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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This creamy vegan potato soup is full of fall seasonal produce! It’s hearty, smooth, and creamy, and the shaved almonds are a delicious addition for some crunch.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a large saucepan over medium-high heat, warm the oil and sauté the onions, celery, garlic, ¼ teaspoon of salt, and pepper for about 5 minutes until the onion is soft and translucent.
Add the potatoes, cauliflower, broth, and remaining ¾ teaspoon salt. Increase the heat to high, then reduce to medium-low and simmer for 10 to 15 minutes until the cauliflower is just tender.
Immediately remove the saucepan from the heat and allow the soup to cool slightly.
Pour the soup into a blender and purée on high for 30 to 60 seconds until smooth and creamy.
Garnish with shaved almonds and chives. Serve with some buttered bread.
For extra creaminess, you can add a splash of unsweetened almond milk or coconut milk while blending.
Make sure to cool the soup slightly before blending to avoid any accidents with hot liquids.
Serve with crusty bread or crackers for a complete meal.
Can I use a different type of potato?
Yes, you can use russet or red potatoes instead of yellow potatoes. Just ensure they are peeled and cubed.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
What can I use instead of almonds for garnish?
You can use sunflower seeds, pumpkin seeds, or croutons as an alternative garnish.
Is this soup freezer-friendly?
Yes, you can freeze the soup for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop.
Can I make this soup without a blender?
If you don’t have a blender, you can use a potato masher for a chunkier texture or an immersion blender for a smoother consistency.
