Rich + Creamy Vegan Potato Soup

Rich + Creamy Vegan Potato Soup

It's hard to beat a warm bowl of soup on a cold day and it's infinitely better when when you can make it yourself. Today, Honest Mama Juli Novotny is sharing one of her favorites. It's simple, delicious and a guaranteed favorite.

Rich + Creamy Vegan Potato Soup

Despite the sunnier days we've had lately, winter is still upon us. Even in Southern California, I’m feeling the chill. So ice cream and summer salads are on hiatus, and my stovetop is getting all the action. One of my favorite meals for a cold day is warm and creamy soup. Last time I got creative with new soup ingredients it was squash curry; this time, I chose potatoes.

Potatoes are already super creamy in and of themselves, but this soup incorporates cashews as well to cream-it-up even more. It’s so rich and hearty that you’ll only need a cup, though I wouldn’t judge you for indulging in a bowl (or two).


Yields 4 bowls or 6 cups

This recipe is fun to share with friends and is guaranteed to keep you warm and full. Pair it with a green salad and a glass of white wine.


24-28 oz medium sized thin skin potatoes

1 Tbsp vegetable broth powder or liquid/bouillon

3 Tbsp nutritional yeast

2 ½ cups purified water*

2 tsp sea salt

1 Tbsp fresh tarragon, chopped

1 Tbsp whipped garlic or 2 cloves garlic

2 Tbsp fresh lemon juice

½ cup soaked cashews, soaked for 30 minutes or so

Sriracha, to taste (optional)


  1. Place clean potatoes in a large pot and fill with water until the potatoes and fully submerged. Heat on high until water boils. Simmer potatoes until they are fully cooked and soft when you stick a fork in them.
  2. While the potatoes are boiling, soak cashews and chop fresh tarragon.
  3. When potatoes are finished cooking, drain water using a strainer/colander. Place hot potatoes and all other ingredients, except for the tarragon, into a high powered blender. (Or place back in the pot and use an immersion blender.)
  4. Blend all on medium, until completely creamy and smooth. Blend on high for about 20 seconds. Then add tarragon, and blend again for 10 seconds or so.
  5. Serve immediately, or freeze and use throughout the week. Enjoy!

*Note: You can add more or less water depending on how creamy you like your soup. Add chopped herbs or choice and salt and pepper to taste.

Article contributed by BasilHealth, a new consumer digital health technology company imagining the next generation in personalized medicine by empowering people to take control of their health. Recipe + photos credit: Juli Novotny Goddard

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