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4 Ingredient Potato Soup
4 ingredient potato soup is creamy, filling and so delicious. This vegan potato soup is ready in 30 minutes and great as main dish or side dish. This simple dairy free potato soup is incredibly easy, budget friendly made with just 4 ingredients. This homemade soup is vegan, gluten free, dairy free and Whole30 friendly.
Add the potatoes to a large pot with 5 cups of vegetable broth. Cover and place over high heat, cooking for 20 minutes.
While the potatoes are cooking, pour boiling water over a bowl or cup of cashews. Let cashews soak at least 5 minutes.
After 20 minutes, check the potatoes to ensure they are fully cooked (fork tender).
Drain the cashews and get rid of the soaking liquid. Add 1/2 cup of the hot vegetable broth to the cashews and blend until smooth (using an immersion blender or high speed blender).
Add the cashew cream, salt and the rest of the vegetable broth to the pot filled with the cooked potatoes. Blend with an immersion blender until the soup reaches your desired consistency.
Notes
Top tips
Be sure to peel the potatoes for this recipe. Since the potatoes need to be peeled, look for larger potatoes (this helps ensure you don't have to peel a ton of potatoes).
Cut the potatoes into even size pieces to ensure they all cook evenly.
To peel and dice the potatoes in advance, put the potatoes in cold water immediately after chopping. This helps ensure they don't oxidize and turn brown.
Use an immersion blender to blend the soup right in the pot. If you don't have an immersion blender, carefully transfer the soup 1-2 cups at a time to the blender and blend with the lid off (cover with a towel) to ensure the heat can easily escape from the blender. Do not use a bullet style blender to blend hot soup.
Make it a chunkier texture soup by only blending about half the potatoes. You can lightly mash the leftovers with a fork or potato masher.
You may want to add water, dairy free milk or more broth to leftovers as the soup will thicken when refrigerated.
How to make vegan potato soup in the crockpot
Peel and chop the potatoes. Add them to the crockpot with 5 cups of broth.
Turn on high for 4 hours or low for 8 hours.
Add boiling water to the cashews and let them soak while the potatoes cook.
After cooking, remove the lid and remove about ½ cup of the hot broth. Add the broth to the drained cashews and blend until smooth.
Add the cashew cream, salt and the additional 1 cup of vegetable broth to the crockpot. Blend with an immersion blender until the soup reaches your desired consistency.
How to make homemade potato soup in the instant pot
Peel and chop the potatoes. Add them to the instant pot with 5 cups of broth.
Be sure the instant pot is sealed, cook on high pressure for 5 minutes. Let pressure manually release at least 10 minute before doing a quick release.
Add boiling water to the cashews and let them soak while the potatoes cook.
After the pressure has been released, remove the lid and remove about ½ cup of the hot broth. Add the broth to the drained cashews and blend until smooth.
Add the cashew cream, salt and the additional 1 cup of vegetable broth to the instant pot. Blend with an immersion blender until the soup reaches your desired consistency.
Storing leftovers
Fridge: Store leftover dairy free potato soup in an airtight container for up to 5 days.
Freezer: You can freeze potato soup for up to 6 months in a freezer safe bag or container (I like to freeze my soup in Soupercubes then once frozen, transfer the frozen block to a freezer safe bag/container).
Since this doesn’t have any dairy, it freezes well. However, you may notice that the potatoes can get a little gritty after freezing. You can blend the soup with the immersion blender once reheated to help with the consistency.
Reheating leftovers
Stovetop: To reheat leftover 4 ingredient potato soup, add the leftovers to a small pot and add a little water, vegetable broth or dairy free milk to help thin out the soup (it thickens as it sits in the fridge). Heat covered over medium low heat until warmed through.
Microwave: Add the leftover potato soup and water, vegetable broth or dairy free milk to a bowl. Microwave on high for 3-3:30, stopping to stir the bowl one or two times during cooking.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
409
Fat
10
g
Carbohydrates
69
g
Fiber
8
g
Sugar
4
g
Protein
17
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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