Chunky Vegan Potato Soup

Delicious vegetables make a hearty and dairy-free winter soup that hits the spot.

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  • Servings: Makes about 10 cups

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  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 4 medium carrots, cut into chunks
  • 8 cups vegetable stock
  • 3 pounds baking potatoes
  • 4 sprigs fresh thyme

How to make this recipe

  1. In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper into and cook, stirring occasionally, until golden, 6 to 8 minutes. Peel and dice the potatoes. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. Season the soup with salt and pepper to taste and serve.

Contributed By Photo IAN KNAUER Published October 2014

1044352 recipes/chunky-vegan-potato-soup 2015-12-16T23:37:57+00:00 Ian Knauer |soups-and-stews|weeknight-dinner|web-exclusive|winter october-2014 recipes,chunky-vegan-potato-soup 1044352

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