Rich and creamy, this vegan potato soup has no added fat and can be made in minutes in a blender. It’s perfect as a light meal or a first course.
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. (When I’m planning ahead, I use the Instant Pot to make a whole batch of potatoes for future use.)
On really rushed nights (and is there any other kind?) I can be serving this potato 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!
Watch How Quick and Easy It Is:
Check out my video to see how quickly you can be enjoying this soup!
Quick and Easy Potato Soup
Ingredients
- 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
Instructions
- 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.
Notes
Nutritional info is approximate.
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Anne F.
December 4, 2016 at 12:27 pmMy refurbished Vitamix was just shipped. This will be my first recipe. Seriously, yum!!
Thank you for all the work you put into this blog. You are a big reason that I’m three years into plant-based eating and much improved in health!
Susan Voisin
December 4, 2016 at 2:29 pmI’m so happy to hear that, Anne! I hope you enjoy your Vitamix!
Marcie
March 14, 2017 at 10:47 pmSusan,
My doctor put me on a very restrictive very low fat, bland diet. Not as restrictive as BRAT, but close. Today at lunch I’d had enough. I was about to eat a bowl of chickpeas from a can and knew there had to be a better way. I found a mock tuna salad recipe over on your ffv recipes that was suitable. And for dinner…it was this recipe. I could’ve cried at the first bite. Creamy flavorful bliss. You’ve never let me down! Thank you for saving me from me from another day of a flavorless diet.
Susan Voisin
March 14, 2017 at 11:24 pmI’m so happy to help!
Allison
August 22, 2017 at 5:51 pmPerfect for post flu recovery!
Jess D
September 28, 2017 at 2:20 amThis was absolutely fantastic. Loved the subtle taste of rosemary and white pepper. The ingredients really work well together. I don’t have a blender so I used my food professor. To save cleanup time and prep time, I processed the onion in there first, then removed the chopped onions to sautee, and next in the food processor, I added almond milk, nutritional yeast, and 2/3 of the potatoes (not cubed, just sliced in half). I only added 1/3 of the potatoes (cubed) to the pan and didn’t transfer anything else to the food processor. This saved a lot of time. I’m completely in love with this soup and it will be in my weekly routine! Thank you so much.
Stacy
November 4, 2017 at 1:08 pmI just made this soup for my 6 year old granddaughter and myself, thank you for this delicious recipe. I will definitely be making this again and again.
Mariaelena
January 7, 2018 at 8:17 amMade this soup with almond milk in the Vitamix and my family loved it!
Natalue
February 13, 2018 at 5:47 pmThis was delicious! Definitely add it to my meals plans! I doubled recipe and it was just enough for 3 of us?? I didn’t serve it with anything else and we are big eaters! Lol! Thanks for sharing!
Collin
May 19, 2019 at 3:04 pmHi! I’ve made twice using vitamix and just as instructed: delicious but soo thick. Am I blending too long/not enough?? More broth? Less potato? Loved the flavor and how easy so hoping you can help!
Thanks!
Susan Voisin
May 19, 2019 at 3:52 pmI would try more broth and maybe blending less time—but still long enough to heat it up.
Patricia Livingston
October 15, 2019 at 3:58 pmMy family and I love this soup and I really appreciate how easy it is to whip up! Thank you for another great recipe.
Ben
February 12, 2020 at 10:23 pmD E L I C I O U S! I’m in my first month of WFPBNO for my health and this potato soup is such a winner! Freezes beautifully and when heated up is just as creamy and yum as it was fresh! I am looking forward to exploring more of your recipes. Thank you for sharing!
Amanda
March 31, 2020 at 11:16 amDo you need the yeast? If you don’t have it, is there anything else you can use? I only have bread machine yeast at the moment.
Susan Voisin
March 31, 2020 at 2:25 pmIt adds flavor but isn’t essential. You could add a little miso, if you have it, or increase the seasonings.
Amanda
March 31, 2020 at 4:41 pmPerfect! Thank you for the quick reply.
Pat
October 3, 2021 at 12:16 pmMade with raw sunflower seeds instead of cashews in my Blendtec- came out great! Thanks!
Diane
October 27, 2021 at 8:48 amThis is my favourite soup recipe of all time. I could literally drink it. Thank you so much for putting this up
Paula
November 15, 2021 at 2:43 pmHave you ever tried this with Russet potatoes? I’m just wondering if it would wind up gummy from the starchiness.
Susan Voisin
November 15, 2021 at 5:51 pmMy daughter has made it with russets, and she liked it.