It’s soup season and there’s nothing like a dairy-free potato soup. This Ghoulishly Green Vegan Potato Soup is my favorite comfort food potato soup with a healthy twist.
This vegan soup recipe is creamy without olive oil, vegan butter, heavy cream, or full-fat coconut milk. It uses healthy veggies like potatoes, kale, spinach, or your favorite greens and all you need is a large pot.
In October I turn all my recipes into spooky Halloween fun!
More vegan Halloween recipes to celebrate with!
I love the idea of having some fun savory dishes that your kids will be happy to eat before the candy binge begins. You can also try these recipes for some savory Halloween fun:
- Vegan Sin-cinnati Chili for Your Halloween Dinner
- Spooky Skull Vegan Pot Pies for a Haunted Halloween Dinner
- Swamp Monster Slow Cooker Jackfruit Gumbo
- Spooky Purple Potato Eyes with Smoked Avocado Mousse
How can I thicken soup without dairy?
Potatoes are a great way to make a creamy soup, though you can use cooked cauliflower, soaked pureed cashew, or even rolled oats like in my plant-based tomato soup recipe.
Creamy Vegan Potato Soup Ingredients
You just need simple ingredients to make this almost classic potato recipe. Plus it’s healthy because
- Idaho russet potatoes ( sub red potatoes or other potato chunks)
- water and vegetable bouillon cube, or veggie broth
- spinach and/or kale, or mixture of greens
- nutritional yeast
- cashews, or sub rolled oats
- liquid smoke
- salt and black pepper, to taste
- pumpernickel bread, optional – for spooky garnish
How to make this creamy soup
Add the potatoes, water (or veggie broth), bouillon, and garlic to a large soup pot. Bring to a boil over high heat, and then turn to medium. Simmer until the potatoes are easily pierced with a fork.
While the potatoes cook, preheat the oven to 350°. Cut the bread into small squares (or into Halloween shapes using cookie cutters) and spread on a baking sheet and bake for 5 to 10 minutes, until crispy. Set aside.
Blend the spinach, yeast, cashews, and liquid smoke with 1/2 cup of the cooking liquid. Purée until very smooth with an immersion blender or food processor.
Mash the potatoes with a potato masher while they are in the pot. It doesn’t have to be completely smooth. I like it a little chunky myself. Make it the texture you like best.
Stir in the green mixture until completely incorporated. Serve with your favorite toppings.
What can I top my homemade potato soup with?
Oh, so many things! Toppings are one of the best parts of soup. For this recipe, I decorate it for Halloween with pumpernickel bat cutouts or a cut-up red pepper monster.
But you can garnish with sliced green onions, soy milk, vegan sour cream or yogurt, vegan bacon bits – like tempeh bacon crumbled up, cashew cream, fresh chives or other fresh herbs like parsley or thyme, even shredded vegan cheese.
Can I make this creamy dairy-free soup
in a crockpot?
You could cook this soup in your slow cooker if you’d prefer. Just add the raw potatoes, water, bouillon, and garlic, then cook on low for 7 to 9 hours.
Right before you serve you’ll jump back into the regular directions pureeing the spinach and cashews to make it green and creamy – yum!
How do I store this creamy potato soup?
Store in an airtight container for up to 3 days. Do not freeze this soup because it will ruin the texture of the soup.
I want more vegan Halloween recipes!
This is just one of the 25 spooky recipes you’ll find in my Halloween e-cookbook, The Ghoulish Gourmet Halloween e-Cookbook, which is only $3.99.
Or check out all the vegan Halloween recipes on my blog.
What are some other vegan soup recipes that are good for fall?
- Slow Cooker Lentil Vegetable Soup
- Slow Cooker Cranberry Bean Soup
- Slow Cooker Split Pea Soup
- Easy White Bean Veggie Soup
- Vegan Hot and Sour Soup
Ghoulishly Green Potato Soup
- 4 cups peeled and cubed Idaho potatoes
- 3 cups water
- 1 vegetable bouillon cube
- 3 cloves garlic minced
- 1 cup washed spinach and/or kale
- 1/4 cup nutritional yeast
- 1/4 cup cashews soaked for 2 hours if you don’t have a powerful blender
- 5 to 8 drops liquid smoke
- salt and pepper to taste
- 4 pieces vegan pumpernickel bread
- Add the potatoes, water, bouillon and garlic to a soup pot. Bring to a boil over high heat, and then turn to medium. Simmer until the potatoes are easily pierced with a fork, about 10 minutes.
- While the potatoes cook, preheat the oven to 350°. Cut the bread into small squares (or into Halloween shapes using cookie cutters) and spread on a baking sheet and bake for 5 to 10 minutes, until crispy. Set aside.
- Blend the spinach, yeast, cashews and liquid smoke with 1/2 cup of the cooking liquid. Purée until very smooth.
- Mash the potatoes with a potato masher while they are in the pot. It doesn’t have to be completely smooth. I like it a little chunky myself.
- Stir in the green mixture until completely incorporated. Serve topped with croutons.