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Vegan Potato Soup

This vegan potato soup combines simple ingredients like potatoes, onions, and garlic, cooked through sautéing and simmering until tender. Blended to a silky smoothness, it offers a warm, comforting appearance with a velvety texture, perfect for cozy days or a quick nourishing meal. The addition of smoked paprika and herbs makes it adaptable and flavor-rich, inviting creativity in every bowl.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 4 large potatoes Russets or Yukon Golds
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth low-sodium preferred
  • 2 tablespoons oil neutral oil or vegan butter
  • to taste salt and pepper
  • a pinch smoked paprika optional, for smoky flavor
  • for garnish fresh herbs, olive oil, or other toppings optional

Equipment

  • Large pot
  • Sharp Knife
  • Immersion blender or regular blender
  • Measuring cups and spoons

Method
 

  1. Peel and chop the potatoes into uniform 1-inch cubes, ensuring they cook evenly. Set aside.
  2. Dice the onion finely and mince the garlic cloves. This helps them soften quickly and release their aroma.
  3. Heat the oil in a large pot over medium heat until it shimmers and begins to smell fragrant. Add the diced onion and cook, stirring often, until translucent and slightly golden, about 5–7 minutes.
  4. Add the minced garlic to the pot and cook for an additional 30 seconds until fragrant, being careful not to burn it.
  5. Stir in the chopped potatoes, coating them with the flavorful onion and garlic mixture. Cook for 3–4 minutes, allowing the potatoes to start softening.
  6. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pot and cook for 15–20 minutes, until the potatoes are fork-tender and easily mashable.
  7. Once the potatoes are soft, use an immersion blender directly in the pot to blend the soup until smooth and velvety. Alternatively, transfer the soup in batches to a blender, blending until silky, then return to the pot.
  8. Taste the soup and season with salt and pepper. For a smoky flavor, stir in a pinch of smoked paprika now.
  9. Ladle the hot soup into bowls. Garnish with fresh herbs, a drizzle of olive oil, or your favorite toppings to add aroma and visual appeal.
  10. Let the soup sit for a couple of minutes to settle and thicken slightly. Serve warm and enjoy the cozy, silky texture of this versatile vegan potato soup.