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bowl of potato soup

Creamy Healthy Potato Soup (Vegan & Veggie-Loaded)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Alexis Joseph
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Healthy Potato Soup is super creamy, comforting and made with good for you ingredients like kale, carrots and cashews. You'd never guess it has no milk, cheese or butter! Packed with fiber and plant protein for the perfect hearty lunch or dinner. Dairy free and gluten free. This makes a large pot of soup that'll feed a crowd, but can easily be cut in half.


Units Scale
  • 3/4 cup raw cashews
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 3 large carrots, chopped
  • 3 lbs Russet potatoes, diced (no need to peel, scrub well)
  • 1 bunch kale, de-stemmed and chopped
  • 1 tbsp salt, to taste
  • 1/2 tsp ground black pepper , to taste
  • 8 cups water or broth*
  • 1/3 cup nutritional yeast
  • 1 lemon, juiced


  1. Place cashews in a small bowl. Cover with hot water and set aside.
  2. In a large pot, warm oil over medium heat. Once hot, add onion and a pinch of salt and sauté for 5 minutes, stirring often. Add carrot and cook for another 3 minutes. Add garlic and cook for 1 more minute.
  3. Add potatoes, kale, and water or broth, salt and pepper (if using broth, start with 2 tsp salt). The pot will be very full! Bring to a boil.
  4. Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat.
  5. Ladle 3 cups of soup into a large liquid measuring cup. Let cool until it's safe to blend. Drain cashews and add to blender (I use a Nutribullet) with the 3 cups of soup. Carefully blend until smooth and creamy.
  6. Pour mixture into soup. Add nutritional yeast and lemon juice, stirring to combine. Taste and season with salt and pepper if needed until the flavor pops and tastes bright and balanced.