When I first wrote about my new love, my VitaMix blender, and mentioned that my daughter was making herself a batch of potato soup every day after school, I figured it wouldn’t be long before I posted the recipe. To tell the truth, it’s such a simple one, adapted from the VitaMix cookbook, that I decided to hold it in reserve for a time when I didn’t have anything new to post.
Well, that time has come. Lately my cooking muse must be on vacation, so while I’m waiting for her to drag her suntanned bee-hind back home, I’ve been relying on a lot of old standards (mostly of the Ridiculously Easy variety) to keep us fed. On nights when I just want to clean out the fridge, I do a vegan version of the old “meat and three veg” where the “meat” is a simple bean or tofu dish and one of the three vegetables is a light soup. Last night’s meal, for instance, consisted of baked tofu, roasted asparagus, salad, and potato soup—hardly gourmet, but somehow elegant in its simplicity.
I’ve mentioned before, I’m sure, that I have no compunctions about using the microwave oven to speed up meal prep. Using it to cook the potatoes and the VitaMix to cook the soup as it blends means that this soup is ready in about 12 minutes. On really rushed nights (and is there any other kind?) I can be serving the soup as a first course while the vegetables are roasting in the oven. I usually don’t even bother to peel the potatoes because blending completely pulverizes the skin, but including the peel makes the soup a sort of gray-green color, so if you want your soup to be creamy white like in these pictures, you’ll need to peel your ‘taters. Just let them cool a little so you don’t wind up with scorched fingers like I did!
Quick and Easy Potato Soup
Potatoes can be microwaved, boiled, steamed, or even baked beforehand, but microwaving is quickest.
3 medium Yukon Gold potatoes, cooked and peeled, if desired
1/2 small onion
1 cup vegetable broth
1/4 teaspoon rosemary
1/8 – 1/4 teaspoon white pepper (using more will make it spicy)
1/2 teaspoon salt, or to taste
1 tablespoon raw cashews or 1/2 tbsp. cashew butter (optional)
1 tablespoon nutritional yeast
1 1/2 cups low-fat soymilk or other non-dairy milk
High-Powered Blender Users: Place two of the potatoes along with the remaining ingredients into the blender in the order given. Start machine on low speed and increase to highest setting. Blend for about 4 minutes, until steaming hot. Dice remaining potato and divide it among 4 bowls. Pour the soup over the potatoes and serve hot.
Regular Blender/Stovetop Users: Chop the onion and sauté it until soft in a medium-sized saucepan. Cut the potatoes into cubes and add 2/3 of them to the pan, along with the broth, rosemary, white pepper, and salt. Simmer, covered, for about 15 minutes. Pour into blender along with cashew butter, soymilk, and nutritional yeast. Blend until smooth. Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot.
Makes 4 servings. Per serving, with cashews: 131 Calories (kcal); 1g Total Fat; (8% calories from fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol; 306mg Sodium; 2g Fiber. Weight Watchers 2 Points.
Without cashews: Per serving: 119 Calories (kcal); trace Total Fat; (1% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 305mg Sodium; 2g Fiber. Weight Watchers Core/ 2 Points.
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{ 29 comments… read them below or add one }
made this the other day because I had tons of fresh rosemary in the backyard. it was great!
Thank you for posting this recipe. I am recovering from a surgery in my mouth, so my options are limited to only soft foods.
I made this with walnut milk, which I made in same VitaMix and it turned out great!
Tastes great thanks!
Could I make this with rice milk? Or could you suggest another product besides dairy or soy? I have a son allergic to soy but we are vegan.
Thanks!
Kristina, any type of unsweetened milk should work. Rice or almond milk would both be great, I think. And someone above mentioned making walnut milk and using it in this recipe. I would have never thought of that, but it sounds delicious!
This has become my go-to easy cold weather soup this fall! Next time I think I'll try a leek variation/addition to the onions – I'll let you know how it turns out! Thanks!
No, the nutritional yeast is just a flavor enhancer. Just add a little extra seasoning and you should be fine.
Beautiful soup! We didn't have the yeast so we left it out but it still tasted incredible! Thank you!
This soup looks so gorgeous! Do you think I could sub tahini for cashews or cashew butter? I have everything else except that.
Sarah, I think tahini would work, but I would start with less because it has a stronger flavor. You can always add more as needed.
Susan, I just wanted to thank you for posting your amazing recipes. I purchased my vitamix through you last Sunday and received it Thursday. It's AMAZING!!! I had seen them advertised and had read about them and really wanted one. I've been visiting your blog for a while and it's one of my favs. When I saw your post for the green smoothie and E's potato soup I was sold. I also checked out Dr. Joel Fuhrman's books because of you and I cannot thank you enough. We've been vegetarian's in my household for a little over a year and are transitioning off dairy and eggs and your blog has been a great source of info. I think I want a pressure cooker now and wanted to know what kind you use. I read some reviews about some where the valve on top can pop off, so I was curious about what kind you are using. Thanks again. I will keep sending my friends to this site for the great food.
RMud, thank you so much for buying your Vitamix through my link! I'm so happy that you're happy with it. Mine has turned out to be one of my most-used appliances.
About pressure cookers, I currently have a Kuhn Rikon, but in the past I've had a Fagor, and I think they are both very safe, with multiple safety-releases. I've been using them for 20 years and have never once had any kind of safety trouble. Whatever kind you get, I recommend stainless steel instead of aluminum, one of the new pressure release tops rather than the old-fashioned jiggle tops, and at least a 6-quart capacity if you're feeding a family.
I hope you have an easy transition off of egg and dairy, and I'm glad my blog has been of help to you!
This is positively delicious. Can’t thank you enough for your recipes. Just about everytime I make dinner it’s from one of your recipes.
I made this and served it to my husband who is a potato soup snob. He thought it was really good, which is high praise coming from him. He actually asked for leftovers the next day, so he really liked it! I thought it was awesome and my boys really liked it too. This recipe is definitely a keeper!
love my vitamix too! and the w-i-d-e array of wonders that can be created with it in minutes. well worth the investment. ~ your soup recipe was easy and delish!
Made this a few nights ago it was yummy. I had baked a few extra potatoes while I was at it. The next day, I took the left-over soup (I made a batch and a half) blended it, warmed it in a pan, add some fresh broccoli flowerets and served it over the warmed up left-over baked potatoes for lunch! YUMS again! Thanks Susan!
5 star recipe! Super easy to make – I went with the the stovetop to blender method, and super yummy.
i made this tonight for a friend of mine who is allergic to dairy and hasn’t had many creamy foods in a long time. Cream of potato is one of the things she missed a lot, so i added it into our dinner last minute and it was a huge hit, topped off by the fact that the recipe is not only delicious, but healthy too. This is sure to be a repeat on both our winter soup rotations.
This potato soup looks so delicious and creamy, and I love that it’s a quick and easy recipe, too. I think I might try adding in other veggies as well, like carrots and celery. Thanks for the recipe! I can’t wait to try it.
a google search for vegan potato soup led me to this recipe, which i made yesterday and, wow, i LOVED it. thank you so much. i can’t wait to try some of your other recipes.
I just thought to look for a potato soup recipe after cleaning up my kitchen from a potato soup dinner. I did not even think about using my blender. Thanks for the thought on that one. And the simple recipe.
I did, however, use a mimic cream because I was out of cashews. It was good, but did turn a grey color b/c I left on the peels. It was a great night to have a warm soup with this crazy below freezing weather we are having! Kinda nice for the south, huh.
Hello – Finally got my Vita-Mix and tried this as my first thing to make. Great recipe! Thank you for sharing!
I was in a pinch tonight for a good vegan soup recipe – I hadn’t been to the grocery store yet. This was quick and easy and tasty, too! This is definately going on my “make often” list of recipes! Used the blender method – it was easy, too.
My at-home hunter-gatherer (just kidding about the hunting) found a ten-pound bag of potatoes on sale for 99 cents. Looks like I’ll be trying every potato recipe in your collection!
This soup is delicious, even without the cashews. I followed the stove-top directions and found it was indeed easy. Even my carnivore hunter-gatherer loved it; in fact he is more and more of a FFVegan convert. I did it with the skins on so it wasn’t the snowy white version in the photos. But I suspect it was even more flavorful and nutritious.
Thanks for yet another hit Susan,
Kensington Cooker
Yum! Gonna try this…and maybe add some broccoli to mine:)
Oh my goodness. I just got a vitamix over the weekend and this was one recipe I was really wanting to try long before I got my machine. Wow, was it delicious! I was out of cashews so I skipped them. Steamy, healthy, vegan soup in under 15 minutes, and delicious too?? I am in love.
Definitely quick and easy! And also delicious
I used little red potatoes, skin on, and it was still nice and white. I added 1/3 of them at the end and pulsed them along with some turnip greens. Came out beautiful and delicious, with dashes of red and green!
I love your recipes and have made several of them more than once. I will try this one next. Thanks for what you do!
I forgot to mention that I wanted to tell you that I have been using an immersion blender to do your soups and it works out great and saves me lots of time. The best part is that the clean up is much less than when I was using the blender. I just put the business end of the blender in the soup and don’t even have to take the pan off the stove!
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