top of page

Potato Soup


5 Servings

Prep Time:

10 Minutes

Cook Time:

1 Hour

Total Time:

1 Hour, 10 Minutes

I’ll take potatoes in any form. I love them all! Though I love a good air fried potato wedge, there’s something extra comforting about scooping up a big bowl of warm potato soup topped with green onions.



  • 3 cups of vegetable broth

  • 2 cups of plant milk (I used almond milk)

  • 1 can or 2 cups of cooked cannellini beans

  • 1 cup of carrots

  • 1 small yellow onion

  • 3 cloves of garlic

  • 2 cups of yellow potatoes

  • 4 russet potatoes

  • ¼ cup of flour

  • 1 tablespoon of nutritional yeast

  • 1 teaspoon of sea salt

  • 1 teaspoon of black pepper

  • ½ teaspoon of dried parsley

  • ½ teaspoon of paprika


  • Green onions


Bring a large pot of water to a boil. Boil yellow potatoes (with skin) for 9-11 minutes or until tender. Place boiled potatoes, cannellini beans, 1 cup of vegetable broth, carrots, onion, and garlic into a blender or food processor and blend until smooth. Add a splash of veggie broth and blended veggies to a large skillet. Cook for 5 minutes, stirring frequently. Stir flour into the mix and continuously stir for 3-4 more minutes. Add in all the remaining ingredients and let simmer for 35-40 more minutes. Add more salt and pepper to taste, if needed. Serve with green onions on top.

Recipe Origin:

bottom of page