Vegan Potato Soup
This Vegan Potato Soup is rich, creamy and easy to make with tender potatoes, sautéed onions, garlic, leeks and dairy-free milk. There's nothing like a comforting bowl of soup to warm you up on a cold day. It's a healthy and delicious option that the whole family will love! Vegan, gluten-free, dairy-free, paleo, Whole30 compliant and includes slow cooker and Instant Pot instructions.
Ingredients
- 1 medium white onion , finely chopped
- 4 garlic cloves , minced
- 1 leek , chopped
- 4 cups medium potatoes , scrubbed, peeled and diced (about 3 cups)
- 6 cups vegetable stock / vegetable broth
- 1 cup unsweetened almond milk
- 3-4 tbsps nutritional yeast or sub with 1/2 cup vegan cheddar
- ½ cup vegan cream or sub with cashew cream or full-fat creamy coconut cream
- Salt and pepper
- Fresh herbs to top
Instructions
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Heat a tbsp of oil in a large pot on medium heat. Add chopped onion and cook for a few minutes. Add garlic and leeks and cook for 2-3 more minutes, until aromatic.
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Add diced potatoes, vegetable stock, milk and nutritional yeast or vegan cheese. Bring to a simmer and cook for 15-20 minutes until the potatoes are soft and tender.
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Turn the heat down to low. Use an immersion blender (or transfer to a blender) and blend until smooth.
Stir in the cream, taste and season with salt and pepper.
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Serve and top with some freshly chopped herbs.
Slow Cooker Method
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Sauté the onions in a nonstick pan over medium heat. Then add the garlic, leeks and saute for a few minutes. Then transfer to a large 5-6-quart slow cooker. Add the potatoes, vegetable broth or stock and allow cook on LOW for 4 hours or HIGH for 2-3 hours. Stir in the cream, taste and season with salt and pepper. Use an immersion blender to blend soup until slightly thick and creamy. Garnish with some chopped parsley and serve with some vegan cream or coconut cream if desired.
Instant Pot Method
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Sauté the onions in the inner pot of the pressure cooker. Then add the garlic, leeks and saute for a few minutes. Add the potatoes, vegetable broth or stock.Place lid on Instant Pot, turn vent to SEALING position, and hit MANUAL or PRESSURE COOK / HIGH for 6 minutes. The Instant Pot will take a few minutes to reach pressure. Allow a 10-minute natural release, then do a gradual quick release to release remaining pressure. When pin drops, open lid, stir in the cream, taste and season with salt and pepper.Use an immersion blender to blend soup until slightly thick and creamy. Garnish with some chopped parsley and serve with some vegan cream or coconut cream if desired.
Recipe Notes
How to store: Store in an airtight container in the fridge. It will last for up to 4 days.
To reheat your soup, set it over medium-low heat. Be sure you don't let the soup come to a boil - remove it from the heat once it's warm. You can also pop your soup in the microwave, covered, and heat it at 15-second intervals until warm.
How to freeze:
Just store it in a well-covered container and let it thaw overnight in the fridge before reheating. Frozen potato soup will last for up to 3 months!