Grammy's Kitchen · Potato Soup · Vegan Potato Soup
One of 78 potato soup recipes we measured
from www.wellplated.com
5 cooks on www.wellplated.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 98% | 149% |
| dairy | 0% | 35% |
| fat | 3% | 3% |
| aromatics | 16% | 16% |
| salt | 0% | 0% |
| acid | 2% | 0% |
| protein add | 0% | 17% |
Adapts cleanly: dairy-free, egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 60 g | 1/2 cup raw cashews |
| 27 g | 2 tablespoons extra virgin olive oil |
| 150 g | 1 large yellow onion (diced) |
| 183 g | 3 medium carrots (peeled and diced) |
| 120 g | 3 celery stalks (diced) |
| 9 g | 3 cloves minced garlic (about 1 tablespoon) |
| 680 g | 1 1/2 pounds russet potatoes (about 3 medium or 2 large, peeled and cut into 3/4-inch dice) |
| 1 medium head cauliflower (cut into florets) | |
| 960 g | 4 cups low sodium vegetable broth |
| 32 g | 2 tablespoons low sodium soy sauce |
| 5 g | 2 teaspoons smoked paprika |
| 4 g | 3/4 teaspoon kosher salt (plus additional to taste) |
| 1 g | 1/4 teaspoon ground black pepper (plus additional to taste) |
| 38 g | 1/4 cup nutritional yeast (optional; will give the soup a "cheesy" note) |
| 15 g | 1 tablespoon freshly squeezed lemon juice |
| For topping: chopped green onions or chives (tempeh bacon, croutons, vegan sour cream, or vegan cheese shreds) |
Method: 8 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My new fall/winter favorite! I used sweet potatoes. My end result looks a teensy but thicker than your pic, but that may be because I tried an immersion blender (my first time using it). I put it in the blender (2 batches) and it smoothed out like the ic.” — a cook, 5.0★
“Delicious, creamy, AND healthier version of a comfort soup. I accidentally overblended mine but still tasted great!” — a cook, 5.0★