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    Home » Recipes

    Creamy Chunky Potato Soup

    Published: Feb 3, 2016 · Modified: May 6, 2022 by Abi Cowell · As an Amazon Associate, I earn from qualifying purchases · See my privacy policy linked in footer · This blog uses cookies

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    Guys, a creamy, chunky, comfort food central, NO OIL potato soup recipe.  Right here, right now.

    This turned out so good I had to write about it right away, so I didn't forget or add it to the long list of recipes I need to post.  This soup reminds me of my childhood, when my dad used to make potato soup for us.  That warm, comforting bowl would take all my troubles away after a bad day of school.

    Fast forward a few years.... ok, more than a few, but still.  Potato soup is still a warm, comforting bowl after a stressful day.

    This recipe calls for only a few ingredients and minimal prep time.  And, there is no added oil in this recipe.  The creaminess comes from the potatoes and the plant-based milk of your choice.  You could omit the milk and just use water or vegetable stock, if you wish.  You could probably finish cooking it in a crockpot, after cooking the onions and leeks in a pan, but it only takes about 45 minutes on the stovetop.

    For the leeks, keep in mind that dirt has a sneaky way of getting into all those layers.  So, after you've trimmed off the roots and dark green parts, slice the leek lengthwise and rinse.  Or, do what I did and get it all chopped and then rinse them to get them good and clean.

    While I used Yukon Gold potatoes for this, you could use any other kind.  We're loving the Yukon Golds right now because they naturally have a buttery taste and appearance.

    Let me know if you make this! Post a picture on Facebook or Instagram and tag @VeryVeganish, so we can see!

    Okay, to the recipe!

    potato soup

    Creamy Chunky Potato Soup

    Abi Cowell
    This soup is creamy, chunky and super comforting. The fact that it has no added oil will make you love it even more.
    5 from 3 votes
    Estimated Cost: $3
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Soup
    Cuisine American
    Servings 8
    Calories 178 kcal

    Equipment

    • Stock Pot
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 large sweet onions chopped
    • 2 leeks white and light green parts only, chopped
    • 6 cloves garlic minced
    • 6 cups Yukon Gold potatoes chopped
    • 3 cups water
    • 3 cups almond milk unsweetened, unflavored plain
    • sea salt to taste
    • black pepper to taste

    Instructions
     

    • Saute onions and leeks in a stock pot on medium to medium high heat, until the onions begin to soften. Add water to the pan, as needed to prevent sticking.
      2 large sweet onions, 2 leeks
    • Add garlic and saute for 1 minute.
      6 cloves garlic
    • Add potatoes and cook for about 10 minutes, covered. Check on them and if they're sticking, add a little water.
      6 cups Yukon Gold potatoes
    • Add water and cook on medium low for about 25 minutes, until the potatoes have started to break down.
      3 cups water
    • Add milk and bring back to a low boil for about 5 minutes. If you less chunks, you can use a potato masher or immersion blender to mash the soup a bit.
      3 cups almond milk
    • Add salt and pepper to taste.
      sea salt, black pepper

    Nutrition

    Serving: 2cupsCalories: 178kcalCarbohydrates: 38gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 143mgPotassium: 836mgFiber: 5gSugar: 4gVitamin A: 375IUVitamin C: 40mgCalcium: 160mgIron: 2mg
    Keyword vegan potato soup
    Tried this recipe?Let us know how it was!

     

    creamy chunky potato soup very veganish

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    About Abi Cowell

    Hey y'all! I’m the plant-based food blogger, recipe developer, photographer and cooking class instructor behind Very Veganish. Join me as we explore and taste incredible plant-based food, with cultural influences from around the world. You’ll find healthy comfort food vegan recipes and inspiration here. When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers with copious glasses of iced tea.

    Reader Interactions

    Comments

    1. Jaylyn Snider says

      February 06, 2016 at 6:02 pm

      5 stars
      Sounds great and it looks beautiful!

      Reply
      • Abi Cowell says

        February 08, 2016 at 6:47 pm

        Thanks, Jaylyn!

        Reply
    2. Jaylyn Snider says

      April 23, 2019 at 2:45 am

      5 stars
      Sounds great and it looks beautiful!

      Reply

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    Hi! I'm Abi, a plant-based food blogger. Join me as we explore cultures of the world through their food. You'll find healthy comfort food recipes and inspiration here. No judgment. Just food.

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