• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I LOVE VEGAN
  • recipes →
  • go vegan!
  • subscribe
menu icon
go to homepage
  • recipes →
  • go vegan!
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • subscribe
    search icon
    Homepage link
    • recipes →
    • go vegan!
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » All Recipes

    Vegan Cream of Potato Soup

    a bowl of vegan cream of potato soup
    a bowl of potato soup with garnishes

    This post is sponsored by The Little Potato Company.

    This vegan cream of potato soup is lush, satisfying, and full of hearty chunks of potato. It’s everything a great bowl of cream of potato soup should be, vegan or not! Its simplicity lets the flavour and velvety texture of Creamer potatoes shine. Enhancing simple ingredients is key to a cream of potato soup that’s charmingly laidback, not bland or boring.

    a bowl of vegan cream of potato soup

    Cream of potato soup is a classic and endlessly adaptable soup. Having a go-to recipe that you can make your own is essential. If you haven’t already found yours, I hope you find that this recipe is “the one”!

    Sometimes veganizing cream-based soups and sauces can be difficult to get just right. The easiest and most obvious option is to substitute non-dairy milk for cream. Depending on the brand and type of non-dairy milk, sometimes there’s a vague sweet or vanilla-y flavour, even with plain unsweetened varieties. It’s mild, but it quietly whispers, “This soup is vegan, isn’t it?”. It’s something you want to avoid in any case, but in an understated soup like cream of potato? It’s essential.

    Combining a couple of elements to thicken and add creaminess tastes more subtle and doesn’t take away from key flavours. For cream of potato soup, that’s easy. Just blend some of the Creamer potatoes into the soup. Using Creamer potatoes, cashew cream, and a roux + broth to thicken and add creaminess, you can use less of each. That makes for a base that doesn’t taste vegetable broth-y, nutty, or vanilla-y with that hint of sweet. It will taste like potatoes though, this is a potato soup after all.

    Coming back to the simplicity of cream of potato soup: the potato prep. Using Creamer potatoes cuts the usual potato preparation down to: opening a bag of Little potatoes and dumping them into a pot. Easy.

    a bowl of vegan cream of potato soup and a bag of Little potatoes

    Little potatoes are pre-washed. Their skins are nutritious but also thin and delicate — no peeling required (even in recipes where potatoes are mashed or blended, like cream of potato soup!) They’re measured, right down to the millimetre, so that every Creamer in the bag is cooked to tender potato-perfection, all at the same time.

    I used The Little Potato Company’s Blushing Belles but I’d also recommend Boomer Gold in this recipe. But you can experiment with any of their varietals if you like! Check them out on the Little potatoes’ Products Page.

    Making the soup:

    To start the cashew cream, soften raw cashews before blending them. Since I lack the foresight to plan meals ahead of time, I don’t soak raw cashews overnight. Just measure them into a bowl and cover them with plenty of boiling water (so that it stays hot). Set them aside to soften while you start cooking the soup. (Boiling the cashews on your stovetop affects the colour and texture more than this “quick soak” method.)

    Simmer the Little potatoes until they’re just tender and then set them aside. In the same pot, sweat the mirepoix + garlic with vegan butter or oil. Stir in the flour and cook for another minute or two before gradually adding your favourite vegetable broth.

    adding vegetable broth to the soup

    Blend the softened cashews with water (for cashew cream, use a 1:2 ratio) until creamy. Add some of the Creamer potatoes and blend them briefly. They don’t need to be perfectly smooth, don’t over blend them! How many Creamers you blend into the soup is up to you. Blend a quarter of them for a creamy soup with lots of hearty potato chunks, or up to a third for a thicker, potato chowder consistency.

    Blending the cashew cream with a quarter of the cooked potatoes.

    Chop the remaining Creamer potatoes into nice, chunky pieces and add them to the pot. Give the soup a stir, a taste, and adjust the seasoning with salt to bring out the flavours and white wine vinegar to brighten them up.

    a bowl of potato soup with garnishes
    Garnishes optional! A swirl of cashew cream, a drizzle of olive oil, and chopped herbs adds a little elegance to this casual potato soup.

    Serving Suggestion:

    For a nourishing lunch, serve a hot cup of potato soup with some grainy crackers and a big ol’ veggie sandwich or side salad. For something a little cozier and relaxed, ladle up a hearty sized bowl and serve it with a crusty buttered baguette.

    More vegan potato soup recipes:

    • Creamy Red Coconut Curry Soup
    • Vegan Potato & Leek Soup
    • Vegan Loaded Baked Potato Soup
    • Vegan Instant Pot Little Potato & Corn Chowder
    Little potatoes logo

    This post is sponsored by The Little Potato Company.

    The Little Potato Company has a new Easy Peazy Recipe Seeker Tool! It’s perfect for deciding what to have for dinner tonight. My favourite feature is the “Goes with” filter to find recipes that go with tofu or veggies. Thanks for supporting the brands that support I Love Vegan!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Vegan Cream of Potato Soup

    • Author: Brittany Mueller
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Total Time: 45 minutes
    • Yield: 6 servings 1x
    • Category: Soup
    • Method: Stovetop
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This vegan cream of potato soup is hearty and satisfying. It’s everything a great bowl of cream of potato soup should be, vegan or not! Its simplicity lets the flavour and velvety texture of Creamer potatoes shine.


    Ingredients

    Scale
    • ⅔ cup (100 grams) raw cashews (plus boiling water for soaking)
    • 1 ⅓ cups (330 ml) water
    • 1.5 lbs (680 grams) Blushing Belle or Boomer Gold Little Potatoes
    • 2 tbsp vegan butter (or any neutral tasting vegetable oil)
    • 1 cup (120 grams) chopped onion
    • ½ cup (75 grams) chopped carrots
    • ½ cup (60 grams) chopped celery
    • ¾ tsp (3.75 ml) salt
    • 1-2 cloves garlic, minced
    • 2 tbsp (17 grams) all-purpose flour
    • 3 cups (750 ml) vegetable broth 
    • 2 tsp (10 ml) white wine vinegar
    • Salt and black pepper, to taste

    Instructions

    1. In a small bowl, cover cashews with boiling water and set aside to soften.
    2. Add Creamer potatoes to a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat and simmer potatoes for 15 minutes, or until they’re just tender. Drain and set aside. 
    3. Add drained cashews and water to a high-speed blender and blend until creamy. Add ¼ to ⅓ of the boiled Creamer potatoes (depending on your desired consistency) and blend. Avoid over blending.
    4. When the remaining potatoes are just cool enough to handle, chop them into eighths or quarters.
    5. In the same pot used to boil the potatoes, add vegan butter, onions, carrots, celery, and salt. Cover and cook over low heat until tender. Do not brown. Add garlic, cover, and cook for another 2 minutes.
    6. Turn heat to medium and stir in the flour. Cook, stirring constantly, for 1-2 minutes. Gradually add the vegetable broth, stirring as you go to prevent lumps. 
    7. Stir in the blended cashew/potato mixture. Add the chopped potatoes and white wine vinegar. Cook on medium-low for 5 minutes. If desired, adjust consistency with water or vegetable broth. Adjust seasoning, adding salt, pepper, and white wine vinegar to taste.

    Keywords: vegan cream of potato soup, vegan potato soup, vegan potato chowder

    Did you make this recipe?

    Tag @ilovegan on Instagram and hashtag it #ilovegan

    « Vegan Chocolate Zucchini Bread

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello!

    We're Brittany and William!
    We live in Alberta, Canada. We love eating really great (vegan) food + promoting veganism in a friendly and relaxed way.

    More about us →

    Popular Recipes

    • Creamy Vegan Broccoli Soup
    • Garlicky Cashew Broccoli & Tofu Stir-Fry
    • Vegetable Pakoras
    • Vegan Rice Paper Rolls with Sriracha & Soy Sauce Tofu and Peanut Sauce

    Footer

    ↑ back to top ↑

    About

    • About Us
    • Privacy Policy

    ✉ Subscribe

    • Sign Up for recipes by email

    Contact

    • Contact
    • Collaborate
    • FAQ

    Copyright © 2021 I Love Vegan Inc.