Creamy Vegan Potato Soup

October 15, 2019

This creamy vegan potato soup is super easy, and tastes like it contains gobs of cream and butter. The secret? Blending in raw unsalted cashews!

Creamy Vegan Potato Soup

This creamy vegan potato soup is really easy to make, and tastes like it contains gobs of cream and butter. This potato soup always a hit, and it is so quick and easy. You can get it onto the table in 30 minutes. This soup also freezes really well.

I just love potato soup. It’s the ultimate comfort food, and is really inexpensive. (Don’t miss the Roasted Garlic Potato Soup). I mean. have you ever heard anybody tell you they hated potatoes? Well, I’m sure potato haters exist, I’ve just met one!

Anyway, yes, it’s hard to make a spud a dud. BUT, if you’re gonna eat potatoes in any form, you want them to rock your world. There are just too many awesome potato soup recipes and potato recipes out there.

The Key To Making Amazing Vegan Potato Soup
  • Choose a variety of potato that is the least starchy such as Red-Skinned, Russet, or Yukon Gold.
  • Don’t overcook your potatoes so that they are less waxy.
  • Add cauliflower to add natural creaminess
  • Blend in raw unsalted cashews or blanched slivered almonds to replicate the texture of heavy cream.

When you blend these elements together, you get an incredible texture and flavor.

The Best Creamy Vegan Potato Soup Recipe

Here’s what I’m using in this potato soup recipe.

  • grapeseed oil (or olive oil)
  • diced yellow onion
  • diced celery
  • minced garlic
  • yellow potatoes
  • cauliflower
  • vegetable broth
  • raw unsalted cashews
  • salt and pepper
  • chives

Look at the recipe card for the measurements and instructions.

You can use this potato soup recipe as a blank canvas for all kind of flavorful inspiration.  If you’re not vegan, you could add 1/2 cup heavy cream to the recipe in place of the cashews.

This soup freezes well. But, because of the nuts, you may get a slightly mealy texture when you defrost it. Just throw it back into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy again.

I created this recipe to celebrate the launch of the new KitchenAid blender,  and while you can make this soup in any blender, you will get the richest creamiest results with this potato soup with a powerful blender.

The KitchenAid K400 Blender

This new K400 blender is going to BLOW YOUR MIND. I am so proud to have worked on this project for the last few years with the team at KitchenAid. The K400 blender is the blender that I have dreamed a company would create. It’s a mid-range blender (at the $249 – $259 price point). but it delivers the performance of a high-speed machine that you pay hundreds of dollars more for!

Most mid-range blenders won’t make super creamy peanut butter or almond butter; they can’t blend really thick cake batters, frozen drinks and cocktails, or instant ice creams; they don’t completely pulverize leafy greens and fibrous fruits and vegetables such as kale, beets, carrots, and apples; and they really struggle with nuts and seeds such as cashews and chia seeds.

The K400 does such an incredible job with all of these recipes. I tested this blender against most other mid-range blenders on the market, and also tested the results against the leading high-speed blenders, and in almost every instance, you couldn’t tell the difference in texture and taste.

AND, this blender has the best and most consistent ice crush I have ever seen! Ice cubes to snow in 12 pulses!

So, How did the team at KitchenAid make such an amazing blender?

A blender has 3 essential components:

  • Motor
  • Blade Construction
  • Size and Shape of the Container

A well designed blender is when these three elements work together to pull the ingredients down into the blades for efficient blending. When these three elements work in synergy you don’t actually need a ton of power to get really really fantastic results.

I’ve tested high-speed machines with larger motor, but they don’t blend very well because the blade construction and container don’t work together very well.

The KitchenAid K400 blender has a 1.5 Peak HP motor that works with the blade construction and size and shape of the container for an incredibly efficient blend that matches the high-speed blenders with larger motors. It is really amazing!

The asymmetric blade and the ridges on the blender container work together with the motor to pull the ingredients to blend at four distinct angles for an even vortex for efficient blending.

There is a Soft Start feature built in at every speed that forces the motor to ramp up to the speed which enables even incorporation to reduce having the ingredients splash up into the top of the container and into the lid. Many blenders throw the ingredients up violently, and bits of food never get fully blended. There is also a built in motor control which senses the contents and maintains the optimal speed for your perfect blend.

And, if you get the upgraded model of the K400 you get the tamper to help burst air pockets while the machine is running, and guide the ingredients through the blades for the most efficient blend.

The blender also comes in all kinds of gorgeous colors to match your stand mixer: matte black, contour sliver, white, passion red, pistachio, and blue velvet. More colors coming.

Get 10% OFF the new KitchenAid K400 blender!
Use Promo Code: THEBLENDERGIRL to get 10% off the KitchenAid site.*

Disclaimer: **Ends 12/31/2019 11:59PM EST. Excludes in-home delivery products. Discount taken off sale price excluding taxes and shipping. Only valid for new orders on Offer subject to change. No cash value. Cannot be combined with other offers or rebates. Excludes refurbished and commercial models.

Disclaimer: I am a paid ambassador for KitchenAid Blenders. But, my opinions are my own. 

But, back to the potato soup.

Let me know what you think of this potato soup in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

Other Soup Recipes

Roasted Garlic Potato Soup
Mind-Blowing Cauliflower Soup
Thai Pumpkin Soup
Coconut Lemongrass Soup
Cream of Asparagus Soup


Creamy Vegan Potato Soup

This creamy vegan potato soup is really easy to make, and tastes like it contains gobs of cream and butter. The secret? Blending in raw unsalted cashews, and not over cooking your potatoes to remove some of the starch.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1 tablespoon grapeseed oil (or olive oil)
  • 1 cup (150g) diced yellow onion
  • 1/4 cup (33g) diced celery
  • 2 teaspoons minced garlic (2 cloves)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon finely ground black pepper, plus more to taste
  • 3 cups (500g) peeled and cubed yellow potatoes (3 medium)
  • 1 cup (120g) cauliflower florets
  • 4 cups (1.9l) vegetable broth
  • 1/2 cup (70g) raw unsalted cashews, soaked and drained
  • Finely chopped chives, to serve


  1. In a large saucepan over medium-high heat, warm the oil and sauté the onions, celery, garlic, 1/4 teaspoon of the salt, and pepper for about 5 minutes until the onion is soft and translucent.

  2. Add the potatoes, cauliflower, broth, and remaining 3/4 teaspoon salt, increase the heat to high, and bring just to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the potato and cauliflower are just tender. Immediately remove the saucepan from the heat (to reduce the starch build-up) and allow the soup to cool slightly; stir in the cream or cashews, and allow to cool for a few more minutes.

  3. Pour the soup into your KitchenAid® K400 blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy.

  4. Return the soup to the saucepan, season to taste, and warm it over medium-low heat. To serve, ladle the soup into bowls, and serve with crusty bread.

Recipe Notes

Photo from KitchenAid.