People ask me all the time where I get my recipe inspiration from. I try to stick with what is in season and gather my inspiration from there. Root vegetables are in season, and the colder weather makes me crave soup. Hence why I made this Vegan Creamy Potato Soup with Beans and Spinach.
This vegan creamy potato soup is creamy without the dairy. In my opinion a lot of potato soups are lacking in nutrition because they are simply potatoes and cream, so I really wanted to pump up the nutrients in this recipe. Cashew butter provides the creaminess and some healthy fats. White beans also provide creaminess and add protein to this recipe. I also added in celery and kale for some extra veggies.
This soup might be my favorite soup recipe ever. I made it when I was sick and it was an instant mood booster. It is also an extremely easy to make recipe. Put all of your ingredients in a pot and then simmer until tender. Then you add the cashew butter and blend. So easy and delicious.
This creamy vegan and high protein potato soup is
- high protein
- easy to make
- healthy for you
- full of veggies
- the ultimate vegan comfort food
Ingredients for vegan potato soup with cashew butter
- onion
- leek
- garlic
- celery
- yukon gold potatoes
- white beans
- chives
- smoked paprika
- lemon
- thyme
- italian or all purpose seasoning
- salt
- black pepper
- vegetable broth
- nutritional yeast
Instructions to make creamy cashew butter and potato soup
- In a large pot, heat oil over medium heat. Add onions, garlic, leeks, and celery. Saute for ~8 minutes.
- Add all remaining ingredients except for the spinach and cashew butter to your pot. Bring soup to a boil and then lower to a simmer. Cook for about 20 more minutes or until potatoes are tender.
- Fill a blender about ¾ of the way (3-4 cups) with the soup. Add cashew butter to the blender and blend until smooth. Pour blended soup back into the soup pot. If using an immersion blender, add cashew butter to soup, stir until combined and then blend to desired thickness.
- After your soup is blended add spinach and stir until wilted.
- Let soup cool and serve!
Substitutions
- Cashew butter - Can be subbed with tahini or 2 tablespoon cashews
- Leeks- can be subbed with onion
- Fresh chives - can be subbed with 2 teaspoon dried chives
Other yummy vegan soup recipes to try:
- Vegan creamy carrot soup
- Vegan southwest sweet potato black bean soup
- Vegan Butternut Squash Tomato Soup
I hope you try this Vegan Creamy Potato Soup with Beans and Spinach, it is delicious. If you make this recipe, please leave me a rating and review on this blog post.
Tag me on Instagram so I can repost you!
PrintVegan Creamy Potato Soup with Beans and Spinach
This vegan creamy potato soup with beans and spinach will be your new favorite potato soup recipe.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
Ingredients
This makes about 4 servings of soup
- ½ onion - finely chopped
- 1 leek - finely chopped (sub ½ onion if you can't find leeks)
- 4 cloves garlic - minced
- 4 stalks celery - finely chopped
- 3-4 yukon gold potatoes - diced
- 1 can white beans
- 1 bunch chives - finely chopped
- 1 tsp smoked paprika
- juice from ½ lemon
- 3 sprigs fresh thyme
- 1 tbsp italian or all purpose seasoning(I like braggs 24 sprinkle)
- 1 tsp salt
- 1 tsp black pepper
- 4 cups vegetable broth (1 32 ounce box)
- 1 tbsp nutritional yeast
- ¼ cup cashew butter (sub tahini or ½ cup hemp seeds if allergic)
- 4 cups spinach or kale
Instructions
- In a large pot, heat oil over medium heat. Add onions, garlic, leeks, and celery. Saute for ~8 minutes.
- Add all remaining ingredients except for the spinach and cashew butter to your pot. Bring soup to a boil and then lower to a simmer. Cook for about 20 more minutes or until potatoes are tender.
- Fill a blender about ¾ of the way (3-4 cups) with the soup. Add cashew butter to the blender and blend until smooth. Pour blended soup back into the soup pot. If using an immersion blender, add cashew butter to soup, stir until combined and then blend to desired thickness.
- After your soup is blended add spinach and stir until wilted.
- Let soup cool and serve!
Amaryllis Part
Soooo good.
Made this and got me eating through a depressive episode during xmas.
Also made it this evening and I find it’s really good served with sriracha!
★★★★★
Kristi
Thanks for the review Amaryllis!
Amaryllis Part
🙂
Beth
A+ Best soup for the winter
★★★★★
Aveline Knoop
So delicious! Subbed in the fresh herbs with dried ones - still came out fantastic! Also subbed out the cashew cream with Tahini and it was a little nutty, and I had to add more thyme to tone down that taste. Next time, I think I’ll use less Tahini. Navy beans were perfect as the ‘white bean.’ Thank you so much for this recipe, a must-try for the winter!!!
★★★★★
Meghan
So creamy, nutritious, and tasty!
★★★★★
Harrison
Tasted absolutely delicious, one the the best potato soups I've ever made!!
★★★★★
Jill Fegan
This soup is amazing!! I decided to sauté some button mushrooms in balsamic vinegar and tamari sauce. I added them to my bowl of soup. So yummy!! ?
★★★★★
kroeder77
love this addition!
Marcy
Perfect for a cold winter night! Very excited to eat leftovers for lunch tomorrow, will be making again!!
★★★★★
Adriana Gatto Pinheiro
This soup is perfect and so simple to do! I need to have fresh meals because of my IBS and I also don’t have too much time between one work and the other. So I just chopped everything one day before and the cooking and serving time was like 20 minutes. And super super creamy and delicious.
★★★★★