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+ servings
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.
Course Appetizer, Main Course, Soup
Cuisine American, Vegan
Keyword easy, potato soup, vegan soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 Servings
Calories 118 kcal
Author Linda Meyer


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


  1. 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.
  2. While the potatoes are cooking, heat the 1 tsp 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.
  3. Add the 1 tbsp vegan butter, 32 oz of vegetable broth, reserved potato water, 3 tsp 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.

  4. Puree the potatoes with an immersion blender, or transfer by small batches to a blender to puree.
  5. Serve hot.

Recipe Notes

  • 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.
Nutrition Facts
Amount Per Serving (1 cup)
Calories 118 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 389mg17%
Potassium 718mg21%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin A 247IU5%
Vitamin C 20mg24%
Calcium 53mg5%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.