Vegan Creamy Potato Soup with Beans and Spinach

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.

I am a huge potato lover. For more yummy potato recipes try my herby crispy potato white bean salad or my potato chickpea salad.

Why you will love this recipe

• It is high in plant protein and has healthy fats.
• It is full of veggies and fiber.
• It is the ultimate vegan comfort meal and perfect to cozy up with on those cooler days.

Ingredients

• leek - leeks give this soup the best flavor.
• garlic - garlic is a must.
• celery - celery adds yummy flavor and veggies.
• yukon gold potatoes - you can also use red potatoes here.
• white beans - white beans add protein and creaminess.
• chives - I love the flavor of chives.
• smoked paprika - paprika adds flavor.
• lemon - lemon cuts through the rich soup.
• thyme - thyme adds fall flavor.
• oregano - oregano adds fall flavor.
• vegetable broth - broth is essential to our soup.
• nutritional yeast - nutritional yeast adds flavor.

Substitutions

• Spinach - you can use any leafy green here. I also love this soup with kale!
• Cashew butter - if you are allergic to nuts use tahini or hemp seeds.
• Leeks - sub 1 onion if you can not find leeks.

Instructions to make creamy cashew butter and potato soup

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 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.
4. After your soup is blended add spinach and stir until wilted.
5. Let soup cool and serve!

Storage instructions

The extra soup can be stored in a sealed container in your fridge for up to 2 days. I like to reheat mine on the stove but the oven also works.

FAQ

Recipe pro-tips

Use fresh potatoes for the best tasting soup. I love to get mine from the farmers market.

Make sure your cashews have been soaked, this makes the soup much creamier. To soak them in a pinch, boil them for 15 minutes.

Other yummy vegan soup recipes to try:

If you make this vegan potato soup with beans and spinach, please leave me a rating and review on this blog post.

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