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Vegan Creamy Potato Soup

I’m Kayli Anderson, dietitian and natural foods chef. PBM is your headquarters for empowering, woman-centered plant-based nutrition and lifestyle guidance. 

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Vegan, creamy potato soup, Hormone Balance Diet, Kayli Anderson Nutrition

Vegan Creamy Potato Soup

Yield: 6 servings

Author: Kayli Anderson MS RDN
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
A warm, cozy blanket in meal-form. This potato soup is hearty, comforting, and so nourishing – the perfect late fall or winter meal. Make a giant batch – it freezes well.

Ingredients

For the cheese sauce:
  • 1 cup cashews
  • 1 cup water
  • 2 tbsp white miso paste
  • 1/2 cup nutritional yeast
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 lemon
For the soup:
  • 1 onion, diced
  • 2 carrots, sliced
  • 6 celery stalks, chopped
  • 5-6 russet potatoes, diced
  • 8 cups water
  • 2 cups spinach, roughly chopped
  • Salt and pepper to taste

Instructions

  1. Soak cashews in water for at least 2 hours or overnight. Drain. (If you have a high-speed blender like a Vitamin, you can skip this step and add cashews right into the blender.)
  2. Heat a large soup pot over medium. Add diced onion and saute for about 2 minutes. Add carrots and celery, season with salt and pepper, and saute for another few minutes.
  3. Add diced potatoes and water, and increase heat to medium-high to bring to a boil. Once boiling, reduce to a simmer. Let simmer until potatoes are very soft.
  4. While soup is simmering, prepare sauce: Add soaked cashews and all other sauce ingredients to a blender. Blend until completely smooth.
  5. When potatoes are very tender, reduce heat to low and pour sauce into soup. Add chopped spinach and stir to combine. Remove from heat.
  6. Using an immersion blender, puree soup to your desired consistency (either completely smooth or left a little chunky). Alternatively, transfer half or all of the soup to a blender and blend to your desired consistency.
Related:  Pumpkin Omega Muffins
To freeze:
  1. Transfer soup into 2-6 smaller freezer-safe containers (whatever portions you will want to reheat) and let cool. Once cool, seal and transfer to the freezer. Store for up to 3 months in the freezer.
  2. To reheat, transfer frozen soup to the refrigerator the night before to thaw. Transfer thawed soup to a saucepan or microwave-safe container and reheat on low-medium, stirring frequently until hot.

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