Vegan Creamy Potato Soup

Total time45 min

Prep time15 min

Cook time30 min

This velvety soup starts with garlic-infused oil and a generous handful of scallion greens, cooked down until fragrant before tender Yukon Gold potato cubes go in to simmer with dried thyme. Blending part of the potatoes right in the pot gives the soup its signature thick, spoon-coating texture while leaving satisfying chunks throughout. A gentle simmer at the end brings everything together into a bowl that's rich, comforting, and deeply savory. Finish it with a scatter of fresh chives for a pop of color and a little sharp, herby bite. It's an easy weeknight staple that fits neatly into a vegan kitchen, whether you're feeding a crowd or just craving something warm and creamy on a cold night.

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Ingredients

4 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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6 scallions, green tops only, thinly sliced (white and light-green parts discarded)
2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes
3 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup water
½ tsp dried thyme
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

½ cup cheddar cheese, shredded (optional)
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring occasionally, until softened and fragrant, about 2–3 minutes.
2
Add the potatoes, chicken broth, water, dried thyme, salt, and pepper. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered until the potatoes are completely tender and a fork slides through without resistance, about 20–22 minutes.

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