Pin this A hearty, velvety potato soup thats easy on the wallet, packed with flavor, and easily adapted for vegans. Perfect for chilly days and family meals.
I first made this soup on a cold winter day and it quickly became a family favorite.
Ingredients
- 2 lbs (900 g) Yukon Gold or Russet potatoes: peeled and diced
- 1 large yellow onion: finely chopped
- 2 medium carrots: diced
- 2 celery stalks: diced
- 3 cloves garlic: minced
- 4 cups (1 liter) vegetable broth: use gluten-free if needed
- 1 ½ cups (360 ml) milk or unsweetened plant-based milk: soy, oat, or almond for vegan
- ½ cup (120 ml) heavy cream or full-fat coconut milk: for vegan
- 2 tbsp olive oil or vegan butter:
- 1 tsp salt: plus more to taste
- ½ tsp ground black pepper:
- ½ tsp smoked paprika:
- 1 tsp dried thyme:
- 1 bay leaf:
- ¼ cup chopped fresh chives or scallions: optional garnish
- ½ cup shredded cheddar or vegan cheese: optional garnish
- Crispy plant-based bacon bits or croutons: optional garnish
Instructions
- Step 1:
- Heat olive oil or vegan butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Step 2:
- Stir in garlic, salt, pepper, smoked paprika, and thyme. Cook for 1 minute until fragrant.
- Step 3:
- Add potatoes and bay leaf. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are very tender.
- Step 4:
- Remove bay leaf. Use an immersion blender to puree soup directly in the pot until smooth, or blend in batches for a silkier texture. For a chunkier soup, blend only half.
- Step 5:
- Stir in milk and heavy cream (or plant-based alternatives). Heat gently for 5 minutes, stirring frequently. Do not boil.
- Step 6:
- Taste and adjust seasoning.
- Step 7:
- Serve hot, garnished with chives, cheese, and/or bacon bits as desired.
Pin this This soup brings back cozy family moments gathered around the table during cold evenings.
Required Tools
Large soup pot Chefs knife Cutting board Immersion blender or regular blender Ladle
Allergen Information
Contains Dairy if using regular milk and cream Soy or Nuts if using soy or nut-based milk alternatives To make fully vegan and dairy-free use plant-based milk and cream Always check ingredient labels for allergens and cross-contamination
Nutritional Information
Per serving with vegan options Calories 260 Total Fat 8 g Carbohydrates 40 g Protein 5 g
Pin this This soup is both comforting and flexible, a perfect addition to your meal rotation.
Recipe Questions
- → Which potatoes work best for this dish?
Yukon Gold or Russet potatoes are ideal due to their creamy texture when cooked, providing a smooth and hearty base.
- → How can I adapt this for a vegan diet?
Swap dairy milk and cream with unsweetened plant-based alternatives like soy, oat, or almond milk and coconut cream.
- → What's the purpose of the bay leaf in cooking?
The bay leaf adds subtle herbal notes that enhance the overall flavor depth during simmering and is removed before blending.
- → Can this dish be made gluten-free?
Yes, using certified gluten-free vegetable broth and ensuring all other ingredients meet gluten-free standards keeps the dish safe.
- → What texture options are available when blending?
Use an immersion blender to puree fully for a smooth soup, or blend half for a chunkier consistency with tender potato pieces.
- → What garnishes complement this dish?
Fresh chopped chives or scallions, shredded cheese or plant-based alternatives, and crispy bacon bits or croutons all add flavor and texture.