This vegan potato soup recipe looks, feels, and tastes ultra-creamy, but there isn’t a single drop of dairy anywhere in it! It’s the ideal comfort food, perfect for the colder months of the year, very filling, and wonderfully good for you. There is a lot of subtlety and complexity to this vegetarian potato soup recipe, thanks to the inclusion of vegan bacon or sausage, raw almonds, caramelised onions, and roasted cheesy mini potatoes. Because of the toppings, this dish is very colorful and visually appealing. You can also substitute in any ingredients you enjoy putting on a baked potato (broccoli, vegan cheese, etc.), and you’ll get a delicious result.
Note that you do need a blender to make this. Try not to balk at the prep time. The hour is needed to soak the almonds, but if you soak them overnight, you won’t need to worry about waiting around for them to finish the day you actually plan on making this soup.
½ cup raw almonds (peeled and soaked)
1 ½ cups water (you may substitute vegetable broth)
¼-1/3 cup nutritional yeast
1 large russet potato (or you can use 2 smaller ones; they should come out to about 3 cups when chopped)
1/8 teaspoon black pepper (or to taste)
½-1 teaspoon salt (or to taste; more may be needed with water than with vegetable broth)
½ teaspoon garlic (or to taste)
½ teaspoon cayenne pepper or chili powder (optional)
Parsley or chives, chopped
Roasted cheesy mini potatoes (ingredients below)
1/3 cup sweet yellow onion, chopped and caramelized
½ cup chopped vegan sausage or bacon
Mini Potatoes (for topping)
1 cup diced mini potatoes
1-2 teaspoons extra virgin olive oil
¼ cup nutritional yeast
Salt (to taste)
Pepper (to taste)
1. Start by soaking the raw almonds in hot water with salt in it. If you can do this step the night before, you’ll get the best effects. If you’re pressed for time, you will need to soak them for at least an hour.
2. Preheat your oven to 400 degrees and start preparing your roasted potato garnish. Dice up the mini potatoes, and then add in salt, pepper, olive oil, and nutritional yeast. Stir the potatoes in these ingredients until they are coated in them, then transfer them to a greased baking sheet. Roast them in the oven for 20 minutes. When they are crispy and soft, take them out and put them aside for later.
3. While you are waiting for the potato garnish to finish cooking, you can return to the almonds. Assuming they are done soaking, you can drain and rinse them. Then soak them in the hottest water you can pour out of the tap of your sink for a few minutes. The skins of the almonds will loosen and come off. If you have to, you can boil water for this step. It should be nearly effortless to take off the almond skins. Just squeeze the almond between your fingers, and the skin should pop right off.
4. Peel the large russet potato (or the two smaller russet potatoes). Boil it in hot water until it is tender. Drain.
5. Next, put the boiled potato, the skinned almonds, the spices, nutritional yeast, and water or vegetable broth into a food processor. Blend until you get a nice creamy mixture. If you want to thin it down, just add more water or broth. More salt and yeast will add more flavor, but if you want a nice white color, try not to overdo the yeast, since it makes the result more yellow.
6. Now you still have to get the onion and vegan bacon or sausage bits ready. Sautee the onion to caramelize it after you’ve sliced it up. Sautee the vegan meat with it. You also can get a nice effect with sautéed chopped mushrooms. Set aside.
7. Pour the soup from the blender into a pot and place on the stove top at a simmer to warm it up. Once it is done, garnish it with the crispy mini potatoes, onion and vegan meat, and chives or parsley. Add extra pepper and salt if you like. And then you’re ready to serve!
Servings : 4
Ready in : 105
Course : Soup
Recipe Type : Lunch, Vegan Recipes