Vegan Potato Soup

Vegan Potato Soup

1 Review
From:, August 2018

Roasted shiitake mushrooms make a vegan "bacon" topping that gives this soup a delicate hint of smoke. Soaked cashews get whirled up into a luscious sauce that serves as a dairy-free cream alternative. Don't shy away from this comforting soup because it's meat-free; it has more than enough flavor to satisfy.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups raw cashews
  • 1 cup water, plus more as needed
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons avocado oil, divided
  • ½ teaspoon paprika
  • 4 ounces sliced shiitake mushrooms (about 2 cups)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt, divided
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • ¼ teaspoon ground pepper
  • 2 pounds russet potatoes (about 4 medium), peeled and diced
  • 4 cups low-sodium "no-chicken" or vegetable broth
  • 1 scallion, sliced
  • 2 tablespoons toasted pepitas


  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. Place cashews in a small bowl, cover with 1 cup water and let soak for 30 minutes. Drain the cashews and rinse under cold water.
  3. Meanwhile, stir tamari, 1 tablespoon oil and paprika together in a medium bowl. Add shiitakes and stir until all the liquid is absorbed. Spread on a rimmed baking sheet and roast, stirring once, until golden brown and crispy, 20 to 25 minutes.
  4. Place the cashews, nutritional yeast and ¼ teaspoon salt in a high-speed blender; blend on the highest setting, scraping down the sides once or twice, until smooth and creamy, 2 to 3 minutes. Thin with a little water, if necessary. Set aside.
  5. Heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery, the remaining ¾ teaspoon salt and pepper. Cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Add potatoes and broth; bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes. Puree with an immersion blender to desired consistency. (Alternatively, in batches, transfer the mixture to a blender and puree to desired consistency. Use caution when blending hot ingredients.)
  6. Roughly chop the roasted shiitakes. Divide the soup among 6 bowls and garnish with the shiitakes, scallion, pepitas and a dollop of the cashew cream (you may have some left over).
  • To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 365 calories; 19 g fat(3 g sat); 5 g fiber; 42 g carbohydrates; 11 g protein; 61 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 1,850 IU vitamin A; 11 mg vitamin C; 45 mg calcium; 4 mg iron; 672 mg sodium; 1,003 mg potassium
  • Nutrition Bonus: Vitamin A (37% daily value), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 4 fat, 2 starch, ½ vegetable

Reviews 1

January 14, 2019
profile image
By: Heidi Cara
It's really good.
More Reviews