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Chunky Potato Soup

Chunky Potato Soup
  • Prep 10 min
  • Total 45 min
  • Ingredients 7
  • Servings 4
I am always looking for excuses to make soup, and at this time of the year, I decided to make a chunky potato soup with vegetarian bacon. This soup is filling and delicious. It’s a lovely meal to enjoy during the fall—especially when nights start getting colder.


  • 4 medium Yukon potatoes, diced
  • 1 celery stalk, chopped
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cups vegetable soup
  • 1 cup carrot, finely chopped
  • 1 cup coconut milk or almond milk


  • 1
    Rinse and cut the onion and celery stalk.
  • 2
    Heat the oil in a medium pot over low heat, sauté the onion and celery until they’re soft, for about 15 minutes.
  • 3
    Add the potatoes and vegetable soup, cover and simmer for about 25 minutes.
  • 4
    Mash it leaving a few pieces of potato. You can use an immersion blender in the pot or a food processor, pressing the button once or twice.
  • 5
    Add the coconut milk, cook for five more minutes and serve hot. Complement with pieces of vegan bacon, vegan cheese or spring onions.

  • If you’d like you can add 1 cup of sweet corn.
  • Remember that this is a vegetarian recipe, but you can add pork or turkey bacon if you’re not a vegetarian.

No nutrition information available for this recipe
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