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 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!
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.
Please pin and share:
jessica
May 16, 2012 at 8:06 pmI just made this and its delicious. So easy. I did have a few variations (added paprika, some chopped Orange pepper) and I only had sweetened vanilla soy.milk on hand, but it turned out great!
Holly
August 23, 2012 at 4:15 pmMaking this soup for a second time in a week, and in August! 🙂 Using leek instead of onion and adding a touch of cayenne. Thank you so much for the quick and yummy recipe. I can’t wait to try more of them!!!!!!!!!!!
Radhika Sarohia
August 28, 2012 at 3:01 amCould this be made with cauliflower instead of potato to keep it low-carb?
Or would that taste totally weird haha
Susan Voisin
August 28, 2012 at 7:21 amYou could do that, but I also have a roasted cauliflower soup that’s really good: https://blog.fatfreevegan.com/2008/02/roasted-cauliflower-soup.html
Jessica B.
September 24, 2012 at 7:56 pmI made this tonight and it tasted great! The texture turned out a little grainy though, not completely smooth. I’m wondering what I did wrong. Maybe I didn’t blend it long enough?
SweetTooth
September 27, 2012 at 11:38 amwow great recipe. Found you through google. This was a hit with the family, and I love that it was easy and quick to make. We are lactose-intolerent in my house, so this met the mark.
I made a few alteration though: I used real butter, I sauteed the onions and added garlic right before the onions turned clear; I fried the onions and garlic in olive oil and added uncooked potatoes to the pan and stir fried it for about 2 minutes before adding the vegetable broth!
I think I’ll add cooked frozen mixed veggies to it next time just to add some color. thanks for the awesome recipe… HAPPY COOKING
cookie
October 13, 2012 at 9:13 amHi Susan,
Thank you for the recipe. I switched sweet potatoes for yukon gold (I didn’t have them)
Great RECIPE and so easy.
Brooklyn
October 14, 2012 at 7:54 pmI made this tonight. It was delicious and all my kids ate it even my picky eater! Thank you!
aj
October 15, 2012 at 8:53 pmi just made this soup using a reg. blender and it turned out marvelous and my three 5 yr olds begged for fourths!!! I added the 1/4tsp. of white pepper and a drizzle of olive oil to the soup after it was cooked. I also used red potatoes instead of yukon. I added some chives and organic soy bacon bits on top for garnish too. It was awesome!! I almost forgot to say i also made my own cashew butter using 2.5 cups raw cashews, 4tbs. walnut oil and grinded in my processor and used this nut butter in my soup i almost didnt get seconds cuz of the kids lol. Thnks for the easy recipe.
BzyPaula
November 7, 2012 at 3:44 pmAbsolutely DELICIOUS! Great soup for our rainy day! We will be making this again.
Thank you!
Catherine
November 24, 2012 at 6:44 pmI have a vitamix and while I use it everyday, I haven’t really use it to make soups. This looks simple and delicious. I am thinking this would taste just as good using sweet potatoes. Thanks for the idea.
Sarah
February 12, 2013 at 5:05 pmi actually exclaimed, “oh my goodness!” when i saw the beautiful texture that turned out in my food processor. what a delicious, simple soup — my favourite combination!
Shellie
February 24, 2013 at 3:00 pmJust a quick question about the raw cashews or cashew butter (optional). Either or are optional? I’d like to make this now, but I just finished my raw cashews making a raw cilantro dip. Wish I saw this recipe first. 🙂
Susan Voisin
February 24, 2013 at 3:12 pmShellie, the cashews are totally optional, and if you look at the end of the recipe, I give the nutritional info for omitting them.
Marian Gleason
February 24, 2013 at 5:19 pmSO COOL that the photo prints on the “print” version – AND that you broke down the instructions into Vita-Mix or Blender options – VERY COOL!! Thanks, Susan – I’ll give you a shout-out via FB when I get it made. 🙂 🙂 🙂 xxMarian
Marian Gleason
February 25, 2013 at 10:27 pmIT IS YUMBO!!! I tripled the recipe (serving it for a birthday party dinner tomorrow) & used my Oster blender, so blended it in 3 batches. SOOOOOoooo creamy! Also, I added 2 cups of defrosted frozen white corn (from Costco) for the triple batch. One suggestion: please give a weight for the potatoes – how many ounces (a pound?) for the 4-serving recipe. I just guessed because I didn’t have Yukon Gold potatoes & used 12 smallish russets for the triple batch. IT IS VERY GOOD!!! 🙂
Charmaine
February 25, 2013 at 6:00 amWow, this looks great – can’t wait to make it! Any suggestions for what to serve it with to make it a dinner? I always struggle with matching up food!! 🙂 Thanks so much for all the delicious recipes!
Juliana
February 25, 2013 at 6:07 amThis is our Favorite Soup! I always double the recipe and serve with broccoli!
Megan
March 11, 2013 at 12:05 pmTried this soup last week and it was amazing! I can’t believe something this easy/few ingredients tastes that good!! I want to make it for a potluck. Do you think keeping it in a crock pot on low would work?
kensington cooker
March 26, 2013 at 4:48 pmHi Susan,
This is one of our very favorites of your recipes. Just wanted to tell you about a variation. Yams and sweet potatoes were dirt cheap at the local produce store, so I mixed russets, yams, and sweet potatoes in a double batch of this. It came out a pretty golden color ( I always cook this with the skins on) and had a subtle sweetness. I used a little more spice and salt to offset the sweetness, but ahh– it was yummy!
Thanks for so many good meals, KK
kensington cooker
April 8, 2013 at 1:21 pmFor those who were wondering how this soup freezes and thaws, I tried it. The taste was just as good, but I’d say the texture suffered a little, becoming grainier and losing some of its silkiness. I think I’ll make only a batch at a time in future.
Susan Voisin
April 8, 2013 at 1:27 pmThanks so much for the feedback! I suspected that the texture would change, but it’s good to have that confirmed.
robin
April 28, 2013 at 6:28 pmI made this tonight. It added leeks absolutely delicious
Will
August 21, 2013 at 7:24 amOMG I’ve been making potato soup based on your recipe and eating a ton of potatoes a la Starch Solution and it’s been amazing! For potato soup I just blend some potatoes (often white) with some water/veggie broth and add a little garlic and onion powder. It’s soooo creamy. I didn’t even need the vegan milk. Then I added chunks of potato and even corn to make more of a chowder.
Once I discovered the creaminess of blended potatoes I even add the cream to my curry chickpeas and cauliflower on rice which is tomato paste based and that gives it a buttery look and taste that is similar to the fatty indian food I used to see. I think this cream can be used in pasta and even mac n cheese. Time to experiment!
Jacqueline
October 4, 2013 at 2:32 pmI’m making this tonight for dinner. My husband and I just started the Eat to Live program and your recipes have been awesome so far. Since I’m new to all of this, out of curiosity what do the cashews add to the soup in terms of flavor, nutrition, etc?
Susan Voisin
October 4, 2013 at 2:48 pmThe cashews add creaminess and a richer/deeper flavor. Good luck with Eat to Live!
Cheryl Morris
November 20, 2013 at 7:15 pmMy favorite cooking method for potatoes is my pressure cooker. I bring them to a full pressure and then let it cool down naturally. The potatoes are perfect every time. If you leave larger ones whole, you might want to cook them about 5 minutes. :))
Shellie
November 20, 2013 at 7:37 pmThis sounds fantastic. I love potato soup, and cannot wait to try this. Thanks for posting. 🙂
bethmo
January 6, 2014 at 7:05 pmThis was a nice soup. Good creamy texture. I wasn’t particularly fond of the rosemary, though. I added just a bit of garlic powder and a touch of Bill’s Best Chick’nish seasoning to help my family accept it, since they didn’t like the smell of the rosemary in it. They are quite particular about seasonings and usually like just plain and simple.
For my family’s taste, I think next time I will use Bill’s Best Chick’nish seasoning instead of the vegetable bouillon, leave off the rosemary altogether and use just a bit of garlic powder. I plan to make this again because the texture was so good compared to other vegan potato soups I’ve had.
Thanks so much for the recipe!
Donna
February 5, 2014 at 6:29 amOne of my favourite soups ever! Love it, make it lots and lots 😀
Emily
February 5, 2014 at 7:37 pmThank you for this recipe! While I found it a bit bland I experimented a little and the end result was awesome. Building on your solid base I sauteed a bag of frozen corn in olive oil, paprika and cumin. I added this to the soup while it simmered on the stove and then added just a few drops of hot sauce. Amazing soup, can’t wait to make it again. This is my first soup in the Vitamix and I’m so happy I started with your excellent recipe.
Sue
February 20, 2014 at 6:12 pmLoving your recipes. We are fairly new vegans and you have helped us with the transition.This potato soup is fast becoming one of our favorite meals. We have always liked corn chowder, so I throw in a cup of corn and a little soy bacon to the basic recipe. My husband can’t get enough.
Cindy
February 28, 2014 at 6:16 pmThank you for this yummy recipe!! I’m new to vegan dishes and this one really works for my husband and I (even with the nut. yeast and cashews–wow!) And it’s so easy too. This will be one of our “usuals” each week. Thanks again!
Sally
December 20, 2014 at 11:06 amThis is absolutely delicous and incredibly easy!!! So glad I found this ❤️ Thank you!
Sarah
January 25, 2015 at 8:12 pmI made this tonight for my husband and I, and we were both so surprised at how good it was! I am making more and more vegan recipes lately and loving them, and getting the husband’s approval isn’t always the easiest thing. This is going into our “keep” pile! Thank you so much for sharing 🙂
Shellie
January 26, 2015 at 4:07 pmOne word….”WOW”. Had some cooked potatoes in the fridge. In literally 4 mins. we had very hot soup…. Delicious… Thanks. 🙂
chen
February 12, 2015 at 6:48 amSusan, do you think subbing tahini for the cashew/cashew butter would be ok?
Susan Voisin
February 12, 2015 at 7:23 amI would start will a little less tahini. It has a more bitter flavor than cashew butter so it may overwhelm the soup if you add too much.
chen
February 12, 2015 at 12:17 pmJust made this with a teaspoon of tahini. It worked out well. I had 2 bowls already. Thank you so much for all your healthy delicious recipes! ♡♡♡
Judyb
February 24, 2015 at 1:12 pmMy vita mix has been my favorite piece of equipment for many years. With their guarantee, it is surely worth the price. The one time it wasn’t working right, they sent a prepaid label, fixed it and had it back in 5 days. YAAAA.
Now my next favorite is my electric pressure cooker. WOW a pot of beans, or soup in less than an hour. You live and learn, I was always afraid of a regular pressure cooker.
Regina
April 8, 2015 at 3:04 pmI just made your delicious soup for lunch! Amazing!! So quick, easy and tasty. I topped it with a bit of shredded green cabbage, shredded carrots, chopped fresh spinach and cut cherry tomatoes. So good! Thanks!!!
Katherine
November 10, 2015 at 4:23 pmI to have just finished making your vita mix potato soup. It was warm delicious and easy. I so appreciate your recipes. I use them all the time.
Jeannie
July 20, 2016 at 4:23 pmIn the process of making this now. I am not vegan, but love nutritional yeast. A reviewer mentioned using corn in the soup. I love to make corn broth with corncobs and use in soups (just hate to waste anything). So will do that in this soup.
Jette
August 22, 2016 at 4:07 pmHi Susan,
I am a new subscriber to your site. I love all of your recipes, and so grateful that you list the nutritional values. I am waiting to buy your cookbook, (is there one)?
I need to ask about the sodium content in most of your soups… Where is the sodium coming from? Is it the vegetable broth? I can leave out table salt, but it doesn’t look like you use that much.
Thanks,
Jette
Susan Voisin
August 22, 2016 at 10:38 pmHi Jette, I don’t have a cookbook yet, but thank you for the interest! To answer your question, the broth I use is the primary source of sodium in my soups. If you just replace it with water, you’ll remove a lot of the sodium.
Stephanie
October 27, 2016 at 9:10 pmI added a little bit of tumeric and fresh parsley, pretty yellow but super fresh!
Sheri A
November 4, 2016 at 9:09 ami have been sick with body aches and just feeling weak. Potato soup sounded so good. I needed a quick and easy recipe so I remembered this one. I Used some organic red potatoes in the microwave. This soup is delicious! Thank you Susan! Love your recipes !💕💕💕💕