Vegan Cheesy Potato Soup with Nutritional Yeast
A velvety, dairy-free soup that's the best comfort food for chilly days—packed with creamy potatoes and a savory nutty flavor from nutritional yeast. This american-inspired vegan (vegan) ready in about 40 minutes pairs vegetable broth, nutritional yeast, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, peeled and diced into 1/2-inch cubes potatoes
- 4 cups vegetable broth
- 1/2 cup (unsweetened almond milk) non-dairy milk
- 1/2 cup nutritional yeast
- 1/4 cup cornstarch
- 1/2, finely diced onion
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, for topping vegan cheese shreds
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 diced onion and 2 minced garlic cloves, sautéing for 3-4 minutes until soft and translucent.
- Step 2: Add 4 diced potatoes and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes until potatoes are fork-tender.
- Step 3: In a small bowl, whisk together 1/2 cup non-dairy milk, 1/2 cup nutritional yeast, 1/4 cup cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 4: Stir the cornstarch mixture into the potato soup and cook for 5 minutes, stirring constantly, until the soup thickens and coats the back of a spoon.
- Step 5: Remove from heat, let cool for 5 minutes, and serve hot topped with 1/4 cup vegan cheese shreds per bowl.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Cheesy Potato Soup with Nutritional Yeast take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegan Cheesy Potato Soup with Nutritional Yeast?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Vegan Cheesy Potato Soup with Nutritional Yeast?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegan Cheesy Potato Soup with Nutritional Yeast for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegan Cheesy Potato Soup with Nutritional Yeast vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
