This potato soup with horseradish is made with simple, very flavorful ingredients. If you’re looking for an amazing nourishing and satisfying recipe to make, this might be the perfect one!
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Simplicity at Its Best – Why You’ll Love This Soup
Simple ingredients make this incredibly creamy soup so easy to make. The horseradish lightly cuts the richness with a bit of a peppery zing. It’s the perfect combination for a cozy, flavorful bowl of soup. Pairs perfectly with herbed croutons and fresh parsley or your favorite bread.
Ingredients You’ll Need
The following is an overview of the ingredients needed to make this creamy potato soup with horseradish. For the exact measurements, be sure to check out the recipe card below.
- Vegetables: Yellow Potatoes, onion, garlic, celery
- Dairy Alternatives: Vegan butter, plant milk
- Condiments and Pantry Staples: Flour (such as all-purpose flour), vegetable or vegan “chicken” broth, prepared horseradish, salt & pepper.
- Fresh Herbs: Thyme, parsley.
- For the Herbed Croutons: Hearty bread like sourdough, avocado oil, onion salt, garlic powder, parsley, salt & pepper.
How To Make This Creamy Potato Soup with Horseradish
Melt the vegan butter in a large pot on medium-low heat. Add in the onions and sauté for five minutes. Add in the thyme and celery and continue cooking for another 5 minutes.
Add in the peeled and cubed potatoes and cook for 5-7 minutes. Toss with the flour and mix until well coated. Cook for 1-2 minutes to cook out the raw flour taste.
Add in the broth, mix and cover the pot. Cook for 20-25 minutes stirring occasionally until potatoes are fork tender.
Remove a cup of the potatoes and set aside. Add in the plant milk and mix. Using an immersion or regular blender, blend the soup until creamy or until desired consistency.
Add back the reserved potatoes and add in the horseradish, mix well. Season with salt & pepper and allow the soup to heat through before serving with chopped parsley and herbed croutons.
How to Make the Herbed Croutons
Toss the cubed bread with the oil and spices. Spread them out in a single layer on a lined baking sheet and bake at 350ºF/180ºC for 8 minutes. Flip and continue baking for another 5-8 minutes. Watch carefully as they can quickly go from golden brown to burnt!
Creamy Potato Soup with Horseradish – Recipe Card
Creamy Vegan Potato Soup (with Horseradish)
Ingredients
- 3 lbs Yellow Potatoes - peeled and cubed
- 1 medium Onion - diced
- 3 cloves Garlic - minced
- 2 ribs Celery - diced
- 4 tablespoons Vegan Butter
- 4 tablespoons All-Purpose Flour - gluten-free if desired
- 3 1/2 cups Vegetable Broth - or Vegan Chicken Broth
- 2 cups Plant Milk - unsweetened
- 2 teaspoons Fresh Thyme - chopped
- 1/4 cup Prepared Horseradish - or to taste
- 1 pinch Salt - or to taste
- 1 pinch Pepper - or to taste
To Serve
- 2 tablespoons Fresh Parsley - chopped
Herbed Croutons
- 2 slices hearty bread - like sourdough, cut into cubes
- 1 1/2 tablespoons Avocado Oil
- 1 teaspoon Onion Salt
- 1 teaspoon Garlic Powder
- 2 teaspoons Fresh Parsley - chopped
- 1 pinch Salt - or to taste
- 1 pinch Pepper - or to taste
Instructions
- Melt the vegan butter in a large pot on medium-low heat.
- Add in the onions and sauté for five minutes. Add in the thyme and celery and continue cooking for another 5 minutes.
- Add in the peeled and cubed potatoes and cook for 5-7 minutes. Toss with the flour and mix until well coated. Cook for 1-2 minutes to cook out the raw flour taste.
- Add in the broth, mix and cover the pot. Cook for 20-25 minutes stirring occasionally until potatoes are fork tender.
- Remove a cup of the potatoes and set aside. Add in the plant milk and milk. Using an immersion or regular blender, blend the soup until creamy or until desired consistency.
- Add back the reserved potatoes and add in the horseradish, mix well. Season with salt & pepper and allow the soup to heat through before serving with chopped parsley and herbed croutons.
For the Herbed Croutons
- Toss the cubed bread with the oil and spices. Spread them out in a single layer on a lined baking sheet and bake at 350ºF/180ºC for 8 minutes. Flip and continue baking for another 5-8 minutes. Watch carefully as they can quickly go from golden brown to burnt!
🥣 This vegan creamy potato soup recipe is part of Best of Vegan contributor Devorah Bowen‘s monthly column, The Art of Soups & Stews, in which she delves into her treasure trove of satisfying, comforting, cost-effective, and low waste vegan soup and stew recipes. Click here to view all other recipes from the column.
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More Vegan Recipes You Might Like
If you enjoyed this Creamy Potato Soup, you might also like the following recipes.
- 1-Pot Tuscan White Bean Soup (Vegan & Easy To Make)
- The Best Creamy Roasted Plantain Soup
- Classic Vegan “Beef” Stew
- Creamy Roasted Tomato Gnocchi
Recipe and photography © by Devorah Bowen. Find even more of Devorah Bowen’s recipes on her blog, The Yummy Vegan, her Instagram account, as well as here on Best of Vegan.
