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By far the most popular post I’ve ever posted on this site is my (now famous) cheese sauce. The great thing about this recipe is that it uses this popular potato-carrot cheese sauce as the base. Throw in some potatoes, carrots, and other favorite veggies and you’ve got an amazing vegan potato soup!
How to Make
To make this delicious soup, prepare one recipe of Vegan Cheese. Boil together potatoes and carrots. When soft, blend in blender with seasonings. There’s an option to make it with oil for added richness, or a low-fat version that substitutes the oil for nuts. Both are delicious! And of course I’m not biased!
In a separate pot, cook 5-6 (or even more) cups of your favorite vegetables. My favorites are potatoes, carrots, an onion, and celery.
How to Store and Reheat
Store in an airtight container in the refrigerator. This soup can also be frozen.
When ready to reheat, if in a microwave safe container, reheat in 30 second increments until warmed through.
To reheat on the stove, turn stove to medium-low heat. Stir periodically to prevent sticking. Done when thoroughly heated through.
Variations
When you make the cheesy base for this soup, you can make it with oil or without oil (both recipes are listed.) If you choose the no-oil version, you can use almond flour, blanched almonds, or raw unsalted cashews in the recipe.
Instead of the vegetables listed above, you could try spinach, corn, cubed squash, cauliflower, or broccoli. These would all be excellent options as well.
Also, if you love this soup, you’ll want to be sure to check out my Oil-Free Broccoli Cheddar Soup that’s made in a very similar way, just with broccoli instead of other vegetables in it.
Be sure to top with baco bits, sour cream, crackers, and sliced green onions for the full mouthwatering effect!
Don’t forget to check out even more of my delicious and simple vegan soup recipes: Vegan Chili (WFPB Option), Oil-Free Lentil Soup, and Red Lentil Curry.
Vegan Potato Soup
Ingredients
- 1 recipe vegan cheese sauce see links above in post
- 4 cups potatoes, peeled & diced half inch cubes
- 3 carrots peeled & sliced
- 1 onion peeled & finely diced
- 3 stalks celery, finely diced
- 1 cup vegetable broth I love Better Than Bouillon available at many grocery stores
- 1 teaspoon chili powder
Instructions
- Prepare cheese sauce (see link in blog post) according to recipe directions.
- In a large pot on the stove, combine potatoes, carrots, onion, and celery. Add water until vegetables are just covered and bring to a boil. Reduce heat to low and simmer until soft, about 5 minutes. Turn off heat and drain excess water.
- After making cheese sauce, pour into pot on the stove over cooked vegetables. Add in vegetable broth (adjust quantity to desired consistency) and chili powder. Stir to combine.
- Top with baco bits, sour cream, crackers, and chopped green onions as desired.
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