Vegan Scalloped Potato Soup
As the weather cools down and we go from summer to autumn, soup seems to become the go-to meal. Recipes like this vegan scalloped potato soup are the best for a quick and comforting meal that only requires you to boil and blend! Plus, it’s deliciously creamy and savory.
While this soup isn’t made with leftover scalloped potatoes, it’s super creamy and way easier to make. Much like my Thai Coconut Broccoli Soup, this recipe uses really simple ingredients that make a huge impact on the flavor. I wanted to show that you don’t need to get a million ingredients, and some you’ll never use again, to achieve a really great, creamy flavor.
To that point, this recipe is also a great “vegan on a budget” meal. Potatoes are some of the cheapest produce you can get, and you can honestly use any type of potato for this recipe (Yukon, russet, red, etc.), so you can get whatever potatoes are the cheapest!
Another thing that makes this vegan scalloped potato soup very cost-effective is the fact that you can meal prep and freeze batch this recipe. If you’re able to get a big sack of potatoes on sale, making soups like this allow you to use them up before they go bad. Just keep the soup ready in the fridge for whenever you need it, which is also great for those nights when you just don’t feel like cooking.
Unlike other vegan potato soup recipes, this recipe doesn’t use coconut milk to make it creamy. In fact, this recipe doesn’t even include oil, so it’s amazing for anyone interested in a high carb, low fat meal. Potatoes when blended are already creamy and the addition of the nondairy milk (whatever kind you like!), makes it even creamier. No heavy fats or oils necessary!
So, grab a few bucks and head to the grocery store for some potatoes the next time you want a creamy, vegan scalloped potato soup that you can easily meal prep for those cold, lazy nights.
Vegan Scalloped Potato Soup
Ingredients
- 2 lbs Yukon gold potatos peeled and roughly chopped
- ½ medium brown onion roughly chopped
- 5 cups veggie broth
- 1 cup nondairy milk
- ¼ cup nutritional yeast
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried dill weed
- ¼ tsp cayenne pepper optional
- Green onion for serving
Instructions
- In a large pot, bring the veggie broth to a boil. While it heats up, peel and roughly chop the potatoes and onions. Add them to the pot.
- Boil the potatoes for 10 minutes or until you’re able to pierce them through with a fork, then reduce heat to a simmer.
- Stir in all the spices and the nutritional yeast, cover, and let simmer for 5 minutes.
- Turn off the heat, then add the cup of nondairy milk. Stir and let sit off of the heat for a few minutes before blending.
- Blend the soup to desired consistency with either an immersion blender or by carefully spooning into a regular blender. Only blend half of the soup to keep some texture with the potatoes or blend until totally smooth. Top off with green onion or more dill, and serve!
Notes
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