Creamy, Cozy, and Ready in Minutes
This easy vegan potato soup delivers classic comfort with minimal effort. Tender potatoes, soft veggies, and a velvety broth come together to create a warm and soothing bowl that feels like the very definition of home. It’s perfect for busy weeknights, cold evenings, or anytime you crave a comforting, creamy soup without heavy ingredients. Simple pantry staples transform into a rich, satisfying meal that fills your kitchen with a cozy aroma. Whether you’re serving it with crusty bread or enjoying it on its own, this soup brings hearty flavor and creamy goodness in every spoonful.
PrintEasy Vegan Potato Soup
Creamy, cozy vegan potato soup made with tender vegetables and cashew cream.
Ingredients
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
4 potatoes, cubed
1 carrot, diced
1 celery stalk
4 cups vegetable broth
1 cup water
1 cup almond milk
1/2 cup soaked cashews
1 tsp thyme
1/2 tsp smoked paprika
Salt and pepper
Chives or parsley
Instructions
1. Sauté onion 2 minutes.
2. Add garlic 1 minute.
3. Add potatoes, carrot, and celery; cook 3 minutes.
4. Add broth and water; simmer 15 minutes.
5. Blend cashews with almond milk.
6. Pour cashew cream into pot with spices.
7. Simmer 2–3 minutes.
8. Season and serve.
Notes
Store 3 days or freeze 2 months.
Blend half for extra creaminess.
Top with roasted chickpeas or herbs.
Preparation Time
Preparation: 10 minutes
Cooking: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
4 medium potatoes, peeled and cubed
1 large carrot, diced
1 celery stalk, diced
4 cups vegetable broth
1 cup water
1 cup unsweetened almond milk
½ cup raw cashews (soaked 15 minutes in hot water)
1 tsp dried thyme
½ tsp smoked paprika
Salt and black pepper to taste
Fresh chives or parsley for garnish
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large pot
Ladle
Sharp knife
Cutting board
Measuring cups and spoons
Blender
Wooden spoon or spatula
Preparation Steps (Beginner-Friendly)
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 2 minutes until soft and fragrant.
- Add the garlic and cook 1 minute until aromatic.
- Stir in the potatoes, carrots, and celery. Cook for 3 minutes, stirring gently as the vegetables begin to soften. 🥕
- Pour in the vegetable broth and water. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes turn tender.
- Drain the soaked cashews. Blend them with almond milk until smooth and creamy.
- Pour the cashew cream into the pot. Add thyme, smoked paprika, salt, and black pepper. Simmer for 2–3 minutes until the soup becomes silky and slightly thick. ✨
- Taste and adjust seasoning.
- Serve hot with chopped chives or parsley and a slice of crusty bread. 😊
Chef’s Tips
Store leftovers in the fridge for 3 days or freeze for 2 months.
Blend half of the soup for an even creamier texture.
Add spinach or kale during the last 2 minutes for extra greens.
Top with roasted chickpeas for added crunch and protein.
Nutrition Information
Serving: 1
Calories: 285 kcal
Protein: 6 g
Carbs: 35 g
Fat: 13 g
Fiber: 5 g
Sugar: 5 g