Easy creamy vegan potato soup made with 4 simple ingredients and no oil or nuts! This low-fat, plant-based soup will be your new favorite comfort food.
Vegan comfort food doesn’t get easier than this, folks. Creamy, cheesy potato soup made totally vegan and with only 4 ingredients? It sounds too good to be true, but it’s not! 🙂
Potatoes = Comfort Food
Sweet potatoes, yams, white potatoes, Japanese sweet potatoes…you name the potato and it’s a comfort food for me! I am pretty sure I have SOME sort of potato every single day. My favorite way to make them is in the air fryer, but since soup season is here, I’ve had the urge to make some sort of hearty, warming potato soup. That’s where this easy, delicious potato soup recipe came from!
Oil-Free and Nut-Free
Typically creamy vegan soups use some sort of nut (like cashews or almonds!) or even soy (like tofu!) to give them that rich taste and texture…but this amazing soup uses neither. And yet it’s just as creamy, dreamy, comforting, and delicious as you’d want a potato soup to be!
This soup has only 4 main ingredients if you can believe it:
- potato flakes
- minestrone soup veggies (a mix that includes: carrots, onions, white potatoes, zucchini, celery, leeks, and cabbage)
- veggie broth
- nutritional yeast
Whole food, simple ingredients. It doesn’t get better than that.
Easy Vegan Creamy Potato Soup
This potato soup is:
- fully vegan
- ready in less than 30 minutes
…and I am pretty sure it’s my new favorite meal prep item!! You’ve got to make some ASAP.
Easy Vegan Creamy Potato Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
- Category: soup
- Diet: Vegan
1 container of low sodium vegetable broth (32 ounces)
1 bag of Wegmans minestrone vegetables (16 ounces of chopped/diced Green Cabbage, Carrot, Celery, Leeks, Onions, White Potatoes, and Zucchini)
1 cup Bob’s Red Mill flaked potatoes
1/2 cup nutritional yeast
2 tsp garlic powder
Sea salt and black pepper, to taste
Add broth and vegetables to a soup pot. Bring to a boil and let sit for 5 minutes. Stir in potato flakes, garlic powder, nutritional yeast, and salt and pepper. Stir until evenly combined and bring to a boil again. Turn heat to medium low and let simmer for 20-25 minutes until vegetables are soft.
Remove soup from heat and serve hot with fresh parsley on top.
This soup gets even thicker and more flavorful after sitting overnight!
Looking for some other yummy vegan soups to try? Check out these recipes!
Vegan Instant Pot Black Bean Soup
Easy Instant Pot Italian Vegetable Soup
Instant Pot ChickPEA Noodle SoupStay connected:Subscribe to Healthy HelperInstagram: HealthyHelperFacebook: Healthy HelperTwitter: @Healthy_HelperPinterest: Healthy_HelperTikTok: KailaProulxBloglovin’: Healthy HelperBuy my BUDGET TRAVEL EBook!Shop with me on Amazon. Favorite products, fun finds, and more!
Thank you so much for sharing at the Lazy Gastronome’s What’s for Dinner party. Have a fabulous week.
Thanks for sharing at the Meatless Monday party!! Delicious looking soup. Enjoy the rest of your week.
Great recipes but already shared. Please share something new. Anything shared in the last thirty days on the What’s for dinner party, gets deleted. I did not delete it this week – hoping next week is something new. You have some great dishes!! Thanks for taking the time.