Vegan Potato Soup (Instant Pot + Stove)
This healthy vegan pot potato soup recipe consists of only 6 ingredients. It's made without heavy cream and is ready in 20 minutes.
If you love this recipe as much as we do, click on the 5-stars below!
Print
Servings:
Ingredients
Potato Soup
- 1 tablespoon olive oil
- 1 (yellow) onion
- 3 garlic cloves
- 1 (1.6 inch) (1 (4cm)) piece of leek
- 3-4 potatoes ,peeled & diced
- 2½ cups (580 ml) veggie broth
- salt, pepper
Crispy Mushroom "Bacon" (optional)
- 3 tablespoon soy sauce
- 2 tablespoon maple syrup
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika powder
- 7 oz (200 g) Shiitake mushrooms (or white button) ,thinly sliced
You can find detailed step-by step-photos above the recipe card.
Instructions
Potato Soup
- Finely dice onion, garlic and leek.
- Turn on saute mode on the instant pot and add olive oil, onion, garlic and leek.
- Cook for a couple of minutes until onion is soft and translucent (but not brown).
- Add diced potatoes, veggie broth, salt and pepper (the amount of salt needed will depend on how salted your vegetable stock is).
- Close the lid and make sure that the release handle is set to “sealing” position (see step-by-step photos).
- Pressure cook on high for 10 minutes (it will take the instant pot about a minute or so to start).
- Quick release the steam by pushing the pressure release handle to “venting” using a knife or similar so that the hot steam doesn’t burn your hand.
- Once all the steam is released, open the lid.
- Use an immersion blender to blend about ½ of the soup – don’t bend too much to make sure that there are some chunks of potatoes left.
- Then pour it back to the remaining soup in the instant pot.
- Load with toppings of choice and enjoy!
Crispy Mushroom "Bacon" (optional)
- Preheat oven to 350°F/ 180°C.
- Add all of the sauce ingredients to a medium bowl and mix until well combined.
- Add mushrooms and let soak for at least 10 minutes.
- Drain all the excess liquid, then transfer the mushrooms pieces to a baking tray lined with parchment paper.
- Bake for about 15-20 minutes.
Video
Notes
- Stovetop: This recipe can easily be turned into a stovetop recipe. Repeat the same steps but instead of an instant pot, you can use a large pot. Cover with a lid and let simmer on medium heat until potatoes are very soft, stirring occasionally. Cooking time is longer (around 20-25 minutes) and you might need to add more broth along the way.
- Blender: Alternatively, you could transfer ½ of the soup to a (high speed) blender or food processor and blend until smooth (make sure that you let the soup cool first).
- Topping Ideas: "Mushroom" Bacon (see recipe above), shredded cheese, fresh leek, fresh herbs, greek yogurt, sour cream
- Nutritional facts calculated without any toppings (potato soup only)
Nutrition
Serving: 1. | Calories: 438kcal | Carbohydrates: 85g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 29mg | Potassium: 1893mg | Fiber: 12g | Sugar: 7g | Vitamin A: 18IU | Vitamin C: 89mg | Calcium: 72mg | Iron: 4mg
All nutritional information is based on third-party calculations and should be considered estimates.
Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!
