Creamy Chunky Potato Soup

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!

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

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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!