Super creamy vegan potato soup with a subtle smoky flavor and loaded with potatoes- it will leave you feeling like you’re eating the real deal!
I am so excited to share this cream vegan potato soup! Made creamy with cashews and a quick blending of some of the soup- the texture is out of this world!
I added smoked paprika to slightly mimic the taste of bacon or sausage that may be in a regular creamy soup. I also added nutritional yeast for a almost cheesy flavor. All of the spices and textures are so perfect together- even a meat lover would love this soup!
Something about this soup gives my nostalgic and cozy diner vibes. I see myself making this soup alllll winter long!
The best part is (besides how insanely delicious this soup is), is that it is so easy to make! Not too much chopping, not a long wait time, and just a short list of ingredients.
Also, as long as you have a high speed blender, no soaking of the cashews required! Yes please!
I am seriously so excited for you guys to make this soup! It’s the perfect plant-based bowl of cozy to make all Fall and Winter long.
Be sure to let me know if you give this creamy vegan potato soup a try š I love hearing from you all! Enjoy! xo
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings 1x
- Category: Lunch, Dinner
Description
The best creamy vegan potato soup. An amazing dairy free, gluten free, and paleo-friendly meal!
Ingredients
- 2 tbsp olive oilĀ
- 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.Ā
CC
Do you think I could make this recipe in a crockpot?!
Mia Zarlengo
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!
Tori
Made this for the first time tonight! Directions were a bit confusing, I didnāt 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 ā we LOVED it! I added carrots because I had some on hand š¤ was all in all pretty easy to prep and make!! Enjoy!
★★★★★
Nadira
Would I be able to use cashew butter instead of blending cashews at home?
Caroline
Made this today and I am obsessed! I already know this is one I will keep coming back to…it is perfection š Thank you, Mia!
Kennedy
Such an amazing soup! I can’t stop making it!!
★★★★★
Shelby
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!
★★★★★
Julia
Made this last night and thought it was really good! How many days should it last in the fridge?
★★★★
Mia Zarlengo
Thank you Julia! It can be kept in the fridge for up to 4 days!
meghan
I love love this recipe!!! So easy & so delicious.
Ola
the most perfect potato soup iāve tried so far!
★★★★★
Meg
Iāve made this soup twice now and each time itās 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 itās perfect for the holidays! It also doesnāt take too long to cook, and the ingredients are fairly simple. I donāt have a vitamix (and didnāt 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!
★★★★★
Allie
So good and super easy to make!! Will definitely be making this again soon.
★★★★★
Breanne
This recipe was perfect! Super easy to make and was delicious!
★★★★★
Larissa
Made this recipe at my in-laws and we all loved it! Although itās a vegan recipe, we added chicken sausage to it and it was delish! This recipe is a gem!
★★★★★
Addison Thompson
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!! Canāt wait to try more recipes š
★★★★★
Katie
Iāve typically shyed away from potato based soups since theyāre usually made with cream, so this was the first potato soup Iāve made and it turned out amazing!!! So flavorful and light without feeling too heavy. The perfect winter cozy meal. Added some sautĆ©ed mushrooms at the end and it turned out great! Thanks again Mia for a lighter take on beloved classics!
★★★★★
Mia Zarlengo
Thank you soo much Katie! I’m so happy you loved it š
Liz
Iām excited to try this! Do you think it would be possible to use store bought milked cashews instead of blending your own?
Mia Zarlengo
It won’t be as thick and creamy! xo
Dina
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.
Mia Zarlengo
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!
Maggie Harmon
THIS IS THE ULTIMATE COMFORT SOUP! Made this last night and it is now one of my husbands and Iās 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 didnāt even need to blend the potatoes. Super versatile!! Delicious!!
Sara
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 š
★★★★★