Mom’s Potato Soup, made vegan

I can remember the soup-drizzled pages of the 1988 Milk calendar that my mom kept with this recipe on it. It’s a simple, creamy, peppery potato soup that’s easily made vegan with a couple of substitutes. The original recipe can be found here. To be sure, as my vegan recipes likely indicate, I am necessarily against the use of dairy and other animal byproducts, for all of the reasons, and I hope that if you do decide to look at the website, you do it with an eye for vegan conversions ;)

I’ll be eating this up this week while I write some papers and wait for the warm weather to come. (I can hear my bike calling my name!)


  • 2Tbsp vegan butter (I used Earth Balance Butter, vegan Becel would work too)
  • 3 medium potatoes, washed, peeled and diced
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cp vegetable broth/stock (I used Knorr powdered stock)
  • 1/4tsp dry thyme
  • 1 1/2 cp non-dairy milk (I used almond)
  • 1 1/2 cp of mozzarella Daiya shreds
  • Salt and fresh cracked pepper to taste (heavy on the pepper)


  • Heat up the butter in a large saucepan. Add the onions and garlic and soften.


  • Add potatoes and combine well.

  • Add thyme and liquid stock (for powdered stock, add water and appropriate amount of powder) (with Knorr, 1 1/2cp of water gets 1 1/2tsp of powder).


  • Bring to a boil. Reduce heat and and cook gently covered for 20 minutes, until potatoes are tender.
  • Once tender, blend half of the soup either by transferring half to a blender and then back to the pot or using an immersion blender right in the pot. If using an immersion blender, don’t blend until it’s all smooth, leave a good amount of potato pieces.


  • After blending, add the milk and heat until it just starts to boil. Stir in daiya shreds until melted.


  • Add a dash of salt and a good amount of fresh pepper and serve with fresh crusty bread. Add some fresh cut chives or green onion on top for a bit of fresh colour and crunch.

If you find the leftovers to be too thick, stir in a bit of milk before heating to bring it back to a nice creamy, soupy consistency.

Enjoy :)


3 thoughts on “Mom’s Potato Soup, made vegan

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s