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How to make potato soup [WFPB, oil-free, vegan]

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Wondering how to make potato soup? In this post I share with you how to make a quick and easy vegan, oil-free potato soup from scratch.

Watch the video or keep reading below for the full recipe:

What is potato soup?

Potato soup is a favorite soup for many. It’s basically a soup that includes a generous amount of potatoes, as well as often times includes vegetables, herbs, and spices. This vegan soup is packed with vegetables including potatoes, corn, carrots, celery and onion.

Why make oil-free vegan potato soup?

Most potato soup recipes are made using dairy and chicken stock. This potato soup recipe is vegan. It’s also made without oil. This soup is made using whole food, plant-based ingredients and is suitable for a vegan diet.

Cashew milk for creaminess

This soup is made creamy using homemade cashew milk. If you do not have a blender, or do not want to make cashew milk, simply substitute packaged plant-based milk in equal measure. Be sure to use a “plain, unsweetened” beverage, not one that is flavored with vanilla and sugar.

To make the cashew milk, simply grind the cashews in a blender into a fine powder, then add water and blend until creamy.

Tip: Grind the cashews, then add just 1 cup of water and blend into a cream before adding all of the water. This will help the cashews blend into cream easier than blending them in the full 6 cups of water at first.

Mash the soup if you prefer

If you desire, you can serve this soup as is, or mash the soup at the end of the cooking time using a potato masher. This will make the soup an even more creamy consistency.

Serving suggestions

Make a big batch of this soup and enjoy it for several days. Or, let the soup cool completely and then freeze in a freezer bag for up to six months. Serve this soup with toasted biscuits or bread if desired. Add hot sauce if you prefer a spicy potato soup.

How to make potato soup

Here’s how to make a vegan potato soup from scratch:

How to make potato soup [oil-free, whole food, plant-based, vegan].
This soup is creamy and flavorful. Homemade cashew cream gives this soup body, and dried herbs such as thyme and basil make this soup aromatic.
This soup is packed with vegetables. The recipe includes: Carrots, onion and celery (a trio know as “mirepoix), as well as corn and potatoes.
This recipe is whole food, plant-based and oil-free.
Enjoy this potato soup with biscuits or bread.
Here’s an overview of the ingredients required to prepare this easy potato soup recipe.
Just 8 ingredients: 2 celery stalks, 2 carrots, 1 onion, 4 large potatoes, 1 bag frozen corn, 2 teaspoons dried thyme, 2 teaspoons dried basil, 1/2 cup raw cashews and 6 cups water.
Directions: 1. Saute mirepoix. 2. Add potatoes, corn and herbs. 3. Add cashew milk. 4. Simmer for 30 minutes. 5. Mash with potato masher before serving.
First, blend the cashew milk. 1. Place raw cashews into a blender. 2. Cover with a lid and grind into a find powder. 3. Add 1 cup water. 4. Cover and blend on high until creamy. 5. Add remaining water, cover and blend on high for 30 seconds.
1. Place raw cashews into blender.
2. Cover with a lid and grind cashews into a fine powder. Start on a low speed and then increase the speed.
Add water.
Cover with a lid again and blend on high until creamy.
Then, saute mirepoix (the carrot, celery and onion). 1. Heat a large pot on medium high heat. 2. Add mirepoix. 3. Saute for 5 minutes, stirring occasionally.
Heat pot on medium high heat. Place diced carrots, onion and celery into pot. No oil is required.
Saute for 5 minutes, or until onions start to look translucent and water is starting to seep out from the vegetables. This is called “sweating the vegetables”.
Add potatoes and corn. 1. Add diced potatoes and corn to the pot. 2. Saute for another 5 minutes, stirring occasionally.
Toss potatoes and corn with the mirepoix vegetables. Saute for another 5 minutes or until corn is starting to “sweat”.
Add dried herbs. 1. Add dried herbs and toss to coat vegetables in herbs. 2. Saute for another 1-3 minutes, stirring occasionally.
Add dried basil and thyme to the pot. If you have any other desired flavorings, this is the time to add them.
Toss to coat the vegetables in the dried herbs. You do not need to saute and cook the herbs like the vegetables required.
Add cashew milk. 1. Pour cashew milk into the pot and stir. 2. Bring to a simmer. 3. Reduce heat to medium low. 4. Simmer uncovered for 30 minutes, stirring occasionally.
Simmer soup on medium heat for 30 minutes, or until potatoes are cooked through. Stir occasionally.

 

Before serving, mash soup with a potato masher if desired. Mash until desired consistency prior to serving. This is optional. If you prefer an extra creamy soup, this is a good idea.

That’s it! You made vegan potato soup.
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How to make potato soup [oil-free, whole food, plant-based, vegan].
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