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–+ servings
Creamy Potato and Veggie Soup

Creamy Potato and Veggie Soup: Your Ultimate Comfort Bowl

Creamy Potato and Veggie Soup is a nourishing, dairy-free experience that warms the soul and adapts to personal tastes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Earth Balance Vegan Butter (Unsalted) Adds richness and depth of flavor; substitute with another vegan butter if needed.
  • 1 tablespoon Olive Oil Perfect for sautéing vegetables, enhancing overall flavor; can also use any neutral oil.
  • 1 clove Garlic (crushed) Provides aromatic flavor; fresh garlic is always the best choice.
  • 1 cup Celery (chopped) Adds texture and aromatics; can omit for allergies.
  • 1.5 cups Carrots (chopped) Introduces sweetness and vibrant color; feel free to use parsnips for variety.
  • 2 cups Potatoes (chopped) Essential for that creamy texture and heartiness; Yukon Gold or Russets are top picks.
  • 3 cups Raw Kale A nutritional boost and brilliant color; substitute with spinach if desired.
  • 4 cups Vegetable Broth The savory base for the soup; chicken broth works well if you’re not vegetarian.
  • 0.5 cups Coconut Cream Delivers creamy richness without dairy; blend silken tofu if you prefer another flavor.
For Seasoning
  • 0.5 teaspoon Italian Seasoning Elevates the dish’s flavor profile; mix oregano and basil if you don’t have this.
  • 0.5 teaspoon Onion Powder Provides depth of flavor; can skip if using fresh onions.
  • 0.5 teaspoon Crushed Red Pepper Gives a delightful kick of heat; adjust for your spice preferences.
  • 0.25 teaspoon Black Pepper General seasoning; feel free to adjust to your liking.
  • 0.25 teaspoon Salt Balances overall flavors; modify to taste as you cook.

Equipment

  • Large Pot
  • Blender

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of Earth Balance vegan butter and 1 tablespoon of olive oil over medium heat. Add in 1 crushed garlic clove and sauté for about 1 minute until fragrant.
  2. Stir in 1 cup of chopped celery, 1½ cups of chopped carrots, and 2 cups of chopped potatoes. Cover the pot and allow to simmer for approximately 20 minutes.
  3. Once the potatoes are tender, add in 3 cups of raw kale to the pot. Stir together and simmer for another 5 minutes.
  4. Remove about a quarter of the soup mixture, blend until smooth, then return it to the pot.
  5. Pour in 4 cups of vegetable broth and ½ cup of coconut cream, stirring together. Cover and simmer for an additional 15 minutes.
  6. Uncover and stir in ½ teaspoon of Italian seasoning, ½ teaspoon of onion powder, ½ teaspoon of crushed red pepper, ¼ teaspoon of black pepper, and ¼ teaspoon of salt. Adjust seasonings as desired.
  7. Serve hot and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 5000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

This soup is versatile; feel free to add proteins or seasonal vegetables to enhance the flavor and nutrition.

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