Vegan Creamy Potato Soup with Beans and Spinach

5 from 8 reviews

This vegan creamy potato soup with beans and spinach will be your new favorite potato soup recipe.



This makes about 4 servings of soup

  • 1/2 onion - finely chopped
  • 1 leek - finely chopped (sub 1/2 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 1/2 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
  • 1/4 cup cashew butter (sub tahini or 1/2 cup hemp seeds if allergic)
  • 4 cups spinach or kale


  1. In a large pot, heat oil over medium heat. Add onions, garlic, leeks, and celery. Saute for ~8 minutes.
  2. 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.
  3. Fill a blender about 3/4 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.
  4. After your soup is blended add spinach and stir until wilted.
  5. Let soup cool and serve!