What Makes This Recipe So Good
Dairy free, gluten free, vegan potato soup is incredibly easy to make, and it’s full of comforting flavors and filling ingredients. It’s the perfect dish for a cool, grey day when you just want something warm and cozy to eat.This is a great option for meal prep, freezer meals, or even just leftovers. The soup refrigerates and reheats well, you can totally make a large batch and enjoy it for a few days. Let the potato soup cool completely, then refrigerate it in an airtight container up to 7 days. You can also freeze it up to 3 months. Reheat it on the stovetop, adding liquid if needed to thin it back out.You can totally enjoy this soup as-is, but I find a little crumbled Tempeh Bacon and a sprinkle of shredded vegan cheddar cheese just adds even more of that classic potato soup goodness.
Key Ingredients
Yukon Gold Potatoes – Russet potatoes tend to be the go-to potato, but I really like Yukon gold here. I’m a fan of chunkier potato soups and they generally hold up really well and don’t get a grainy, mealy texture that starchier russets can get.Vegan Half-and-Half – The trick to the perfect vegan potato soup is dairy-free half-and-half. It adds a thick creaminess without being too heavy. Coconut milk would work but the flavor’s not quite right here. You could also try unsweetened oat milk or almond milk, though it won’t be quite as thick and creamy.Liquid Smoke – Highly recommend using this secret ingredient! It gives the potato soup a touch of that smokey goodness you typically get by adding savory bacon, but, you know… without the bacon.
Chef’s Tips
The potato soup will thicken as it cools off. If it becomes too thick, mix in a little more vegetable broth until you’ve got your desired consistency. This works when you’re reheating any leftover soup, too. Just stir in a little broth (or half-and-half) if it’s too thick after refrigerating.On the flip side of that, if the soup is too thin for your liking, you can stir in a little more all-purpose flour to thicken it back up. Also, the more potatoes you purée, the thicker the soup will be.The smaller you dice the potatoes, the faster and more easily they’ll cook through. I dice them into 1″ max cubes. Smaller would work well, too!
Other Vegan Recipes You’ll Love
Vegan Fried “Chicken” (Made with Tofu)How to Cook TempehVegan Seitan “Chicken”Vegan MarshmallowsThe BEST Vegan Chocolate Chip CookiesSeitan Grilled Chicken with Vegan BBQ SauceVegan Cream Cheese10-Minute Vegan Garlic Bread
