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One-Pot Potato Soup

Plants Not Plastic
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 12 cups
Calories 129 kcal

Equipment

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

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

Instructions
 

  • In a large pot, saute onion, garlic, celery and carrots over a medium to medium high heat until translucent, about 3-5 minutes.
  • Add seasonings and saute for one minute, then add flour and saute for another 1-2 minutes.
  • Add vegetable broth and plant milk to deglaze the pan, then add potatoes, stir, cover, and bring to a boil.
  • Stir again, reduce to a simmer and cook until potatoes are soft, about 10-12 minutes.
  • 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].
  • Season with salt and pepper, serve immediately, and garnish to your preference.
  • 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).
Keyword carrot, celery, dinner, easy, lunch, one-pot, onion, potato, potato soup, potatoes, simple