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A clear glass mug with potato soup and black pepper and a sprig of rosemary, and a spoon in the mug.


A delicious, quick, and easy savory potato soup that only has 7 ingredients. Serve it as a main course or a side dish.
5 from 2 votes
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Course: Appetizer, Main Course, Soup
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 Servings
Calories: 118kcal
Author: Linda & Alex


  • stove
  • Blender


  • 10 medium organic Yukon gold potatoes scrubbed, peeled, and cut into quarters
  • 32 ounce vegetable broth
  • 1 tablespoon vegan butter we prefer Miyoko’s or Earth Balance
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoon fresh rosemary minced
  • 3 garlic cloves minced
  • 3 teaspoon nutritional yeast optional, see note
  • Salt and pepper to taste


  • In a large pot, cover the potatoes in water and bring to a boil. Boil for approximately 20 minutes, or until they’re fork tender. Reserve one cup of the potato water, drain the water and put the potatoes back in the pot.
  • While the potatoes are cooking, heat the 1 teaspoon olive oil on medium-high heat in a small skillet. Sauté the garlic and rosemary for 2 to 3 minutes, or until the garlic begins to brown. Remove from heat.
  • Add the 1 tablespoon vegan butter, 32 oz of vegetable broth, reserved potato water, 3 teaspoon nutritional yeast, salt and pepper, and the garlic and rosemary to the potatoes. Stir and bring to a boil. Reduce to simmer and cook for 10 minutes.
  • Puree the potatoes with an immersion blender, or transfer by small batches to a blender to puree.
  • Serve hot.


  • Do NOT use brewers or active dry yeast. Only NUTRITIONAL YEAST will do for this recipe.
  • Store covered in the refrigerator for up to 4 days.


Serving: 1cup | Calories: 118kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 718mg | Fiber: 4g | Sugar: 1g | Vitamin A: 247IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 6mg
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