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Easy Vegan Creamy Potato Soup

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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!