Vegan Blender Soups: Mom’s Potato Soup

Creamy potato soup usually calls for dairy, but this version uses dairy-free half-and-half to create that same creamy effect while keeping it vegan. 

Mom’s Potato Soup – Veganized!

Inspired by Southern Living Magazine’s Loaded Potato Soup

6-8 servings 

Ingredients: 

  • 4 pounds russet potatoes, peeled and cut into 1/4-inch-thick slices
  • 2 tsp olive oil 
  • 1 small onion, chopped
  • 28 oz vegetable broth 
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 pint dairy-free, unsweetened half-and-half (Coconut milk can be substituted, but the soup will have a sweeter taste)
  • Recommended toppings: shredded vegan cheese, fresh cilantro, green onions, crumbled vegan bacon

Instructions: 

  1. To a small stock pot, add olive oil and saute onions over medium-low heat until slightly translucent (5-7 minutes). 
  2. Add potatoes, vegetable broth, salt, and pepper to the stock pot and stir to combine. Bring the mixture to a boil and then cook over medium heat for 20-25 minutes, or until potatoes are extremely tender. 
  3. Add the dairy-free half-and-half to the soup and use an immersion blender to blend until smooth. Alternatively, add the mixture to a blender, blend, and return the blended mixture to the pot. 
  4. Simmer over medium-low heat for an additional 15 minutes, stirring occasionally. 
  5. Adjust seasonings as needed and serve topped with vegan cheese, fresh cilantro, green onions, and crumbled vegan bacon. 

Grace Gamble is the Operations Manager for Taste the Local Difference. Christina Marbury is the Marketing Director for Taste the Local Difference.