Vegan Potato Soup
Hearty potatoes and sweet corn make this Vegan Potato Soup cozy and filling, whether it’s left chunky or blended silky smooth. Gentle savory seasonings and fragrant aromatics bring everything together with warm, comforting flavor in every bite.
Print TRADITIONAL Recipe
Servings: 6
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.