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Creamy Vegan Potato Soup

Author: Sam Turnbull • It Doesn't Taste Like Chicken

  • Prep time: 10 mins
  • Cook time: 20 mins
  • Total time: 30 mins
  • Serves: 6-8 Servings


  • 1 Tablespoon Olive Oil
  • 3 Stalks of Celery, chopped
  • 2 Medium Carrots, peeled and chopped
  • 1 Yellow Onion, chopped
  • 4 Cloves of Garlic, minced
  • 3 Medium Russet Potatoes, peeled and chopped
  • 1 L (4 Cups) Vegetable Broth
  • 1 Cup Coconut Milk (or other Unsweetened Non-Dairy Milk, I like coconut because it's rich)
  • 1.5 teaspoons Salt or to taste

Optional Toppings:

  • Coconut Bacon (or any other vegan bacon)
  • Green Onions
  • Vegan Cheddar Cheese
  • Chives


  1. Heat the oil in a large pot over medium-high heat. When it is hot, toss in the celery, carrots, and onions. Sauté the veggies, until they soften and begin to brown. Add the garlic and sauté for one minute more. Add the potatoes and veggie broth. Cover and simmer for about 15-20 minutes, until a fork can easily pierce all the way through the veggies.
  2. Use an immersion blender straight in the pot. Blend until it is perfectly smooth. If you don't have an immersion blender, you can carefully scoop some soup into a standing blender, and blend in very small batches. Remember to not fill your blender up too high or you will have a hot soup explosion! I like my soup creamy and silky, but if you prefer some veggie chunks in yours remove some of the soup, blend, and then mix the two back together again.
  3. Once blended, stir in the coconut milk or non-dairy milk of choice. Taste, and add salt according to your preference.
  4. Sprinkle on some delicious toppings, if you are into that kind of thing (you should be into that kind of thing), and enjoy!


potato_soup.txt · Last modified: 2020/01/17 16:01 by zeppo