About this recipe
There’s nothing more comforting than coming home to a warm, hearty, and delicious creamy vegan potato soup. This potato cilantro soup is perfect for chilly days or when you want a nutritious and tasty dinner. It feels like a warm hug, packed with flavor and nutrients.
This creamy potato soup recipe has been a staple in my life. Over the years, I’ve made adjustments to simplify it or use whatever ingredients I have on hand, but the foundation remains the same.
When I was growing up, I remember my mother, aunts, and grandmother discussing flavors, ingredients, and recipes. They shared recipes while chatting about a million other things, without specifying exact measurements or ingredients.
I even remember some afternoons when they brought their cookbooks or recipe notebooks to their afternoon coffee meetups to exchange recipes. The funny thing is, I cook in the same way for my family, estimating everything as I go.
INGREDIENTS TO MAKE POTATO SOUP
- Onion. Sliced white or yellow onion, leeks, or shallots. Anything works here.
- Oil. You can use olive oil or other vegetable oil. You could substitute butter.
- Potatoes, Yukon, or new potatoes are my favorites for soups.
- Cilantro. Leaves and stems, just cut the roots.
- Vegetable broth or water
- Salt and pepper
HOW TO MAKE CREAMY AND DELICIOUS POTATO SOUP?
- In a pot, brown the onion in the oil for 3-5 minutes until it is translucent.
- Chop the potatoes into big chunks and add them to the pot. Cover the potatoes with the liquid you choose, season, and leave them over medium-high heat until fully cooked. Season, add the cilantro, and blend until creamy.
- Check the seasoning and adjust with salt and pepper if necessary.
- Finish with roasted peanuts, chopped almonds, and one or two fresh cilantro leaves.
✎ How to finish the soup? When it comes to serving this creamy, vegan and delicious potato soup, finish it with sliced and toasted almonds. If you don't have almonds,add roasted peanuts or try with any other nut or seed.
tips and tricks for the best creamy vegan potato soup
- What do I do if it is too thick? Potato soup is usually thick; add the liquid until you have a delicious creamy soup. But it is always best to add than to remove.
- Salt the water where you cook your potatoes. When you put the potatoes to cook, add salt to the water, and if you want, you could also add a bay leaf or marjoram. Just don’t forget to remove it before blending it.
- What is the best way to blend a soup? It is better to start the blender at a slow speed and then increase it little by little. This way, the consistency of this soup or any other soup gets creamier, but be careful not to over-blend because the potato tends to become gooey.
- Can you substitute the cilantro? Yes. If you don’t have cilantro, add spinach, arugula, or any other green leaf you have at home. e potatoes, and then blend.
- What is the best potato for making soup? I love the Russet and Yukon potatoes, too.
- Organic or conventional? I like to buy organic potatoes; I think they are always better. You can use any kind, but organic. If you use conventional potatoes, peel them before cooking.
Creamy Potato Soup with Cilantro
This creamy potato and cilantro vegan soup is easy, creamy, delicious and has only 5 ingredients.
Equipment
- 1 blender
Ingredients
- 1/2 medium onion white or yellow
- 2 teaspoons olive oil or butter
- 3 potatoes medium size
- 1 bunch of cilantro leaves, and stems
- 4 cups vegetable broth or water
- Salt and pepper
To finish
- Roasted peanuts or slivered almonds
Instructions
- In a pot, brown the onion in the oil for 3-5 minutes until it is translucent.
- Chop the potatoes into big chunks and add them to the pot. Cover the potatoes with the liquid you choose, season, and leave over medium-high heat fully cooked. Season, add the cilantro, and blend until creamy.
- Check the seasoning and adjust with salt and pepper if necessary.
- Finish with roasted peanuts, chopped almonds, and one or two fresh cilantro leaves.
Notes
What is the best way to blend a soup? It is better to start the blender at a slow speed and then increase it little by little. This way, the consistency of this soup or any other soup gets creamier, but be careful not to over-blend because the potato tends to become gooey.
Nutrition
Serving: 250grsCalories: 23kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 627mgPotassium: 17mgFiber: 1gSugar: 2gVitamin A: 379IUVitamin C: 1mgCalcium: 3mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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