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a visual representation of hearty vegan potato soup

plant-based hearty potato soup

Print Recipe
the perfect blend of veggies and herbs - this soup will make those cold, rainy days a whole lot cozier!
Course Main Course, Soup
Keyword fall recipes, plant-based, vegan, vegetarian
Prep Time 20 mins
Cook Time 30 mins
Servings 8

Equipment

  • instant pot
  • immersion blender

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion chopped
  • 4 stalks celery chopped
  • 4 large carrots chopped
  • 6 cloves garlic crushed
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 lbs golden potatoes unpeeled and cubed; any type of potato will likely work here.
  • 4 oz baby Bella mushrooms chopped
  • 2 whole bay leaves
  • 1 cup plain soy milk milk of your preference will work
  • 1 carton low-sodium vegetable broth or ~4 cups. can substitute water if you don't have broth

Instructions

  • Add 2 tbsp extra-virgin olive oil to your instant pot and stir in chopped onion, celery, carrots and crushed garlic. Sauté for 10 minutes, stirring occasionally.
  • Sprinkle in thyme, parsley, salt and pepper - sauté for 2 more minutes.
  • Mix the remaining ingredients into the vegetable mixture: cubed potatoes, chopped mushrooms, bay leaves, soy milk and vegetable broth.
  • Replace and lock the instant pot's lid, set the valve to seal, and cook on Manual High Pressure for 10 minutes. Once the soup is finished cooking do a “quick release” and removed the lid.
  • Use immersion blender, blender or food processor to achieve desired consistency.

Notes

  • this recipe will likely do well in slow cooked on the stove or in a crockpot - try on high for 4 hours or low for 6-8 hours!
  • feel free to add toppings per your preference: chives, plain greek yogurt, shredded cheese, sour cream, bacon bits