4-Ingredient Potato Soup (vegan with assorted toppings)

Chilly weather calls for a cozy day or evening of staying in and savoring a
satisfying classic like this potato soup. This potato soup is made with only 4
ingredients and if you get all your other ingredients like the onions pre-cut,
then the only chopping you need to do is for the potatoes. Plus, I make this
soup without peeling the potatoes to save time and bump up the nutritional
value.

Servings: 6 people

Author:

Prep Time
15 minutes

Cook Time
25 minutes

Course:

Soup Main Course

Cuisine:

American

Keywords:

potato soup vegan soup 4 ingredient

🧂 Ingredients

5 russet potatoes, chopped
2 cups unflavored plant-based milk such as oat, pea, or soy milk
6 tablespoons plant-based (vegan) butter (divided into 1 tablespoon and 5 tablespoon)
1 white or yellow onion, chopped (look out for pre-cut onions if you want to avoid chopping)
salt and pepper to taste

Instructions

1 Rinse the potatoes under running water and scrub them with a vegetable scrubber,
clean kitchen scrub, or clean kitchen towel. Wipe the potatoes dry.
2 Chop the potatoes and onion.
3 In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter on
medium-high heat and add the chopped onion. Sauté the onion until tender and
translucent, about 5 minutes. Transfer to a bowl after sautéing.
4 Add the chopped potatoes to the pot or Dutch oven and cover with enough water so
that there's about an inch of excess water. Bring to a boil, then reduce the
heat to a simmer and cook for about 15 to 20 minutes until the potatoes are
fork-tender.
5 When the potatoes are done cooking, carefully drain the potatoes, leaving about
an ½ inch of the water in the pot along with the potatoes. This is best done
using a lid over the pot to drain the water and keep the potatoes in.
6 Return the pot of potatoes with ½ inch of water to the stove and add the sauteed
onions, remaining 5 tablespoons of butter, milk, and salt and pepper to taste.
7 Using a potato mashed or immersion blender, mash or blend the soup mixture. If
you want a thinner consistency, add a little more milk. If you want a less
chunky soup, continue blending with the immersion blender or transfer it
carefully to a regular blender. have
8 Cook the soup for 5 minutes on low heat before serving, and taste and adjust the
seasoning as needed. Serve the soup with desired toppings.