Easy Potato Soup

Total: 45 minutes
Cook: 30 minutes
Yield: 4 servings

This is my soup of choice when I want a quick, homemade meal. It’s flavorful and nutritious, yet simple and easily customized; and it only uses one pot, so cleanup is easy, too. Other types of potatoes will work, but Yukon Golds are soft, creamy, and good for mashing. Herbs de Provence is my go-to spice for potato dishes. The one I use is a blend of basil, fennel, marjoram, parsley, rosemary, lavender, tarragon, and thyme.



  1. Wash, clean, and roughly chop the potatoes. Add them to a medium pot. Leave the skins on for a more rustic result. Remove if you don’t like them.
  2. Add just enough water to cover the potatoes and bring to a boil.
  3. Simmer until potatoes are very soft (20-25 min).
  4. Turn off heat. Do not drain. Use a masher to break apart large potato chunks. Leave a little bit chunky if you prefer a more rustic soup. For smoother, creamier soups, mash longer or use an immersion blender.
  5. Add the miso, garlic powder, nutritional yeast, and herbs and stir or mash to combine thoroughly.
  6. Add some soy milk to thin the soup out if you think it is too thick, or for just a little extra creaminess.
  7. Serve hot. Accompanied well by sourdough bread.

Lindsay became a vegetarian about 12 years ago, has now been vegan for five years, and has completed the Plant-Based Nutrition Certificate. Lindsay enjoys creating simple, nutritious dishes combining wholesome, plant-based ingredients and flavorful spices. Outside of the kitchen, she is a Lab Manager at a University in Southern California.
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