Recipe courtesy of Megan Hysaw

Vegan Potato Bisque

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This easy potato soup is creamy, comforting and just happens to be vegan! A pinch of nutmeg here, a swirl of truffle oil there, plus some fresh chives elevates this classic. Add dairy-free cream for an even creamier, richer soup that can rival a traditional cream-laden bisque.
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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 2 Servings
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Ingredients

Directions

  1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook, stirring, until the onions are soft, about 5 minutes. Add the vinegar and scrape up the brown bits that cling to the bottom of the pot with a wooden spoon. Season with 1/2 teaspoon salt. Add the potatoes, bay leaves and broth to the pot and bring to a boil. Cook until the potatoes are tender, about 20 minutes.
  2. Let the potato mixture cool for 5 minutes or so. Discard the bay leaves. Working in batches if needed, transfer the soup to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the soup back into the pot and stir in the cream if using. Simmer on low to keep warm until ready to serve.
  3. Divide the soup between medium bowls, sprinkle with the chives and nutmeg. Drizzle with the truffle oil and serve.

Cook’s Note

For extra creaminess, stir in the dairy-free cream. The soup doesn't require it, as it will be creamy as is. Read the labels on condiments and prepared items to make sure they are vegan. Some, like champagne vinegar, can be not-so-obvious sources of animal products.

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