limited time. For example, you can mix one part vegan unsalted butter with three parts vegan milk. Remove pot from the heat and puree soup with an immersion blender. Many people don’t mind the texture. Add onion, carrot, celery, and garlic; cook and stir … She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog. If you want to make it thinner after preparing, you can add more almond milk or even a dab of water. In fact, I wrote a whole cookbook full of them. 4 eaches russet potatoes, peeled and cut into 1-inch pieces. Save my name, email, and website in this browser for the next time I comment. So delicious! Let simmer for about 15 minutes or until potatoes are fork soft. Garnish with green onions and chopped fresh parsley. Top with green onions or any other topping for a great warm winter day soup. ), The Spruce Eats uses cookies to provide you with a great user experience and for our, The 6 Best Vegetarian Meal Delivery Services, High-Protein Barley Vegetable Soup With Lentils, 15 Vegetarian Soup Recipes That'll Take the Chill Off, Vegetarian Bean and Barley Vegetable Soup, Slow Cooker Vegetarian Taco Soup (With Vegan Option). I will definitely make this soup again. Most people won't think twice about serving basic cornbread when is on the table. Storage – Store this potato soup in the fridge or freezer in an airtight container. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. In a large soup pot, sauté the onion and garlic in the olive oil for 3 to 5 minutes, until onions are soft. If you want to thicken it after preparing as-is, you can mix some cornstarch into a dab of water and mix that it into the soup. Bring to a boil, then reduce to a slow simmer. https://www.thespruceeats.com/cheesy-vegetarian-potato-soup-recipe-3377981 This super-easy vegetarian homemade potato soup topped with slowly melting cheddar cheese, green onions, and fresh chopped parsley is a potato soup that the whole family can eat. As an Amazon Associate I earn from qualifying purchases. A simple and quick recipe, even for the busiest of evenings. If you like your potato soup thicker, you can always double the amount of potatoes called for in the recipe or reduce the amount of milk included in the recipe. Mash soup with a potato masher if preferred. I am a huge milk fan, it breaks my heart he's allergic. Yes, you can definitely freeze potato soup. While you’re here, don’t forget to join the 5-Day Veggie Challenge. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I baked the potatoes at 425 for 60 minutes, took them out of the oven to cool for a short time. Sign up for FREE and you’ll get 5 days of vegetarian freebies to take your cooking up a notch!. Stir over low heat until the cheese is melted. I will definitely make this again. No need to purée the mixture. Tender potatoes come together with fresh chives and almond milk to make the perfect comfort food. See full disclosure policy here. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes. 147 calories; protein 3g 6% DV; carbohydrates 25.1g 8% DV; fat 4.2g 7% DV; cholesterolmg; sodium 1236.9mg 50% DV. – If you’re a fan of vegan cooking, make sure you snag a free copy of my vegan substitution cheat sheet. It definitely needs the salt that the recipe calls for, so I ended up adding the salt in the recipe. Here are a few favorites: Your email address will not be published. Nutrient information is not available for all ingredients. Enjoy! Potatoes will often change their texture a bit once frozen and then thawed. . Scroll down for the full printable recipes with measurements and detailed instructions. I simmered and stirred until thickened. Amount is based on available nutrient data. So if a recipe without cow's milk makes me happy I definitely will make it again! Cover and allow to cook, stirring occasionally, for 20 to 25 minutes, or until the potatoes are very soft. This should help make it a bit thicker. Add the vegetable broth, bay leaf, and season with salt and pepper. You can also always allow your soup to simmer longer in order to evaporate some of the extra liquid. I used vegetable stock instead of water. this link is to an external site that may or may not meet accessibility guidelines. I didn't peel the potatoes. This simple one-pot vegan potato soup is simple, creamy and delicious. Required fields are marked *. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending. I mashed them by hand and left some chunks in the soup. Wash and dice the potatoes and add them to the boiling water. And this potato soup has quickly become a favorite in my house. Nicole is a 25+ year vegetarian, and author of a vegan cookbook.
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