Now that summer is ending, there’s nothing more comforting than getting home to a warm, hearty, and delicious creamy vegan potato cilantro soup.
This potato cilantro soup is perfect for freezing days or when you feel like having a nutritious and delicious soup for dinner. This soup is like a hug, full of flavor and nutrition.
Where did I get this recipe from?
This creamy potato soup recipe is one of the recipes I have eaten all my life. I have been modifying it over the years to make it easier or use what I have in the refrigerator, but the base is always the same.
Growing up, I remember my mother, aunts, and grandmother talking about flavors, ingredients, and recipes. They passed the recipes along as they talked about a million other things, with no exact ingredients and quantities.
I even remember some afternoons they took cookbooks or their recipe notebooks to their afternoon coffee to swap recipes. The funny thing is that when cooking for my family, I cook like that, eyeballing everything.
INGREDIENTS TO MAKE POTATO SOUP
- Onion. Sliced white or yellow onion, leeks, or shallots. Anything works here.
- Oil. Use olive oil or other vegetable oil that you like. You could substitute for butter (I use vegan butter).
- Potatoes, Yukon, or new potatoes are my favorites for soups.
- Cilantro. Leaves and stems, just cut the roots.
- Vegetable broth (affiliate link) 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 over medium-high heat fully cooked. Season and add the cilantro and blend until creamy.
- Check the seasoning and adjust with salt and pepper if necessary.
- Finish with roasted peanuts, chopped almonds (affiliate link), 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 (affiliate link). 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 amount of liquid you need 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. It will be delicious, and whenever we add some vegetables or greens to our food, we increase its nutritional value. Another idea is to add celery instead of cilantro. Add one or two chopped celery stalks when you cook the potatoes, and then blend.
- What is the best potato to make soup? I love the Russet potatoes and the Yukon potato too. I think they will deliver the creamiest vegan potato soup, but use the one you have at home. Organic or conventional? I like to buy organic potatoes; I think it is always better. Any kind, but organic. If you use conventional, peel them before cooking.
Other vegan potato recipes that you may like:
- Vegan ceviche Veracruz
- Roasted potatoes with pico de gallo
- Roasted Potatoes with lemon and zatar
- Crispy potato tacos
- Sinaloa-style golden tacos
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Creamy potato and cilantro vegan soup
Equipment
- blender
Ingredients
- 1/2 medium onion white or yellow
- 2 teaspoons olive oil or another neutral-tasting vegetable oil
- 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
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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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