Go Back
+ servings
Vegan Potato Soup

Vegan Potato Soup

Creamy potato soup with a hint of sweetness.
Prep Time 10 minutes
Cook Time 45 minutes
Course Appetizer, Side Dish, Soup
Cuisine American
Servings 6

Equipment

  • potato masher
  • hand blender (optional)

Ingredients
  

  • 1–2 tbsp olive oil
  • 1 cup onions chopped
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 8 tsp garlic minced
  • 4 medium russet potatoes (about 40 oz.)
  • 4 cups vegetable broth (1 box)
  • 1 can coconut milk organic, full-fat
  • 1 tbsp fresh rosemary chopped
  • 1 tsp thyme dried or fresh
  • 2 tbsp chives plus more for garnish
  • salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot on medium heat.
  • Chop onions, carrots, and celery and add to the pot. Cook for about 5 minutes and then add in the garlic. Let it all cook for another 5–10 minutes while you peel and chop the potatoes.
  • Toss in the chopped potatoes and immediately add the vegetable broth. Stir in the desired seasonings and cover. Let cook for 35 minutes (or more if not softened enough).
  • When softened, mash the potatoes and veggies with a potato masher.
  • Open and stir your canned coconut milk. Pour half of the can into the soup and stir. Keep adding more coconut milk until your soup is soft and creamy.
  • Optional: If you want a smoother soup, use a hand blender to blend any of the remaining vegetables.
Tried this recipe?Let us know how it was!