Name: Vegan Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp oil; 1 onion (diced); 3 garlic cloves (minced); 2 stalks celery (or 1/2 small celery root, diced (see notes)); 2 medium carrots (diced); 2 pounds potatoes (chopped); 1/2 tsp dried marjoram ((see notes)); 1 Pinch of nutmeg; Salt and pepper (to taste); 4 cups vegetable broth (or water); 2 whole bay leaves ((optional)); 1/3 cup dairy-free cream ((see notes)); Fresh parsley (to garnish); Vegan sausage (sliced (optional))

Title: Cozy Vegan Potato Soup That’ll Make You Feel All the Feels

Hey, ever had one of those days where all you wanna do is wrap yourself in a blanket and eat something that feels like a hug? Yep, me too. And that’s when this vegan potato soup comes to the rescue! It’s creamy, hearty, and super simple. Like, if I can do it, you can definitely do it!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients
Alright, so picture this: You’re in the grocery store, cart in hand, and you gotta grab:
– 1 tbsp oil (whatever you have—olive, canola, it’s all good)
– 1 onion (just dice it, no need to cry over it)
– 3 garlic cloves (the more, the merrier, right?)
– 2 stalks celery (or a small celery root if you’re feeling fancy)
– 2 medium carrots (gotta have that color!)
– 2 pounds potatoes (like, the star of the show)
– 1/2 tsp dried marjoram (herb magic!)
– A pinch of nutmeg (trust me on this one)
– Salt and pepper (season like you mean it)
– 4 cups vegetable broth (or water if you’re in a pinch)
– 2 bay leaves (optional but why not?)
– 1/3 cup dairy-free cream (coconut cream is my jam)
– Fresh parsley (for that pop of freshness)
– Vegan sausage (optional but a game-changer)

So Here’s Why I Make This Constantly
Okay, so I’ve been making this soup forever. Like, I first whipped it up during a freezing cold winter a few years back when my friends and I were snowed in. We had nothing but potatoes and a few sad veggies left, and I was like, “Challenge accepted!” Whipped this baby up, and everyone was hugging their bowls like they were life vests. It’s become my go-to, my “I’m-a-hero” recipe. Plus, it’s totally customizable. Wanna throw in some kale? Do it. Got leftover roasted veggies? Why not!

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything
Okay, listen up! The secret to making this soup creamy and dreamy is blending half of it. Seriously, don’t skip this step! It transforms your chunky stew into this velvety masterpiece. Just use an immersion blender (or regular, but be careful with hot soup splatters). The texture is everything!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Don’t Mess This Up (My Top Tips)
– Overcooked veggies? Nope! Keep an eye on them, ya know? No mushy carrots here!
– Too bland? Salt is your best friend. Start small, taste often!
– Bay leaves: Don’t forget to fish those out before blending or serving! You don’t wanna bite into one of those!
– Dairy-free cream: Don’t skimp on this. It adds that luxurious creaminess we’re all craving.

How to Keep Them From Disappearing (Or, How to Store Them)
So, if by some miracle you have leftovers (unlikely, but possible), just let it cool completely and pop it in an airtight container. It can chill in the fridge for up to 4 days. Wanna freeze it? Do! It’ll keep for about 3 months. Just defrost and reheat gently.

If You Liked This, You’ll Probably Like These Too
Okay, if you love this soup, you’ll probably dig:
– My creamy vegan pumpkin soup (it’s like autumn in a bowl)
– Hearty lentil stew (a total protein punch!)
– And maybe some roasted veggie quinoa? Just trust me!

So, what’s your go-to cozy meal? Let’s swap warm recipes! Can’t wait to hear what you’re cookin’! 🍲✨

Vegan Potato Soup

Flavor-packed Vegan Potato Soup with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Category: Dinner

Yield: 4 servings servings

Ingredients

1 tbsp oil

1 onion (diced)

3 garlic cloves (minced)

2 stalks celery (or 1/2 small celery root, diced (see notes))

2 medium carrots (diced)

2 pounds potatoes (chopped)

1/2 tsp dried marjoram ((see notes))

1 Pinch of nutmeg

Salt and pepper (to taste)

4 cups vegetable broth (or water)

2 whole bay leaves ((optional))

1/3 cup dairy-free cream ((see notes))

Fresh parsley (to garnish)

Vegan sausage (sliced (optional))

Instructions

You can watch the video in the post for easy visual instructions.Heat oil in a large pot over medium heat and add the onion. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Sauté for a further one minute.
Pour in the vegetable broth + bay leaves (if using) and bring the soup to a boil.
Let the soup simmer for about 20 minutes or until the vegetables are softened.
Pour about half of the soup into a different pot. Take out the bay leaves (if used).
Blend this part using an immersion blender until smooth. You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
Pour the blended soup back into the large pot, add the dairy-free cream or canned coconut milk and stir to combine. Let simmer for a few more minutes, taste it, and adjust seasonings. Add more salt/pepper to taste and red pepper flakes for heat.
Serve in bowls, garnish with fresh parsley, and top with slices of vegan sausage (optional). Enjoy!