Description
The best creamy vegan potato soup. An amazing dairy free, gluten free, and paleo-friendly meal!
Ingredients
Scale
- 2 tbsp olive oil
- 1 small or medium onion, finely diced
- 3 cloves of garlic, minced
- 2 large russet potatoes, peeled and cubed
- 4 cups low sodium vegetable broth, divided
- 3 tbsp nutritional yeast
- 1 tsp sea salt (more to taste)
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- Red pepper flakes, to taste
- 3/4 cup raw cashews (sea note about soaking)*
- 3 cups kale, roughly chopped and stems removed
- Water, as needed
Instructions
- Heat a large heavy bottom pot or dutch oven. Once hot, add the olive oil and slightly reduce the heat.
- Stir in onion and garlic and cook for 3 minutes, stirring occasionally.
- Stir in the cubed potatoes, then all of the seasonings, then 3 cups of vegetable broth (be sure to set aside 1 cup of the veggie broth for later). Bring to a boil, then reduce to a simmer for 10 minutes (until the potatoes are fork tender).
- Meanwhile, blend the cashews with 1 cup of vegetable broth until very smooth.
- When potatoes are fork tender, stir in the cashew cream. Using an immersion blender or your blender, blend about half or so of the soup until smooth and creamy, leaving some chunks of potatoes (as much or as little as you would like).
- Reduce heat to low, stir in the kale, and allow to cook for 5-7 minutes. If soup is thicker than desired, stir in a little water at time until desired consistency is reached. Taste and adjust salt and pepper as needed.
- Serve with desired toppings and enjoy!
Notes
*As long as you have a high speed blender, such as a Vitamix, you do not need to soak the cashews! If your blender isn’t very powerful, soak the cashews for at least 4 hours.
Do you think I could make this recipe in a crockpot?!
I haven’t tried it! It has such a quick cooking time on the stove so I haven’t tried making in the crockpot but I’m sure it could work! I wouldn’t add the cashew cream until the end!
I am shocked. I am not a huge soup person but this soup blew my boyfriend and I out of the water. So good!! The smoked paprika makes such a difference. Thanks for the recipe!!
Made this for the first time tonight! Directions were a bit confusing, I didn’t have an immersion blender so I just spooned out the potatoes and blended them in my nutribullet then added them back into the soup. Turned out great — we LOVED it! I added carrots because I had some on hand ???? was all in all pretty easy to prep and make!! Enjoy!
★★★★★
Would I be able to use cashew butter instead of blending cashews at home?
Made this today and I am obsessed! I already know this is one I will keep coming back to…it is perfection 🙂 Thank you, Mia!
Such an amazing soup! I can’t stop making it!!
★★★★★
Delicious! The easiest and tastiest potato soup I’ve made. I doubled the recipe to have more leftovers and it’s just as good the next day. Definitely recommend!
★★★★★
Made this last night and thought it was really good! How many days should it last in the fridge?
★★★★
Thank you Julia! It can be kept in the fridge for up to 4 days!
I love love this recipe!!! So easy & so delicious.
the most perfect potato soup i’ve tried so far!
★★★★★
I’ve made this soup twice now and each time it’s been a huge hit even for family members who would normally otherwise have dairy based creamy soups. This soup is the epitome of cozy, warm comfort food and it’s perfect for the holidays! It also doesn’t take too long to cook, and the ingredients are fairly simple. I don’t have a vitamix (and didn’t want to wait four hours to soak the cashews) so I threw them in some boiling water for ~15 minutes, drained them and blended as per usual and it all came out great! 10/10 would recommend this soup to dairy and non-dairy eaters alike!
★★★★★
So good and super easy to make!! Will definitely be making this again soon.
★★★★★
This recipe was perfect! Super easy to make and was delicious!
★★★★★
Made this recipe at my in-laws and we all loved it! Although it’s a vegan recipe, we added chicken sausage to it and it was delish! This recipe is a gem!
★★★★★
DELICIOUS!!! Even my dairy & meat loving father LOVED it!!! So so good I have made it 3 times in 3 weeks all with different people and they all ask for the recipe!! Can’t wait to try more recipes 🙂
★★★★★
I’ve typically shyed away from potato based soups since they’re usually made with cream, so this was the first potato soup I’ve made and it turned out amazing!!! So flavorful and light without feeling too heavy. The perfect winter cozy meal. Added some sautéed mushrooms at the end and it turned out great! Thanks again Mia for a lighter take on beloved classics!
★★★★★
Thank you soo much Katie! I’m so happy you loved it 🙂
I’m excited to try this! Do you think it would be possible to use store bought milked cashews instead of blending your own?
It won’t be as thick and creamy! xo
This sounds do good! Any alternative for those with cashew allergies? Its such pain for me since I’m vegan and allergic to both them and mushrooms haha.
Hi Dina,
I haven’t tried any subs here so it’s hard for me to say! You’ll need the cashew cream for the creamy factor in the soup. I’m so sorry!
THIS IS THE ULTIMATE COMFORT SOUP! Made this last night and it is now one of my husbands and I’s favorite. I switched out the nutritional yeast with a little tamari, oregano, and basil for the same umami flavor. Also subbed broccoli for the kale. I blended up the cashew sauce and added it after about 7 minutes of cooking and it cooked long enough and was so creamy I didn’t even need to blend the potatoes. Super versatile!! Delicious!!
Wow SO delicious! I used a leek instead of an onion, half the amount of cashews, and added a small head of cauliflower in with the potatoes ????
★★★★★
Good soup! Was easy to make. I did end up needing to add more water in the end and add a lot more of each seasoning to get it to my taste. I also wish I would have left more potato chunks than I did. Me and my boyfriend both enjoyed it with some sourdough bread. I would make it again!
★★★★
This was DELICIOUS! 10/10!!
If I wanted to add crumbled Turkey/chicken breakfast sausage, should I take out the cracked red pepper and sub the smoked paprika for regular?
★★★★★
Delicious and creamy recipe. I made the 2x portion and I think 8 cups of broth was too runny.
★★★★★
I’ve already made this soup multiple times, and I also did it in the crock pot! Came out great!! Froze leftovers, and just required another blend in the food processor or blender after it thawed. So good and great guilt free soup!!
Yummy. My daughter and I made, and ate it in 2 days, so we made another pot we loved it so much. I wasn’t sure of the cashews at first, but you don’t taste a nutty flavor. We used whole food’s 365 everyday value organic no salt cashews.
★★★★★
Best potato soup I’ve ever made and my whole family loved it as well!!! It will be on repeat
★★★★★
Such a beautiful looking and tasting soup! I’ll definitely be making this again. ????
★★★★★
I loveeeee this soup! Its so light but filling and it’s so easy to make!! Definitely one of my favorite recipes!
★★★★★
WOWWW! I just made this for my dinner tonight and it’s SO GOOD ???????????? the instructions were clear and had no problem following them! Thanks for this recipe!
★★★★★
What is the carb count? I’d love to try your recipes but being a diabetic it’s hard when I don’t know the nutritional facts.
Made this and instantly sent the recipe to all my friends! It’s incredibly indulgent but HEALTHY! So obsessed – thanks Mia!!
★★★★★
This is DELICIOUS. So simple and satisfying. I will be making this over and over again.
★★★★★
INCREDIBLE!!!
★★★★★
Best soup ever!! so much tastier than any restaurant soup and is way easier to make than expected (coming from a person who has little cooking experience). Was loved by the non-vegans in my family too- thank you for the recipe!
I added broccoli instead of kale and reminded me of broccoli cheddar soup. Tastes really good and easy to make!
★★★★★