If you’re craving a creamy, comforting soup that’s both easy to make and plant-based, this vegan potato soup with hash browns is the perfect choice! Whether you’re in need of a cozy dinner or a quick lunch, this recipe is not only rich and flavorful but also incredibly simple to prepare. With just a handful of ingredients like frozen hash browns, vegetable broth, and coconut cream, you can enjoy a hearty bowl of soup that’s vegan-friendly and full of satisfying goodness. Plus, it’s versatile enough to customize with your favorite toppings or spices. Ready to make a bowl of pure comfort? Let’s get cooking!
Key Benefits of Vegan Potato Soup with Hash Browns
This vegan potato soup with hash browns is more than just a meal—it’s an experience. If you’re looking for something that’s simple to prepare, comforting, and packed with flavor, this recipe hits all the right notes. Let’s take a closer look at why this creamy soup is an absolute must-try:
Quick and Easy to Make:
In under 30 minutes, you can whip up a hearty and satisfying bowl of soup. The beauty of this recipe lies in its simplicity—using frozen hash browns eliminates the need to peel and chop fresh potatoes, making it a perfect go-to for busy weeknights.
Plant-Based and Flavorful:
This soup is 100% vegan, but don’t let that fool you—it’s rich and creamy without any dairy. The coconut cream adds a silky texture, while the vegetable broth infuses each spoonful with savory depth. You won’t miss the dairy here!
Budget-Friendly:
With just a few pantry staples and frozen hash browns, this recipe is cost-effective without sacrificing flavor. It’s a great option for those on a budget or anyone looking for affordable meals that don’t compromise on taste.
Comforting and Filling:
There’s something incredibly comforting about a warm bowl of potato soup, especially when it’s made with creamy vegetable broth and satisfying hash browns. This soup is a perfect dish for when you need a little extra comfort, whether it’s a cold day or just a moment to unwind.
Customizable to Your Taste:
The versatility of this soup is endless. Want to spice it up? Add some red pepper flakes or a sprinkle of smoked paprika. Feel like adding extra veggies? Throw in some kale or carrots for added nutrition. This soup is as flexible as your tastebuds are!
Great for Meal Prep:
Not only does this soup taste amazing fresh, but it also stores well in the fridge for up to 4 days. Make a big batch and enjoy it throughout the week for an easy lunch or dinner option that’s both nutritious and delicious.
This vegan potato soup with hash browns is a dish you’ll want to make again and again. Whether you’re new to plant-based meals or a seasoned pro, it’s a simple, satisfying recipe that anyone can enjoy. Ready to give it a try? Let’s dive into the ingredients and get cooking!
Ingredients for Vegan Potato Soup with Hash Browns
Now that you know why this vegan potato soup with hash browns is such a winner, let’s dive into the ingredients. The beauty of this recipe lies in how simple and accessible everything is—no need to spend hours at the grocery store! Here’s what you’ll need to make this creamy, comforting soup:
1 bag (32 oz) frozen hash browns
Using frozen hash browns makes this recipe super easy. You don’t have to worry about peeling or dicing fresh potatoes, and the frozen variety gives the soup that perfect creamy texture without extra prep time.
4 cups vegetable broth
For the base of your soup, we’re using vegetable broth. It’s rich, savory, and provides that comforting depth of flavor. If you’re looking for a low-sodium option, feel free to use a reduced-sodium version.
1 cup coconut cream
To achieve that creamy texture without any dairy, we’ll use coconut cream. It adds a lovely richness to the soup while keeping it completely vegan. If you’re not a fan of coconut, you can substitute with cashew cream or any plant-based cream of your choice.
1 medium onion, diced
Onions are a must for flavor, adding sweetness and depth to the soup. When sautéed, they provide the perfect foundation for the broth and hash browns.
2 cloves garlic, minced
Garlic brings a wonderful aromatic punch to the dish. You can’t go wrong with this classic combination—onions and garlic are the flavor duo that never disappoints!
Salt and pepper to taste
A bit of seasoning goes a long way in elevating the flavors. Start with a pinch of salt and freshly cracked black pepper, then adjust as you go to fit your taste.
Optional toppings:
- Shredded vegan cheese – Adds a melty, cheesy flavor without any dairy.
- Fresh herbs – A sprinkle of parsley or thyme can bring a fresh touch to the soup.
- Sour cream or coconut yogurt – For extra creaminess and tang, a dollop on top is perfect!
This list is full of simple, everyday ingredients that work together beautifully to create a rich, comforting soup. Plus, it’s easily customizable—feel free to experiment with adding other veggies like carrots, celery, or kale to make it even more hearty and nutritious. Now that you have everything ready, let’s move on to the next step and start cooking!
How to Make Vegan Potato Soup with Hash Browns
Now that you’ve got all your ingredients ready, it’s time to bring this vegan potato soup with hash browns to life! Don’t worry—this recipe is simple and easy to follow, with just a few steps that will leave you with a creamy, comforting bowl of soup in no time.
Sauté the Aromatics
Start by heating a tablespoon of oil (or vegan butter) in a large pot over medium heat. Add the diced onion and minced garlic, stirring frequently. Sauté for about 3-4 minutes, or until the onions become soft and translucent. This step creates the flavor base for your soup, so make sure the garlic doesn’t burn!
Add the Frozen Hash Browns
Once the onions and garlic are ready, it’s time to add the frozen hash browns. No need to thaw them beforehand—just toss them straight into the pot. Stir everything together and let the hash browns cook for about 2 minutes. This gives them a chance to get a bit crispy on the edges, adding texture to the soup.
Pour in the Vegetable Broth
Now, add the vegetable broth to the pot, stirring gently to combine everything. Bring the mixture to a simmer over medium heat. Let it cook for about 10-12 minutes, allowing the hash browns to soften and absorb the flavors of the broth. The soup will start to thicken as the hash browns break down a little, giving it a creamy texture.
Stir in the Coconut Cream
Once the soup has simmered and the hash browns are tender, it’s time to add the coconut cream. Pour it in and stir well to incorporate. The coconut cream will give the soup its rich, velvety texture, making it feel indulgent and comforting, all without any dairy. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
Blend for Desired Texture (Optional)
For a smoother soup, use an immersion blender to blend it to your desired consistency. You can also transfer it in batches to a blender if you don’t have an immersion blender. If you prefer a chunkier texture, feel free to skip this step and enjoy the hearty, rustic feel of the soup.
Season and Taste
Taste your soup and adjust the seasoning. Add salt and freshly cracked black pepper to your liking, keeping in mind that the flavors will develop further as the soup sits. Don’t be afraid to get a little creative here—add a pinch of smoked paprika or a dash of nutmeg if you like extra warmth and depth in the flavor!
Serve and Enjoy
Ladle the soup into bowls and serve hot. If you’re feeling fancy, top with optional garnishes like vegan cheese, fresh herbs, or a dollop of coconut yogurt. You’ll love the extra creaminess and freshness they bring!
And there you have it—a rich, creamy, and totally vegan potato soup that’s perfect for any occasion. Whether you’re making it for a weeknight dinner or prepping it for meal prep, this easy recipe will quickly become a favorite in your kitchen. Enjoy every comforting bite!
Pro Tips and Variations for Vegan Potato Soup with Hash Browns
Now that you’ve got your vegan potato soup with hash browns cooking, let’s take things to the next level with some expert tips and fun variations! These little adjustments can help you personalize the soup and make it even more delicious, whether you’re looking for more flavor, texture, or just a new twist. Here are some ideas to get you started:
Make It Extra Creamy
Want an even richer soup? Swap out the coconut cream for cashew cream or a thicker plant-based milk, like oat milk. Cashew cream is super creamy and adds a lovely richness to the soup that’ll have you reaching for seconds. You can also add a little extra vegan butter to boost the creamy texture.
Add Extra Veggies
If you love getting more veggies into your meals, this soup is a great base for adding extras like carrots, celery, or kale. Chop them up finely and add them along with the onion and garlic in the first step. The soup will be even heartier and packed with extra nutrients!
Spice It Up
For those who like a bit of heat, try adding a pinch of red pepper flakes or some chopped jalapeños when you sauté the onions and garlic. This will infuse a spicy kick into the soup, which balances beautifully with the creamy texture.
Change Up the Toppings
The right toppings can elevate this soup in ways you wouldn’t expect. Here are some ideas:
- Vegan cheese – Melted on top for a cheesy flavor without any dairy.
- Chopped green onions – A pop of freshness and a slight bite that complements the creamy soup.
- Crispy roasted chickpeas – For a crunchy contrast that adds some texture and protein.
- Fresh herbs – Parsley, thyme, or rosemary work wonderfully to brighten up the flavors.
Use a Blender for a Smoother Soup
If you prefer a smoother, velvety soup, don’t hesitate to use a blender. After simmering, just transfer the soup in batches to a blender and pulse until smooth. This will give your soup a silky finish that’s rich and comforting. Just be careful not to over-blend it if you prefer a little texture!
Turn It into a Chunky Stew
If you like heartier meals, add some diced potatoes or sweet potatoes alongside the frozen hash browns. This makes the soup even more substantial, almost like a thick stew. You can also add plant-based sausage or tofu for extra protein.
Make It in the Slow Cooker
For a more hands-off approach, you can easily make this soup in a slow cooker. Just sauté the onions and garlic, then combine everything in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld together beautifully, resulting in a deeply flavorful soup.
These tips and variations allow you to get creative and make this vegan potato soup uniquely your own. Whether you stick with the basic recipe or experiment with new flavors and textures, you’re guaranteed a satisfying and customizable dish. Have fun in the kitchen and enjoy every spoonful of this comforting, creamy soup!
Serving Suggestions for Vegan Potato Soup with Hash Browns
Once your vegan potato soup with hash browns is ready, it’s time to serve and enjoy! But why stop there? The right sides and toppings can elevate this dish and make it even more satisfying. Here are some delicious serving ideas to complement your creamy, comforting soup:
Crusty Bread or Garlic Bread
You can’t go wrong with a warm, crusty loaf of sourdough or baguette to dip into your soup. The texture of the bread is perfect for soaking up the rich broth. If you’re in the mood for something extra flavorful, try garlic bread—its crispy, garlicky goodness pairs perfectly with the creamy soup.
Vegan Grilled Cheese Sandwich
This is the ultimate comfort food combo! A vegan grilled cheese made with your favorite plant-based cheese will add an indulgent, melty layer to the meal. It’s a match made in heaven with the soup—dipping the grilled cheese into the soup takes it to the next level.
Simple Side Salad
To balance out the richness of the soup, consider serving a fresh side salad. A light mix of greens like spinach, arugula, and mixed lettuce with a simple vinaigrette offers a refreshing contrast to the creamy soup. Add some cherry tomatoes, cucumbers, or a sprinkle of nuts for added crunch.
Roasted Vegetables
For an extra pop of flavor and texture, pair the soup with some roasted vegetables like carrots, brussels sprouts, or sweet potatoes. The savory roasted veggies add depth to the meal and give it a hearty, nutritious boost.
Vegan Sour Cream or Yogurt
If you want to make your soup even creamier, a dollop of vegan sour cream or coconut yogurt on top can take it to the next level. It adds a tangy, refreshing contrast that perfectly balances the richness of the soup.
Top with Fresh Herbs
Fresh herbs like parsley, thyme, or chives bring a burst of flavor and color to your soup. They not only look beautiful as a garnish but also add a fresh, aromatic taste that brightens up every spoonful.
Spicy Toppings
If you like a little heat, sprinkle some jalapeños, red pepper flakes, or even drizzle a bit of sriracha over your soup for a spicy kick. The heat will contrast beautifully with the creamy texture of the soup, creating a satisfying balance of flavors.
Make It a Meal
This vegan potato soup with hash browns is hearty enough to stand on its own, but it also pairs wonderfully with a variety of sides and toppings to turn it into a complete, filling meal. Whether you’re keeping it simple or adding extra layers of flavor, these serving ideas will make your soup even more delicious and satisfying.
Enjoy your bowl of cozy comfort no matter how you choose to serve it!
FAQs About Vegan Potato Soup with Hash Browns
I know you may have a few questions about this vegan potato soup with hash browns, so I’ve gathered some of the most common ones to help guide you as you make this recipe. Whether you’re new to vegan cooking or just looking for some tips, here are the answers to help you make the perfect bowl of creamy soup every time!
1. Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors have more time to meld together. To make ahead, simply let the soup cool, transfer it to an airtight container, and store it in the fridge for up to 4 days. When you’re ready to enjoy it, reheat on the stovetop or in the microwave, adding a little vegetable broth or plant-based milk if needed to reach your desired consistency.
2. Can I use fresh potatoes instead of hash browns?
Yes, you can! If you prefer to use fresh potatoes, peel and dice them into small cubes. You’ll need to cook them longer than the frozen hash browns, so after sautéing the onion and garlic, add the diced potatoes along with the vegetable broth. Simmer for about 20 minutes or until the potatoes are tender before adding the coconut cream.
3. Can I freeze the soup for later?
Yes, you can freeze this soup for later! Once the soup has cooled completely, transfer it to a freezer-safe container and store it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop. You might need to add a little extra broth or cream when reheating to bring the soup back to its creamy texture.
4. How do I thicken the soup if it’s too thin?
If you find that your soup is a bit too thin for your liking, there are a couple of easy ways to thicken it:
Blend some of the soup: Use an immersion blender or regular blender to puree part of the soup, leaving some chunks for texture.
Add a thickening agent: Stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, and simmer for a few minutes until the soup thickens up.
5. Is there a way to make this soup spicier?
Definitely! If you love a bit of heat, try one of these options:
Add red pepper flakes or a dash of hot sauce while the soup is simmering.
For a more robust kick, chop up some fresh jalapeños and sauté them with the onion and garlic at the beginning.
You could also experiment with smoked paprika or cayenne pepper to add some smoky heat.
6. Can I add other vegetables to the soup?
Absolutely! This soup is incredibly versatile. You can easily incorporate other vegetables like carrots, celery, or even leafy greens like kale or spinach. Just chop them up and add them with the onion and garlic for extra flavor and nutrients.
7. Can I make this recipe without coconut cream?
Yes! If you’re not a fan of coconut or prefer a different flavor, you can swap the coconut cream for any plant-based cream, like cashew cream or soy cream. You could also use a richer plant-based milk (like oat milk) and add a tablespoon of vegan butter to keep the soup creamy.
I hope these FAQs help clarify any doubts you might have while making this comforting vegan potato soup. Whether you’re customizing it with your favorite ingredients or following the recipe as is, it’s a dish that’s sure to warm you up and leave you satisfied. Don’t hesitate to get creative with the flavors and ingredients—after all, cooking is all about having fun and experimenting! Enjoy every spoonful of this creamy, delicious, and hearty soup!
Conclusion
And there you have it vegan potato soup with hash browns that’s rich, creamy, and oh-so-easy to make! Whether you’re new to plant-based eating or a seasoned vegan cook, this soup is the perfect balance of comfort and simplicity. With just a few ingredients, you’ve got a hearty, satisfying meal that’s perfect for cozy nights in or as a comforting lunch during the week.
What makes this soup even better is how customizable it is. Want it extra creamy? Add some cashew cream. Looking for a little spice? Sprinkle in some red pepper flakes or chopped jalapeños. There’s no wrong way to enjoy this dish—just make it your own!
Whether you enjoy it as a meal on its own or pair it with crusty bread, a side salad, or a vegan grilled cheese, this soup will surely become a staple in your kitchen. Plus, it stores well in the fridge, so you can enjoy leftovers for days!
So, go ahead—whip up a pot of this creamy, plant-based goodness and enjoy every comforting spoonful. You’ve earned it!
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Potato Soup with Hash Browns
Ingredients
1 bag (32 oz) frozen hash browns
- Using frozen hash browns makes this recipe super easy. You don’t have to worry about peeling or dicing fresh potatoes and the frozen variety gives the soup that perfect creamy texture without extra prep time.
4 cups vegetable broth
- For the base of your soup we’re using vegetable broth. It’s rich, savory, and provides that comforting depth of flavor. If you’re looking for a low-sodium option, feel free to use a reduced-sodium version.
1 cup coconut cream
- To achieve that creamy texture without any dairy we’ll use coconut cream. It adds a lovely richness to the soup while keeping it completely vegan. If you’re not a fan of coconut, you can substitute with cashew cream or any plant-based cream of your choice.
1 medium onion, diced
- Onions are a must for flavor adding sweetness and depth to the soup. When sautéed, they provide the perfect foundation for the broth and hash browns.
2 cloves garlic, minced
- Garlic brings a wonderful aromatic punch to the dish. You can’t go wrong with this classic combination—onions and garlic are the flavor duo that never disappoints!
Salt and pepper to taste
- A bit of seasoning goes a long way in elevating the flavors. Start with a pinch of salt and freshly cracked black pepper then adjust as you go to fit your taste.
Optional toppings:
- Shredded vegan cheese – Adds a melty cheesy flavor without any dairy.
- Fresh herbs – A sprinkle of parsley or thyme can bring a fresh touch to the soup.
- Sour cream or coconut yogurt – For extra creaminess and tang a dollop on top is perfect!
Instructions
Sauté the Aromatics
- Start by heating a tablespoon of oil (or vegan butter) in a large pot over medium heat. Add the diced onion and minced garlic, stirring frequently. Sauté for about 3-4 minutes, or until the onions become soft and translucent. This step creates the flavor base for your soup, so make sure the garlic doesn’t burn!
Add the Frozen Hash Browns
- Once the onions and garlic are ready, it’s time to add the frozen hash browns. No need to thaw them beforehand—just toss them straight into the pot. Stir everything together and let the hash browns cook for about 2 minutes. This gives them a chance to get a bit crispy on the edges, adding texture to the soup.
Pour in the Vegetable Broth
- Now, add the vegetable broth to the pot, stirring gently to combine everything. Bring the mixture to a simmer over medium heat. Let it cook for about 10-12 minutes, allowing the hash browns to soften and absorb the flavors of the broth. The soup will start to thicken as the hash browns break down a little, giving it a creamy texture.
Stir in the Coconut Cream
- Once the soup has simmered and the hash browns are tender, it’s time to add the coconut cream. Pour it in and stir well to incorporate. The coconut cream will give the soup its rich, velvety texture, making it feel indulgent and comforting, all without any dairy. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
Blend for Desired Texture (Optional)
- For a smoother soup, use an immersion blender to blend it to your desired consistency. You can also transfer it in batches to a blender if you don’t have an immersion blender. If you prefer a chunkier texture, feel free to skip this step and enjoy the hearty, rustic feel of the soup.
Season and Taste
- Taste your soup and adjust the seasoning. Add salt and freshly cracked black pepper to your liking, keeping in mind that the flavors will develop further as the soup sits. Don’t be afraid to get a little creative here—add a pinch of smoked paprika or a dash of nutmeg if you like extra warmth and depth in the flavor!
Serve and Enjoy
- Ladle the soup into bowls and serve hot. If you’re feeling fancy, top with optional garnishes like vegan cheese, fresh herbs, or a dollop of coconut yogurt. You’ll love the extra creaminess and freshness they bring!
Notes
- Calories: 250
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 31g
- Fiber: 5g
- Sugars: 3g
- Protein: 3g
- Sodium: 500mg
- Potassium: 800mg
- Vitamin A: 6% DV
- Vitamin C: 25% DV
- Calcium: 4% DV
- Iron: 10% DV