Description

This creamy and comforting Vegan Potato Soup is perfect for a hearty meal. Made with Yukon Gold potatoes, fresh vegetables, and seasoned with garlic and parsley, it’s a delicious, dairy-free alternative to traditional potato soups. The soup is gently simmered for tender potatoes and subtle flavors, and can be topped with optional tempeh bacon for added texture and taste.

Ingredients

Scale

Soup Base

2 tablespoons vegan butter
1 large yellow onion, diced
1/2 cup celery, diced
2 carrots, diced
1 teaspoon salt
4 garlic cloves, minced

Main Ingredients

4 Yukon Gold potatoes, cut into bite-size pieces
2 cups soy milk
3 cups vegetable broth
1 bay leaf

Seasoning & Garnish

2 tablespoons parsley, chopped
Black pepper to taste
Tempeh bacon, optional

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Instructions

Prepare the base vegetables: Melt the vegan butter in a Dutch oven over medium heat to create a flavorful base for the soup. Once melted, add the diced onion, celery, carrots, and salt, sautéing for 3 minutes until the vegetables start to soften and release their flavors.
Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, enhancing the aromatic quality of the soup.
Add main ingredients and liquids: Incorporate the bite-sized Yukon Gold potatoes, soy milk, vegetable broth, and bay leaf into the pot. Bring the entire mixture to a boil over medium-high heat.
Simmer the soup: Once boiling, reduce the heat to a simmer and cover the Dutch oven. Let the soup cook for 15 minutes, allowing the potatoes to become tender and the flavors to meld together.
Finish seasoning: Remove the bay leaf from the soup. Stir in the chopped parsley and season with black pepper to taste for a fresh and balanced flavor profile.
Serve: Ladle the hot soup into bowls and optionally garnish with tempeh bacon to add a smoky, protein-rich topping that complements the creamy soup.

Notes

Yukon Gold potatoes are preferred for their creamy texture but any waxy potato can be used.
For a thicker soup, mash some of the potatoes during simmering or add a tablespoon of flour before adding liquids.
Tempeh bacon is optional but adds a smoky depth and extra protein if desired.
Use unsweetened soy milk or any other plant-based milk for creaminess without dairy.
Adjust salt and pepper to taste; the vegetable broth may already contain sodium.
For a gluten-free version, ensure the vegetable broth and tempeh bacon are certified gluten-free.