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Potato Soup

Low Calorie "Cheesy" Vegan Potato Soup

Packed with flavor and hidden vegetables, this low-calorie vegan soup is a perfectly healthy, kid-friendly dinner option.
Prep Time 10 mins
Cook Time 50 mins
Course Soup
Servings 4 people
Calories 235 kcal


  • Soup Pot
  • Blender / Food Processor / Immersion Blender


  • 2 TBS Olive oil
  • ½ cup Onion
  • ½ cup Celery
  • ½ cup Carrot
  • ½ cup Broccoli stem Stem only, no florets.
  • 4 cloves Garlic
  • 2 cups Water Divided through the recipe, add more if needed.
  • 2 cups Ripple milk Can choose any form of "milk" you like.
  • 1 tsp Better than Bouillion Vegetable Base
  • 9 drops Liquid Smoke
  • cup Nutritional Yeast
  • 2 tsp Miso paste Can substitute soy sauce.
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 tsp Parsley
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 TBS Nature Seasoning
  • 1 tsp Chili powder
  • 1 tsp Paprika


  • Chop onion, celery stalks, carrots, and broccoli stem, and garlic.
  • Add oil to skillet and saute onion. Add in remaining veggies and cook until slightly browned
  • Pour in 1 cup of water to deglaze the pan. Add more water if veggies aren't completely covered. Boil vegetables until soft, approximately 20 minutes.
  • While vegetable mixture cooks, cut your baby potatoes in half.
  • Once vegetables are softened, add the entire mixture to the blender to create a puree.
  • Add puree back into the pot, mix in 2 cups of Ripple milk, and 1 cup of water.
  • Add potatoes to the pot and bring mixture to a boil.
  • Once potatoes are softened, (reserve some potatoes if you like potato chunks in your soup) use an immersion blender and blend until smooth.
  • Add better than bouillion vegetable paste, nutritional yeast, liquid smoke, and other spices. You can season to taste.
  • I like to top the soup with Veggie bacon, and green onions.


Calculated calories are approximate and do not include toppings.