It’s cold outside and there’s nothing like a warm bowl of homemade, creamy garlic potato soup to cozy up with.
Soup has been on the menu nearly every night for dinner – and I am here for it.
After a summer of heatwaves and smoke, I am thankful for our bone-chilling temperatures (at least by my standards).
We’re working with 8, plant-based ingredients for this recipe – most of which are pantry-friendly.
If you’re into a potato recipe that’s creamy, yet not too heavy – this is it.
Although a potato soup loaded with non-dairy cheese, cream, and a stick of butter is a potato soup dream – I wanted to keep this soup relatively light.
Meaning, we’re going conservative with the vegan butter and coconut milk – but not holding back on the garlic and flavor.
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Recipe Notes
- We are using crushed garlic to get the most out of its flavor. Slicing or chopping garlic doesn’t yield as much of that beloved garlicky flavor as crushed. I use a garlic crusher, but grating garlic is an option, too.
- I recommend using full-fat coconut milk. If the milk is clumpy or solid, just whisk it in a separate bowl until uniform and creamy. Additionally, if you’re worried about the pronounced coconut milk flavor, it becomes subtle as it cooks and simmers with the rest of the soup.
What Goes With Potato Soup?
This plant-based potato soup is thick, creamy, and packed with flavor. A side of fresh salad works great with this soup.
Other sides include garlic bread, a tempeh bacon sandwich, and crispy potato skins (no need to throw them away).
Bread, rolls, breadsticks are a potato soup winner.
Topping Ideas:
- Green Onion
- Chives
- Vegan Bacon
- Roasted Potato Peels
- Corn
- Red Onion
- Vegan Cheese
- Black Pepper
- Salt
- Cilantro
- Vegan Sour Cream
To make vegan bacon, check out our Vegan Mushroom Bacon recipe.
Should You Peel The Potatoes?
For a creamy potato soup, I recommend peeling the potatoes. If not, the soup may be too textured and difficult to get a good blend.
But you don’t have to throw away the potato peels. Save them for later and roast them up.
Roasted potato peels make for a great snack – they are crispy, savory, and any flavor of choice can be added to them.
My favorite seasoning mix for potato peels include garlic powder and salt.
Toss the peels them in a bit of oil, salt, and seasonings of choice. Cook them in an oven on a baking tray lined with parchment paper for about 20 minutes at 400 degrees F.
If you’re looking for more soup recipes, check out roasted tomato basil soup, 20-minute black bean soup, or take a peek at our list of soups!
Creamy Garlic Potato Soup
Ingredients
- 1 tablespoon olive oil
- 6 garlic cloves crushed
- 3 russet potatoes (450 grams. Peeled + chopped)
- 2 cups vegetable broth
- 1 cup water (for boiling)
- 1/4 cup flour (for slurry)
- 1/2 cup water (for slurry)
- 1 cup full-fat coconut milk
- Salt & pepper to taste
- Your favorite toppings
Instructions
- Add olive oil to a dutch oven or saucepan over medium heat. Once the oil is hot, add the crushed garlic. Cook for 1 minute, until fragrant.
- In the same pot, add the chopped potatoes. Mix the potatoes with the crushed garlic and olive oil and cook for another minute.
- Add the vegetable broth, and water. Stir together and bring to a boil. Once water at a boil, lower heat to a soft simmer.
- Simmer potatoes without a lid for about 15-20 minutes until potatoes are fork-tender. Pierce potatoes with a fork to test texture for doneness.
- Turn off the heat and cool off the soup for 5-10 minutes. Then, pour the soup into a blender or food processor. Blend with low speed until smooth. Blend in batches if necessary.
- In a small mixing bowl, stir together 1/4 cup all-purpose flour and 1/2 cup water to make a slurry.
- Pour soup back to the pot, stir in the slurry, coconut milk, salt, and pepper to taste. Simmer and stir over medium-low for 10 minutes until thick.
- Serve and top with sliced green onions, mushroom bacon, pan-roasted corn, or your favorite toppings.
Nutrition
Did you try out this Creamy Garlic Potato Soup recipe?
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