VEGAN POTATO SOUP
Hearty potatoes and sweet corn make this Vegan Potato Soup cozy and filling, whether it’s left chunky or blended smooth. Gentle savory seasonings and fragrant aromatics bring everything together with warm, comforting flavor in every bite.
FLAVORFUL INGREDIENTS
This Vegan Potato Soup starts with tender potatoes, sweet corn, and hearty vegetables simmering in a savory, herb-kissed broth that smells incredible as it cooks. Garlic and simple seasonings add rich, satisfying depth to every spoonful.
BLEND YOUR WAY
Blend the soup to your liking using a potato masher for a chunkier texture, an immersion blender for a creamier finish, or a regular blender for extra smooth results. This simple step lets you control the thickness and texture so it turns out exactly the way you like it.
SIMPLE STEPS FOR THIS VEGAN POTATO SOUP
Sauté Diced Veggies and Add Aromatic Spices
Add Diced Potatoes and Vegetable Broth
Blend with Potato Masher for Chunkier Texture or Immersion Blender for Creamier Texture
Vegan Potato Soup Ingredients
STEP 1 – SAUTE THE VEGETABLES:
- Dice onion, celery, carrots & potatoes.
- Heat olive oil in a large stockpot over medium heat.
Add the onion and celery and sauté until they begin to soften.
Stir in the carrots and continue cooking until the vegetables are lightly tender.
STEP 2 – BUILD THE FLAVOR:
Add the minced garlic and seasonings to the pot.
Stir well and cook briefly until fragrant and well combined with the vegetables.
STEP 3 – ADD POTATOES, BROTH & BEANS:
Add the potatoes and stir to coat them in the seasoned vegetables.
Pour in the vegetable broth and add the drained garbanzo beans.
Bring to a gentle boil, then reduce heat and simmer until the vegetables are fork-tender.
STEP 4 – BLEND TO YOUR LIKING:
Remove the pot from heat and let it cool slightly.
Blend using a potato masher, immersion blender, or regular blender to reach your desired texture.
STEP 5 – FINISH & SERVE:
Adjust seasoning and thickness with additional broth if needed.
Stir in the drained corn and serve warm with your favorite sides.
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Vegan Potato Soup
Ingredients
- 1 Drizzle Olive Oil
- 1 Medium Yellow Onion
- 3 Ribs Celery
- ½ Bag Baby Carrots (16 oz bag) (more or less as desired)
- 1 tbsp Minced Garlic
- 2 tsp Lowry's Seasoned Salt
- 1 tsp Thyme
- 1 tsp Dried Rosemary
- ½ tsp Black Pepper
- 5 Medium Russet Potatoes (or a similar amount of baby potatoes)
- 2 Boxes Vegetable Broth Carton (32 oz ea)
- 1 Can Garbanzo Beans (Chickpeas) (15 oz)
- 1 Can Corn (15 oz)
Serve with Optional:
- Rye Bread or Saltine Crackers
Instructions
- This recipe is flexible and easy to adjust based on the vegetables you have on hand. Feel free to add more or less onion, celery, carrots, or potatoes, and adjust the spices and broth as needed to keep the flavors balanced.
- Heat a generous drizzle of olive oil in a 6 qt stockpot over medium heat.1 Drizzle Olive Oil
- Dice the onion and celery, add them to the pot, and sauté for about 3 minutes, stirring occasionally until they begin to soften.1 Medium Yellow Onion
- While they cook, dice the carrots and add them to the pot. Stir well and continue sautéing for another 3 minutes.3 Ribs Celery, ½ Bag Baby Carrots (16 oz bag)
- Add the minced garlic and seasonings to the pot. Stir well and cook for about 2 minutes, allowing the garlic to become fragrant and the spices to bloom and meld together.1 tbsp Minced Garlic, 2 tsp Lowry's Seasoned Salt, 1 tsp Thyme, 1 tsp Dried Rosemary, ½ tsp Black Pepper
- Scrub the potatoes thoroughly, leaving the skins on for added texture and nutrients, or peel them if preferred.5 Medium Russet Potatoes
- Dice the potatoes into medium chunks, add them to the pot, and stir well. Cook for about 3 minutes to coat them in the seasoned vegetables.
- Pour in the vegetable broth.2 Boxes Vegetable Broth Carton (32 oz ea)
- Drain the garbanzo beans and add them to the pot, stirring to combine.1 Can Garbanzo Beans (Chickpeas) (15 oz)
- Bring the soup to a gentle boil, then reduce the heat to a low simmer. Cook for 30–40 minutes, stirring occasionally, until the potatoes are fork-tender.
- Once the vegetables are tender, remove the pot from the heat and let it cool for a few minutes.
- Carefully blend the soup to your preference using a potato masher for a thinner, chunkier texture, or an immersion blender for a creamier consistency.
- Taste the soup and adjust salt or seasonings as needed. Add more broth to thin it out, if necessary.
- Drain the corn, add it to the pot, and stir well to combine.1 Can Corn (15 oz)
- Serve with salt and pepper to taste, and accompany with saltine crackers or rye bread.
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FAQ'S FOR THIS VEGAN POTATO SOUP RECIPE
1. Can this soup be made thicker or thinner?
Yes. The texture is easy to adjust by blending more or less of the soup and adding additional vegetable broth until it reaches your preferred consistency.
2. Can this Vegan Potato Soup be made ahead of time?
Yes, this soup stores very well. Make it ahead and refrigerate for up to 4–5 days, then reheat gently on the stovetop, adding a splash of broth if needed.
3. Can different vegetables be used in this recipe?
Absolutely. This recipe is very flexible and works well with variations in onion, celery, carrots, or potatoes based on what you have on hand. Just adjust the seasonings and broth to keep the flavors balanced.
4. Is this soup freezer-friendly?
Yes, it freezes well. Allow the soup to cool completely, store in freezer-safe containers, and thaw overnight in the refrigerator before reheating.
