French Vegan Potato Soup Recipe

Imagine the aroma of savory onions and garlic mingling with creamy coconut milk, enveloping your kitchen in warmth.

This French Vegan Potato Soup is a comforting delight, effortlessly simple yet indulgent.

As the potatoes simmer and soften, they transform into a velvety blend, kissed by thyme and chives.

A symphony of flavors awaits in this humble pot. Let’s bring this delicious creation to life and savor every spoonful together.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 blender or immersion blender
• 1 knife
• 1 cutting board

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons chives, chopped

Cook & Prep Time

To efficiently manage your time for preparing the French Vegan Potato Soup, you can follow this timeline:

1. Reading the Recipe (5 minutes)
   • Take a few minutes to read through the entire recipe to understand the process and gather all necessary equipment and ingredients.
2. Prep Work (15 minutes)
   • 0:00 – 5:00 minutes: Gather and prepare ingredients and equipment.
   • 5:00 – 10:00 minutes: Chop the onion and mince the garlic.
   • 10:00 – 15:00 minutes: Peel and dice the potatoes.
3. Cooking (30 minutes)
   • 15:00 – 17:00 minutes: Heat olive oil in the pot and sauté the onions.
   • 17:00 – 18:00 minutes: Add and cook the garlic.
   • 18:00 – 20:00 minutes: Add diced potatoes and stir.
   • 20:00 – 25:00 minutes: Pour in vegetable broth and bring to a boil.
   • 25:00 – 45:00 minutes: Reduce heat to simmer the soup until potatoes are tender.
4. Resting & Blending (5 minutes)
   • 45:00 – 50:00 minutes: Remove the pot from heat and let the soup cool slightly before blending.
5. Final Steps (5 minutes)
   • 50:00 – 52:00 minutes: Blend the soup until smooth and return it to the pot.
   • 52:00 – 54:00 minutes: Stir in the coconut milk, salt, black pepper, and thyme.
   • 54:00 – 55:00 minutes: Reheat the soup gently and garnish with chopped chives.

Adjust according to your pace and any additional preparation you may wish to undertake, such as preparing optional toppings.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent.

Stir in the minced garlic and cook for another minute.

Add the diced potatoes to the pot and stir to combine.

Pour in the vegetable broth and bring to a boil.

Reduce the heat and simmer for 20 minutes until potatoes are tender.

Remove from heat and let cool slightly.

Blend the soup until smooth using a blender or immersion blender.

Return the soup to the pot and stir in coconut milk.

Season with salt, black pepper, and dried thyme.

Reheat the soup gently over low heat.

Serve hot, garnished with chopped chives.

Serving Tips

• Crusty French Bread: Perfect for dipping, adding a rustic touch to your meal.
• Green Salad: A light and invigorating side that complements the creamy texture of the soup.
• Roasted Vegetables: Adds a depth of flavor and a variety of textures to your dining experience.
• Herb-Infused Olive Oil: Drizzle on top for an extra layer of aromatic flavor.
• Vegan Cheese Shreds: Sprinkle on top for a cheesy twist without compromising on the vegan aspect.

Storage

Store the French Vegan Potato Soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop, adding more broth if needed to maintain consistency.

Freezing

To freeze French Vegan Potato Soup, let it cool completely.

Then, transfer to airtight containers. Leave space for expansion.

Label with the date and freeze for up to three months.

Reheating

When reheating French Vegan Potato Soup, use low heat to preserve flavor and texture.

Stir occasionally to guarantee even heating.

Avoid boiling to maintain the creamy consistency.

Final Thoughts

This French Vegan Potato Soup is a comforting and delicious dish that’s perfect for any occasion.

It’s simple to prepare and packed with flavor. The combination of creamy coconut milk and aromatic herbs gives it a rich taste that will satisfy both vegans and non-vegans alike.

Whether you’re looking for a cozy meal on a chilly day or a delightful starter for a dinner party, this soup is sure to impress.

Enjoy it with a side of crusty bread or a fresh salad for a complete meal.

Don’t forget to adjust the seasoning to your liking.

Bon appétit!

Frequently Asked Questions

Can I Use Sweet Potatoes Instead of Regular Potatoes?

You can substitute sweet potatoes for regular potatoes. Use four medium sweet potatoes, peeled and diced. This change will alter the soup’s flavor and color. Adjust seasoning as needed to complement the sweetness of the sweet potatoes.

Is There a Substitute for Coconut Milk?

You can replace 1 cup of coconut milk with 1 cup of almond milk for a lighter texture or 1 cup of cashew cream for a richer consistency. Both options maintain creaminess while offering distinct flavor profiles.

How Can I Make the Soup Spicier?

To make the soup spicier, add 1/4 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes during step 10. Alternatively, incorporate 1 chopped jalapeño with the onions. Adjust to taste, ensuring balanced heat.

What Are Some Variations for Additional Flavors?

You can enhance flavors by adding 1 teaspoon smoked paprika, 1/2 teaspoon nutmeg, or 1 teaspoon curry powder during step 10. Incorporate 1 cup sautéed mushrooms or 1 cup roasted red peppers for additional depth and complexity.

Can I Use Fresh Herbs Instead of Dried Thyme?

You can absolutely substitute fresh thyme for dried thyme. Use three times the amount of fresh thyme as dried, so 3 teaspoons. Add it towards the end of cooking to preserve its delicate flavor and aroma.

French Vegan Potato Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine French

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Blender or immersion blender
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 large onion chopped
• 2 clove garlic minced
• 4 medium potatoes peeled and diced
• 4 cup vegetable broth
• 1 cup coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoon chives chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add the chopped onion and sauté until translucent.
• Stir in the minced garlic and cook for another minute.
• Add the diced potatoes to the pot and stir to combine.
• Pour in the vegetable broth and bring to a boil.
• Reduce the heat and simmer for 20 minutes until potatoes are tender.
• Remove from heat and let cool slightly.
• Blend the soup until smooth using a blender or immersion blender.
• Return the soup to the pot and stir in coconut milk.
• Season with salt, black pepper, and dried thyme.
• Reheat the soup gently over low heat.
• Serve hot, garnished with chopped chives.

Notes

For the best flavor, use fresh, high-quality ingredients for this soup. Adjust the seasoning to taste, and feel free to add more herbs or spices if desired. If you prefer a thicker soup, reduce the amount of vegetable broth. Letting the soup cool slightly before blending can help prevent accidents and ensure a smoother consistency.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.