This hearty and delicious vegan potato soup is perfect for a chilly evening. Made in a slow cooker, it requires minimal effort and yields a creamy, comforting bowl of goodness. Forget complicated recipes and lengthy prep times – this easy-to-follow guide will have you enjoying a flavorful and satisfying vegan potato soup in no time.
What Makes This Vegan Potato Soup Recipe Special?
This recipe stands out because it achieves incredible creaminess without any dairy products. We leverage the natural starchiness of the potatoes, along with a few clever additions, to create a luxuriously smooth texture that rivals any traditional creamy potato soup. The slow cooker method ensures the potatoes become incredibly tender, resulting in a melt-in-your-mouth experience. We’ll also explore flavor enhancements that take this simple soup to the next level.
Ingredients You'll Need:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 cup unsweetened plant-based milk (cashew or soy recommended)
- 2 tbsp nutritional yeast (for cheesy flavor)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: vegan sour cream, chives, croutons
Step-by-Step Instructions:
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened (about 5-7 minutes). Stir in garlic and cook for another minute until fragrant.
- Slow Cooker Magic: Transfer the sautéed vegetables to your slow cooker. Add the cubed potatoes, vegetable broth, plant-based milk, nutritional yeast, thyme, smoked paprika, salt, and pepper. Stir well to combine.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender and easily mashed.
- Blend (Optional): For an extra creamy texture, carefully transfer the soup to a blender (in batches if necessary) and blend until smooth. Alternatively, you can use an immersion blender directly in the slow cooker.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as vegan sour cream, chopped chives, or croutons.
Is This Recipe Gluten-Free?
Yes, this vegan potato soup recipe is naturally gluten-free. Make sure to check the labels of your vegetable broth and plant-based milk to ensure they are also gluten-free if you have a strict gluten-free diet.
How Can I Make This Soup Thicker?
If you prefer a thicker soup, you can simmer it uncovered for the last 30 minutes of cooking to allow some of the liquid to evaporate. Alternatively, you can add a tablespoon or two of cornstarch mixed with a little cold water to the soup during the last hour of cooking. Stir well and let it simmer until thickened.
Can I Use Other Types of Potatoes?
While Yukon Gold potatoes are ideal for their creamy texture, you can experiment with other varieties. Russet potatoes will work, but they might result in a slightly less creamy soup. Consider using a combination of potato types for a more interesting flavor profile.
How Long Will This Soup Last in the Refrigerator?
This soup will keep well in the refrigerator for up to 3-4 days in an airtight container. Allow it to cool completely before storing.
Can I Freeze This Vegan Potato Soup?
Yes, this soup freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
This comprehensive guide provides everything you need to create a delicious and satisfying vegan potato soup in your slow cooker. Enjoy!
