Traditional Irish Potato Soup [vegan]

So satisfying, comforting, warming, wholesome and prepared with everyday plant-based vegan ingredients.

This creamy potato soup recipe is especially good for inexpensive family meals.

Serve with a sprinkle of fresh chives and wedges of warm wholewheat bread for extra tastiness.

Course Dinner, Lunch

Cuisine Irish

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings or 4 larger portions

Calories 177

Author Jacq

1 kilogram potatoes [1000 grams] chopped, large potatoes can be quartered and smaller halved
1 large onion [about 190 grams] rough diced
1 tablespoon dried mixed herbs
1 litre vegan stock broth
250 mililitres plant milk use more if a thinner soup is preferred
1 tablespoon plant margarine or 1 tablespoon of white miso paste or 2 tablespoons of nutritional yeast flakes

Add the potatoes, onions, dried herbs and vegetable stock to a large saucepan.
Season with salt and pepper.
Bring to the boil and simmer until the potatoes are cooked, this usually takes around 12-15 minutes depending on your potatoes.
With a potato masher give the potatoes a good mashing.
[or if preferred a smoother soup use a stick or immersion blender.]
Pour in the plant milk and pop in the vegan margarine.
Using a fork or spoon stir the milk and margarine through the potatoes until everything is combined.
[Use more plant milk if a thinner soup is liked better]
Taste the seasoning and add enough salt and pepper to taste.
Gently bring the soup back to the boil, but do not boil as doing so may cause the milk to split. Stir frequently.
Once the soup is at the boil it is ready.
Garnish each serving with chopped chives or parsely, or both.
A sprinkle of nutritional yeast flakes is a tasty addition.
Serve with your favourite bread, roll or bap for a filling delicious meal.

Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Store leftover soup within the refrigerator for 3 days.
Or within the freezer for 3-4 months.
Reheat gently and don't boil as the milk may separate.
If the milk does split it won't affect the flavour and can just be stirred well before eating, but once the soup sits it will likely split again. Sprinkle some nutritional yeast flakes over to hide the split milk if necessary!
This soup is low in calories but is hearty enough to fill you up especially when served with a slice of wholemeal/wholewheat bread. I usually manage to get 6 small bowls of soup with just the right amount, but of course for hungrier appetites 4 servings may be better.
For gluten-free potato soup choose a gluten-free veggie stock.
For a margarine free potato soup replace the vegan margarine with a tablespoon of white miso paste. Do make sure you whisk the miso through thoroughly.
Or replace the margarine with 1-2 tablespoons of nutritional yeast flakes.
This recipe makes a nice thick potato soup but of course if you prefer a thinner soup, just add more plant milk and stir through to thin to the desired consistency.
Prefer to keep the peel on the potatoes? If your potato skins are unblemished then just give them a little scrub and chop up for the soup. If the skins are not too good then its best to peel these off.