Recipes » Soups » Easy Potato Soup
T. Colin Campbell Center for Nutrition Studies
Simple Potato Soup - Plant-Based Recipe


  • 6 medium Yukon Gold potatoes
  • ½ cup white miso
  • 1 – 1 ½ Tbsp garlic powder
  • ⅓ cup nutritional yeast
  • 1 – 1 ½ Tbsp Herbs de Provence
  • ¼ – ½ cup non-dairy milk (optional)


  • 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.

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