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This vegan potato soup is pure comfort food. Thanks to plant-based cream and veggie sausages, the classic becomes a modern, cozy bowl that’s just as creamy and hearty as grandma’s version.
A Real All-Rounder
Hearty root veggies meet a velvety potato base and warming spices. It really fills you up, is easy to prep ahead, and honestly tastes even better the day after.
What Goes Inside
- Flavor-makers: Bay leaf, black pepper, nutmeg, marjoram, salt.
- Boosters: 200 ml plant-based cream, veggie sausages, 2 tablespoons oil.
- Main mix: 1.5 liters veggie broth, soup veggies, 1 kg starchy potatoes.
Simple Delicious Instructions
- Finish Up
- Sear your veggie sausages, toss them in, then sprinkle with herbs right before serving.
- Add The Flair
- Blend everything till smooth, stir in cream and seasonings, and give it a quick taste check.
- Start Cooking
- Get your onions hot in a pan, add all those veggies, pour in your broth, and let it gently bubble for 20 minutes.
- Get Ready
- Chop those onions and dice up the fresh veggies.
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Extra Tasty
Let onions cook down low and slow for natural sweetness. Splash in some lemon or a dab of mustard for punch. Try curry or a bit of paprika if you want new flavors in the mix.
Tasty Add-Ons
Homemade croutons, crispy tofu pieces, or crunchy garlic bread all take the soup up a notch. Fresh herbs at the end make it pop.
Smart Storage
This soup keeps about 4 days in the fridge or up to 3 months in the freezer. When you warm it up, add a bit more broth or cream so it’s good as new.
Switch It Up
Mix it with broccoli, sweet potatoes, or even parsnips for a totally different vibe. If you use smoked tofu instead of sausages, you’ll get tons more flavor.
The Right Cream
Plant-based cream is what makes it so silky. Cashew cream gives it nuttiness, soy keeps it classic, oat adds a little sweetness.
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Sausages With Texture
The veggie sausage adds a protein kick plus hearty flavor. Fry them up until crispy for even more taste.
A Fresh Spin
The old-school classic goes plant-based but keeps that familiar taste. It’s modern, eco-friendly, and will remind you of home.
Cozy Winter Favorite
This soup warms you up on chilly days and feels good all over. Each spoonful is rich, creamy, and full of flavor.
Easy On The Planet
Using compostable bowls and plants helps save resources. Good for the earth and you don’t give up anything on taste.
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Great For Everyone
Pick gluten-free broth and soy cream to make it allergy-friendly. No matter your diet, everyone gets to dig in and enjoy.
Frequently Asked Questions
- → Is it a must to blend the soup?
Totally up to you. Blend it for smoothness, mash it a little, or just leave it chunky – whatever you like best.
- → What kind of plant cream works?
Go for soy, oat, or cashew cream. Any of those will make it nice and creamy.
- → Is it freezable?
Yep, it freezes well. Just add the sausages after you reheat it for the best bite.
- → Which potatoes should I use?
Waxy potatoes hold their shape best. But if you want it extra creamy, floury potatoes also work great.
- → Do I really need to use celery?
Celery is totally optional. It adds an extra kick, but don’t worry – it’s also tasty if you skip it.
Conclusion
Here’s a simple plant-based take on the old-school potato soup. We use vegan cream and veggie sausages. It’s hearty, speedy, and super easy.