Vegan Potato Soup
Dive into a comforting bowl of thick and chunky savory potato soup loaded with coconut bacon, chives, and incredible flavors.
Servings: 8 SERVINGS
Calories: 163kcal
Equipment
Ingredients
- 6 large baking potatoes diced into bite-sized pieces
- 1 large yellow onion diced
- 1 shallot diced
- 1 leek sliced and chopped
- 3 cloves garlic minced
- 3 sprigs rosemary chopped
- Sea salt and pepper to taste
- 6 cups vegetable broth
- ½ cup nutritional yeast
Garnish (optional)
- Coconut bacon
- ½ cup fresh parsley chopped
- 3 chives chopped thin
Instructions
VEGAN POTATO SOUP
- Scrub potatoes and dice them into similar sizes (skin on)
- Run potatoes under cold water to wash extra debris from potatoes
- In a large soup pot, saute onions, leeks, shallots, and garlic until onions are translucent.
- Add a little vegetable broth to prevent onions, shallot, and leeks from sticking to the bottom of the pan.
- Add all the potatoes, and cover with vegetable broth.
- Add chopped rosemary and salt and pepper.
- Add nutritional yeast
- Stir.
- Bring to a boil, and cover.
- Reduce to simmer and cook for 30 minutes until potatoes are soft.
- Turn off heat and allow to cool for about 10 minutes.
- Be careful and put half the soup in a high-speed blender and blend until smooth.
- Add back into the soup pot.
- Reheat before serving.
GARNISH
- Add coconut bacon (click link for recipe)(click link for recipe)
- Add chopped chives and parsley.
Notes
To keep the soup chunky yet creamy, I remove half the soup from the pot and blend it until it's smooth.
Then, I add it back into the soup pot with the vegan potato soup's chunky portion.
As a result, you have a thick and creamy soup with beautiful chunks of potatoes and tiny bites of onions and leeks.
Nutrition
Calories: 163kcal | Carbohydrates: 36g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 718mg | Potassium: 798mg | Fiber: 3g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 2mg