Vegan Potato Soup

Servings: 6–8
Time: 30 minutes

Try our dairy-free buttery spread for a smooth substitute in your favorite recipes. One of our favorites is this creamy potato soup.


  • ¼ c. plus 1 Tbsp. vegan butter
  • 48 oz vegetable broth
  • 6 c. finely diced potatoes
  • 1 c. finely chopped onion
  • 4 stalks celery, finely chopped
  • 3 garlic cloves, finely chopped
  • 4 cubes vegetable bouillon
  • 6 Tbsp. vegan butter
  • 5 Tbsp. gluten-free flour
  • 3 c. milkadamia Unsweetened
  • Salt and pepper, to taste
  • Garnishes: micro-greens, toasted pepitas


  1. In a large pot, sauté potatoes, onion, celery and garlic in 1 Tbsp. of butter for about 5 minutes. Add broth and bouillon, bring to boil; reduce and simmer for about 15-20 minutes until potatoes are tender.
  2. Drain the vegetables, reserve the liquid. Place the vegetables and 1 c. of the liquid in a blender, work in batches if necessary and process until the mixture is smooth, but some pieces of potato remain.
  3. Return puree to the pot, stirring to combine and simmer the soup over low heat.
  4. Meanwhile, in a medium saucepan make a roux by heating the butter over low heat until melted; whisk in the flour and cook for 1 minute, or until the flour is toasted but not burned. Gradually add the milkadamia milk, cooking until the mixture is slightly thickened to the consistency of a cream sauce. Add to soup puree, stirring until combined.
  5. Season with salt and pepper to taste.
  6. Dish out in bowls. Garnish with micro-greens or toasted pepitas (can toss pepitas with chipotle powder and sauté for 3-5 mins).


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