Save A creamy, flavorful potato soup loaded with vegetables and herbs—comforting, hearty, and easily made vegan for cozy winter nights.
I first made this soup on a chilly winter evening and it quickly became a family favorite for its rich flavor and smooth texture.
Ingredients
- Vegetables: 2 tablespoons olive oil (or vegan butter), 1 large onion, diced, 2 cloves garlic, minced, 3 medium carrots, peeled and diced, 2 celery stalks, diced, 900 g (2 lbs) potatoes, peeled and diced, 1 parsnip, peeled and diced (optional, for sweetness), 1 leek, cleaned and sliced (optional)
- Liquids: 1.2 liters (5 cups) vegetable broth (ensure gluten-free if needed), 250 ml (1 cup) unsweetened plant-based milk or regular milk, 120 ml (½ cup) plant-based cream or heavy cream (optional, for extra creaminess)
- Seasonings: 1 teaspoon dried thyme, ½ teaspoon dried rosemary, 1 bay leaf, 1 teaspoon salt, plus more to taste, ½ teaspoon black pepper, Pinch of ground nutmeg (optional)
- Toppings (optional): Chopped fresh chives or parsley, Crispy vegan bacon bits or regular bacon (omit for vegan), Shredded vegan cheese or regular cheese
Instructions
- Step 1:
- In a large pot, heat olive oil over medium heat. Add the onion and sauté for 3–4 minutes until translucent.
- Step 2:
- Stir in the garlic, carrots, celery, and leek (if using). Cook for another 4 minutes, stirring occasionally.
- Step 3:
- Add the potatoes, parsnip (if using), thyme, rosemary, bay leaf, salt, pepper, and nutmeg. Mix well.
- Step 4:
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until potatoes are very tender.
- Step 5:
- Remove the bay leaf. For a creamy soup, use an immersion blender to blend about half the soup in the pot (or transfer half to a blender and return to the pot).
- Step 6:
- Stir in the plant-based milk and cream. Warm gently for 2–3 minutes, adjusting seasoning as needed.
- Step 7:
- Ladle into bowls and garnish with chives, vegan bacon bits, and cheese if desired.
Save This soup has brought my family together on many cold nights, creating warm memories with each comforting bowl.
Required Tools
Large soup pot, chefs knife and cutting board, immersion blender or regular blender, ladle
Allergen Information
Contains celery. If using regular cream or cheese, contains dairy. If topping with bacon or cheese, may contain pork or dairy. Ensure plant-based products are nut-free if needed; always check labels for allergens.
Nutritional Information (per serving)
Calories: 255, Total Fat: 8 g, Carbohydrates: 40 g, Protein: 5 g
Save This soup is perfect for meal prep and freezes beautifully for later enjoyment.
Recipe FAQs
- → What vegetables enhance the potato soup's flavor?
Onions, garlic, carrots, celery, leeks, and parsnip all contribute layers of sweetness and aroma to enrich the soup.
- → How can I adjust the soup’s texture?
Blend half the soup for a creamy yet chunky texture, or blend more for a smoother consistency, depending on preference.
- → What herbs add the most flavor?
Thyme, rosemary, bay leaf, and a pinch of nutmeg subtly deepen the soup’s savory and fragrant profile.
- → How to make this winter soup vegan-friendly?
Use plant-based milk, cream, and vegan toppings like vegan bacon bits and cheese to keep it creamy and enjoyable without dairy.
- → What are ideal garnishes for serving?
Freshly chopped chives, vegan or regular bacon bits, and shredded cheese add freshness, crunch, and richness.