Creamy Vegan Potato Soup

“I can't take credit for this recipe. I've done a few minor modifications, but it's a seriously simple and delicious concoction by Lyndsay at Vegan Yumminess.”
READY IN:
23mins
SERVES:
10
YIELD:
104 ounces
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
  2. Add potatoes to the pot along with the 7 1/2 cups water. Allow to simmer for 10-12 minutes, or until potatoes are fork tender. Once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
  3. Heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
  4. In a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a Blendtec, use the Soup button). Pour blended mixture back into the pot and stir until well incorporated.
  5. Serve hot with crusty garlic bread!

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