One-Pot Potato Soup

Since we’re in the throes of winter, I’ve really been feeling the simple, warm and cozy soups and stews lately. I’ve also wanted to come up with more blended soups since my trip to Scotland and Ireland with my mom and brother at the end of 2019; more so now than ever, since we’ve all missed out on traveling this past year…

While this post isn’t about reliving my travel experiences, I was unsure about what kind of food we’d find while traveling to Scotland and Ireland, but there ended up being quite a lot of things for us to try! Creamy, blended soups, though, were definitely the most common. All that said, this soup is the first of what will likely be many creamy plant-based soups on this blog.

This one-pot potato soup is:

• Thick
• Creamy
• Filling
• Flavorful
• Comforting

It’s made up of some of the more common kitchen staples (potatoes, carrots, celery, onions & garlic) and comes together to make a warm and delicious dish.

It’s easy to whip up in a smaller batch or make and store in the fridge for batch-cooking for the week. You can also play with the texture to get it to where you really like it – you can leave it chunky, puree it until smooth, or land somewhere in between. I personally prefer to throw half of it in a high-speed blender and add it back to the other, chunky half to get a full range of texture.

It’s perfect for these colder winter days, and doesn’t even need to paired with anything else – with potatoes as the base, it’s filling on it’s own, and with those great, classic kitchen staples, it doesn’t need anything but salt and pepper at the table to have great flavor.

If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. Enjoy!

Plants Not Plastic

One-Pot Potato Soup

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 cups

Course: Main Course, Soup

Cuisine: American

Calories: 129

Ingredients Equipment Method Video Notes

Ingredients

  

• 4 medium russets cubed (sub 5-6 Yukons)
• 2 stalks celery sliced
• 2 medium carrots diced
• 1 small onion diced
• 4 cloves garlic minced
• 3-4 cups vegetable broth sub water
• 1 cup unsweetened plant milk I used almond
• 1/4 cup nutritional yeast
• 2 tbsp flour sub oat flour for gluten free
• 1 large bay leaf
• 1 tsp dried thyme sub 1 tbsp fresh
• 1 tbsp dried parsley sub 3 tbsp fresh
• 1 tsp paprika
• salt & pepper to taste

Optional Garnish

• finely sliced green onion
• toasted coconut
• vegan bacon bits
• vegan yogurt or sour cream

Equipment

• large pot (6-8 quarts)
• potato masher or blender (optional)

Method

 

1. In a large pot, saute onion, garlic, celery and carrots over a medium to medium high heat until translucent, about 3-5 minutes.
2. Add seasonings and saute for one minute, then add flour and saute for another 1-2 minutes.
3. Add vegetable broth and plant milk to deglaze the pan, then add potatoes, stir, cover, and bring to a boil.
4. Stir again, reduce to a simmer and cook until potatoes are soft, about 10-12 minutes.
5. Keep the soup chunky, mash it with a potato masher, blend with an immersion blender or transfer to a blender or food processor to make it a smooth, pureed soup. Remove the bay leaf before serving or blending [note#1].
6. Season with salt and pepper, serve immediately, and garnish to your preference.
7. Enjoy!

Video

Notes

1. I either partially mash my soup directly in the pot, or blend half with a blender and return it to the pot (this second way is my favorite).