Vegan Hearty Potato Soup


This vegan potato soup is a quick and simple soup that’ll keep you warm on any cold night. I love the dill seeds in this recipe most of all! Substitute fresh dill for dill seeds to make a summer classic.

How to Pick a Potato

Variety of potatoes for Vegan Hearty Potato Soup

Believe it or not, there are actually hundreds of varieties of potatoes. Depending on the type of grocery store or farmer’s market you visit, the choices can be overwhelming. If you break it down into the basic types of potatoes, you will have an easier time choosing the right potato for the dish. Potatoes fall in to two basic categories: starchy and waxy.

Starchy Potatoes

Starchy potatoes are best suited for baking, mashing, and frying. The starch content produces an even color when frying as well as the fluffiest mashed potatoes every time. These potatoes tend to fall apart when cooked, so they are not the best choice for soups or stews.

Varieties of starchy potatoes include: Russet and Idaho.

Waxy Potatoes

Waxy potatoes are ideal for boiling into soups and stews because they hold their shape well. Their firm yet creamy texture also works well in potato salads and dishes like scalloped potatoes. Waxy potatoes are naturally lower in starch with more moisture and sugar. Waxy potatoes have smoother, thinner skin that you can easily scratch off.

Varieties of waxy potatoes include: Red-skinned, blue, purple, heirloom, and fingerling potatoes.

All-Purpose Potatoes

Some potatoes fall in-between starchy and waxy, making them generally all-purpose. These include Yukon gold, red gold, and more exotic varieties, like Kennebec and Norland red, and purple majesty.

Vegan Hearty Potato Soup

For this recipe, I like to use a combination of starchy and waxy potatoes. The starchy ones fall apart and act as a thickener, while the waxy potatoes hold their shape for a chunky, hearty soup.

Make it a Meal

Enjoy your Vegan Hearty Potato Soup with some healthy greens with a side of Roasted Romanesco Broccoli!


Vegan Hearty Potato Soup

Prep Time: 20 minutes Cook Time: 20 minutes
Yield:6-8 servings


1/2 cup raw cashews

4 stalks celery, including leaves

4 medium-sized potatoes

1 medium onion

5 small to medium carrots

4 cloves garlic

2 tablespoons olive oil

Salt and pepper

2 tablespoons white rice flour

1-2 teaspoons organic vegetable base

1 tablespoon ground celery seed

1 tablespoon dill seeds

¼ teaspoon Berebere spice (may substitute cayenne pepper)

2 bay leaves

Almond milk


  1. Place cashews in a bowl and cover with warm water. Soak for at least 30 minutes to prepare for cream. You can even soak them overnight for a smoother texture.
  2. Prepare mise en place part 1: slice half moon shapes of celery (finely chop leaves), dice potatoes and onions, and cut carrots into rounds or half moons, or even quarters (depending on size of carrots), and finely dice or press garlic.
  3. In a stockpot, heat olive oil over medium high heat. When warm, add onion, carrots, celery, and garlic (not potatoes). Gently shake pan (do not stir) to combine. Season with salt and pepper.
  4. Only cook for a few moments, just enough to start barely sweating onions and garlic, and then add rice flour and sauté for about a minute. Add potatoes and stir.
  5. Cover with just enough water, add bay leaves, cover and bring to a boil. As soon as water boils, add vegetable base. Simmer for approximately 15-20 minutes. Stir to prevent sticking.
  6. While boiling, prepare cashew cream: Drain water and use an immersion blender to puree.
  7. When potatoes and carrots are tender add celery seeds, dill seeds, bay leaves, berebere.
  8. Add almond milk to desired broth quantity (I like broth, so I add between a ¼ and a ½ gallon). Thicken with cashew cream as needed.
  9. Serve in bowls and enjoy seated at the table with no distractions.

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