Description
This velvety potato soup is a cozy, dairy-free comfort dish perfect for fall and winter. Satisfying and rich with umami, it’s packed with caramelized onions, herbs, and a parmesan-infused finish. A make-ahead gem for easy weeknight dinners or gatherings.
Ingredients
2 medium russet potatoes, peeled and diced
1 large onion, finely chopped
3 garlic cloves
4 cups low-sodium vegetable broth
1/2 cup non-dairy milk (oat or unsweetened almond)
3 tbsp olive oil
1 tbsp parmesan rind, finely chopped (or 1 tbsp nutritional yeast for a vegan option)
1 tsp smoked paprika
1/2 tsp fresh thyme leaves
Salt and black pepper, to taste
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until golden and caramelized, about 8–10 minutes.
Add the garlic and smoked paprika and sauté for another 2 minutes.
Pour in the vegetable broth and bring to a simmer. Add the diced potatoes and thyme. Cook for 15–20 minutes or until the potatoes are fork-tender.
Using an immersion blender, puree half the soup until smooth (leave some chunks for texture). Mix in the non-dairy milk until well combined.
Season with salt and black pepper to taste.
Finish the soup with the parmesan rind (or nutritional yeast) before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for 2–3 months.
For extra crunch, top with crispy fried onions or vegan sour cream before serving.
This soup is naturally gluten-free and vegetarian.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg