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Vegan Potato Soup

Vegan Potato Soup

A soupy and brothy, not creamy or cheesy, flavorful vegan potato soup! You'll want to make a large batch of this so that you have leftovers for lunches. 

Author Trish Hall

Ingredients

  • 4 cups potatoes, cubed I used Yukon Gold
  • 1 cup onion, diced
  • 2-3 cloves garlic, pressed or minced
  • 1 cup celery, diced or sliced
  • 1 cup carrot, diced or sliced
  • 4 cups vegetable broth
  • 1 tbsp Spike Seasoning or your favorite seasoning salt, optional
  • 1 tsp salt optional
  • 1 cup spinach or kale, chopped
  • 1/2 cup parsley, chopped optional

Instructions

  1. Sauté the onion over medium/high heat in a large pot. Use a splash of broth, water or wine to deglaze the pot if any onion gets stuck. 

  2. Once the onion begins to soften and become translucent, add the celery and carrots. Cook for a minute or two. 

  3. Add the broth and potatoes. Bring to a boil and reduce heat to simmer. 

  4. Add seasoning, if using. Cook until the potato and carrots are fork tender. This will take about 30 minutes. 

  5. Add in any extras that you like...tomato paste, leftover gravy, etc. 

  6. Add in chopped spinach or chard and parsley. 

  7. Serve as is, or blend it a little by using a potato masher or a stick blender. I like it with plenty of chunks of potato, so I just mash it to break up some of the potatoes, but leave most intact. 

  8. Ladle into bowls and serve with your favorite hot sauce, smoked paprika, etc. 

Recipe Notes

Really, do try adding some leftover mashed potatoes and gravy to this soup. It is a delicious addition.