Vegan Potato Soup Fall Dinner Recipe
A fall dinner without a bowl of vegan potato soup? Unthinkable. This recipe proves that plant-based doesn’t mean flavorless. Creamy, hearty, and satisfying, this soup is everything you want for the season. Potatoes? Check. A savory base? Absolutely. Full of flavor? You bet. Don’t let the vegan label fool you—this recipe holds its own against any non-vegan counterpart. You’ll be so busy enjoying the soup that you won’t even miss the dairy. Fall dinners don’t get any better than this—quick, simple, and without a single hint of animal products. Plus, you can indulge guilt-free.
Vegan Potato Soup Fall Dinner Recipe
A rich, creamy vegan potato soup perfect for cozy fall dinners, packed with flavor and free from animal products.
Ingredients
- 6 medium-sized potatoes peeled and diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or preferred plant-based milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onions and garlic until soft, about 3-4 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Once the potatoes are tender, use a potato masher or immersion blender to mash until desired texture is reached.
- Stir in the almond milk, thyme, salt, and pepper. Cook for another 5 minutes.
- Adjust seasoning to taste, then serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: 230
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Vitamin A: 8%
- Vitamin C: 25%
- Calcium: 4%
- Iron: 6%
- Potassium: 10%
Additional Notes/Tips
- For a richer flavor, try adding nutritional yeast for a cheesy, vegan kick.
- Want a creamy texture? Blend half the soup and return it to the pot.
- Leftovers keep well in the fridge for up to 3 days—reheat and enjoy!
- Add fresh herbs like parsley or chives on top for a fresh finish.
