Vegan Potato Soup

Uncategorized / Monday, January 8th, 2018

BRRRR *Gucci Voice*

It is entirely way too cold in Chicago. I haven’t seen a double-digit temperature in days it seems.

The trip walking to the trains gets shorter and shorter because I literally run to the station.

It’s that cold.

You do what you can to stay warm. Coats, hats, gloves, scarves, layered socks, you name we are doing it!

What else is there to do in this weather to keep you warm, even AFTER your inside your (hopefully) cozy home?

Make soup!

The word soup just comes with a warm feeling. Snuggled up with a bowl of soup is the perfect combo to warm yourself up after being outside with negative temperatures. Once I’m home, I’m staying there… with soup in hand of course.

We resorted to potato soup, but not the regular super filling soup. The vegan kind that you can eat loads of and not feel overly uncomfortable or bloated. The GOOD kind.

Things you’ll need:

  • Potatoes (duh)
  • Dairy free milk (We used almond)
  • Onion
  • Garlic
  • Tumeric
  • Cayanne
  • Salt/Pepper
  • Vegan Cheese
  • Any toppings you may want

Bring to a boil water for all the potatoes. Cut the potatoes in 1 inches pieces. They don’t have to be super perfect.

Once the water is boiling, pull all the potatoes into the water and cook until you can fork the potatoes with ease. Remove from pan and drain water out.

Dice up the onion and mince the garlic. Place in oiled pan and cook until very fragrant. While they are cooking add in cayenne, salt, pepper, and turmeric. Mix thoroughly.

Once the onions and garlic are cooked well add back into pot the potatoes. Add in almond milk.

Take a masher, or in our situation we used a whisk. Mash potatoes. You can mash them as little or as much as you like. It really depends on how chunky you like your potato soup! We like ours a bit chunky. Feel free to add in more milk too to make the consistency more soupier (Yes, it’s a word… now).

Once you’re finished mashing, add in vegan cheese and mix around. Continue to heat through.

Serve hot with your favorite toppings.

Easy, Tasty, Vegan!




Vegan Potato Soup

Warm up with a bowl of this cozy potato soup

Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 2 lbs Potatoes
  • 1 Onion
  • 3 Cloves Garlic
  • 3 Cups Dairy Free Milk
  • 1 TSP Cayanne
  • 1 TSP Tumeric
  • Salt/Pepper
  • 1 TBSP Vegan Butter
  • 1 Cup Vegan Cheese (Cheddar)


  1. Cut up potatoes in one inch pieces. Boil potatoes in water. Remove once you can push a fork through with ease. Remove from stove, drain water, set aside.

  2. Chop onion and mince garlic. In same pan, with olive oil over heat, add in onions, garlic, and other seasonings with butter too. Cook until fragrant and translucent. 

  3. Add potatoes back into pan with onions. Pour in milk and begin to mash potatoes with whatever device suits you (masher, whisk, fork etc.)

  4. Once you finish mashing to your chunkiness, add in vegan cheese. Mix well and continue to heat through.

  5. Serve hot with your favorite toppings.

Recipe Notes

I left the skins on to create some texture, feel free to remove skins prior to cutting.

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