Vegan Creamy Potato Soup

Fall is here and this is the time when you start craving more warm, comforting foods like soup. Soups are such a great way to prepare a large amount of food while also eating healthy. There are so many types and so many ways to incorporate lovely seasonal ingredients like greens and root vegetables.

Living in the south you would assume that it doesn't get cold here but it does. Not as bad as the north but we still experience our fare share of chilly days. I wanted to make something that was hot, light and yummy (and of course healthy & vegan) so I thought of making a pureed potato soup!

This creamy, smooth soup will warm your stomach and your heart. It's lovely on its own or paired with a vegan grilled cheese or a side of sauteed kale.

Below you will find the wonderful recipe:

Prep Time: 10 mins.

Cook Time: 25 mins.

Yields: 3-4 servings


  • 8 small potatoes

  • 2 carrots

  • 3 celery stalks

  • 1/2 red onion

  • 4 garlic cloves

  • 2 cups of vegetable stock

  • 1 cup of almond milk

  • 1 T of olive oil

  • dash of cumin

  • dash of cayenne pepper

  • salt to taste

Topping Options:

  • coconut bacon

  • flax-seed crackers

  • scallions

  • fresh herbs


  1. Peel and chop carrots, potatoes, garlic and onions. Chop celery as well.

  2. Heat (medium heat) oil in your pot and add in carrots, celery, onions, garlic and seasonings. Saute until they are soft and light brown.

  3. Add in potatoes and veggie broth. Cover and simmer for 20 minutes.

  4. Scoop soup into your blender and add in non-dairy milk.

  5. Blend until smooth.

  6. Pour into bowls and add toppings of your choice. Enjoy!!

Let me know what you think in the comments below!!!

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