A creamy, comforting plant-based potato soup made without dairy—rich, flavorful, and perfect for cozy meals.

1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
3 cups diced potatoes (Yukon Gold or Russet)
1 carrot, diced
2 celery stalks, diced
4 cups vegetable broth
1 cup unsweetened plant-based milk (e.g., oat or almond)
1 tsp dried thyme
½ tsp dried rosemary (optional)
Salt & pepper, to taste
Optional toppings: chopped green onions, fresh parsley, vegan cheddar shreds, crispy chickpeas

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Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
Add garlic and cook for another 1 minute until fragrant.
Stir in potatoes, carrot, and celery. Cook for 2–3 minutes.
Pour in vegetable broth. Add thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15–20 minutes.
Stir in the plant-based milk.
Using an immersion blender, blend soup until creamy, leaving some chunks for texture. Or blend 1–2 cups in a blender and return to pot.
Adjust seasoning to taste.
Serve hot and garnish with vegan cheddar shreds, green onions, parsley, or crispy chickpeas.
Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat gently on the stove, adding a splash of plant milk if needed.

Use russet potatoes for a fluffier texture or Yukon Golds for a smoother soup.
For extra creaminess, add half a cup of raw cashews when blending.
Add a pinch of smoked paprika or a drizzle of truffle oil for a flavor twist.
Make it heartier by stirring in cooked white beans or corn.
Freeze leftover soup in portions; thaw overnight in the refrigerator before reheating.