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
- 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!
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
Some potato soup is loaded with a lot of fattening ingredients, however this potato soup is healthy because of the ingredients included.
Yes! This potato soup uses cashews instead of dairy and is just as creamy!
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.
Tag me on Instagram so I can repost you!
vegan creamy potato soup with beans and spinach
Equipment
- 1 large pot I like the our place perfect pot
Ingredients
- 1 leek - finely chopped sub 1 small onion if you can't find leeks
- 4 cloves garlic - minced
- 4 stalks celery - finely chopped
- 3 yukon gold or red potatoes - diced
- 1 can white beans
- 1 bunch chives - finely chopped
- 1 teaspoon smoked paprika
- juice from ½ lemon
- 3 sprigs fresh thyme
- 1 teaspoon oregano
- 1 teaspoon salt adjust to your preference
- ½ teaspoon black pepper adjust to your preference
- 4-6 cups vegetable broth adjust to your thickness preference
- 1 tablespoon nutritional yeast
- ¼ cup cashew butter or use ½ cup soaked cashews
- 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.
- Turn of heat. Remove thyme from soup. Add 3-4 cups of soup to a blender. 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.