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Vegan Potato Soup Fall Dinner Recipe

Emily Carter
A rich, creamy vegan potato soup perfect for cozy fall dinners, packed with flavor and free from animal products.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 230 kcal

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
Vitamins and Minerals (Per Serving)
  • Vitamin A: 8%
  • Vitamin C: 25%
  • Calcium: 4%
  • Iron: 6%
  • Potassium: 10%

Additional Notes/Tips

  1. For a richer flavor, try adding nutritional yeast for a cheesy, vegan kick.
  2. Want a creamy texture? Blend half the soup and return it to the pot.
  3. Leftovers keep well in the fridge for up to 3 days—reheat and enjoy!
  4. Add fresh herbs like parsley or chives on top for a fresh finish.