One of the best things I love about Winters is having a variety of homemade delicious soups. If they can be made with an easy and no-fuss recipe, then it’s a double win! This Potato onion soup is hearty and is exploding with rich creamy flavors from potatoes. Made with just a few basic ingredients like potatoes, onions, and garlic, you can whip up a flavorful soup that’s perfect for any occasion. A mild twist to the old-fashioned Potato soup, this vegan recipe uses gram flour (Besan) to add texture and flavor. You may add grated cheddar cheese, whole milk, or heavy cream for a creamy texture if you are not looking for a vegan soup. This homemade potato soup is the ultimate comfort food made with easy steps for a busy weeknight! Find More Soup Recipes: Roasted Tomato Garlic Soup, Mushroom Soup Without Cream, Clear Vegetable Soup, Coconut Lentil Soup.
Why Would You Love This Recipe?
Great Recipe for Delicious Soup Vegan and Gluten Free. Made without cheese or cream. Simple, fresh Pantry Ingredients. Gathers in under 25 Min! Kids Friendly It’s not spicy and if you don’t want a bland potato soup, add chilies for a spicy kick! The Best Potato Soup Recipe Ever!
Ingredients
See the recipe card for full information on ingredients and quantities.
Potatoes: Russet Potatoes work well. You may use gold potatoes as well.Potatoes add a creamy texture to the soup and that’s why I haven’t used any cream or sour cream. If you want a more creamy soup, you may add creams or sharp cheddar cheese. Onions: Red Onions are used for this soup. Feel free to add green onions. I won’t recommend using a dry onion soup mix as this soup uses fresh ingredients. Olive Oil: Olive is a light oil and makes a not-so-heavy soup. Garlic: Garlic adds a strong and bold flavor to this otherwise bland soup. Besan (Gram Flour): While APF can be used, I experimented with gram flour and it turned out to be a great gluten-free swap. Water: I have added water. You may add vegetable broth or chicken stock. Spices: Salt and Black Pepper are used. Feel free to top the soup with bay leaves, fresh thyme or cilantro leaves.
Variations
French Onion Soup- Add Caramelized Onions and Gruyere Cheese along with toasted bread for French onion soup. Add Protein- Feel free to add chicken broth or crispy bacon. But then this soup won’t be vegan. Spice it Up: Add some heat with a pinch of red pepper flakes, cayenne pepper, or chopped chili peppers for a spicy kick. Coconut Milk: Instead of chickpea flour for thickening, use coconut milk for a rich and creamy consistency, adding a hint of sweetness.
How To Make Potato and Onion Soup
Step 1 Sauté Onions and Garlic
Heat the oil in a large pot over medium heat. Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent, about 5-7 minutes.
Step 2 Add Potatoes
Add the diced potatoes to the pot and stir well to combine with the onions and garlic. In the meanwhile, Roast the gram flour in another pan and add it to the cooked potatoes. You may roast the flour in a little oil (although it’s not mandatory).
Step 3 Cook Potatoes
Add roasted gram flour and cook for one min on slow flame. Add water until the potatoes are just covered. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender. Allow the soup to cook on medium-low heat for an additional 5-10 minutes, or until it thickens slightly.
Step 4 Serve The Soup
Season the soup with salt and pepper to taste. For a creamier texture, you can blend a portion of the soup using an immersion blender. Serve the delicious Potato and Onion Soup with cheddar cheese and toasted bread!
Expert Tips
Roasting gram flour in a dry skillet for a few minutes before adding it to the soup enhances its nutty flavor and eliminates any raw taste. If you are using APF, you need not roast it. If you are Making it Ahead of time, the soup might thicken up in the storage. Make sure to add water or broth to reheat it using a stovetop.
Storage Suggestions
To store leftovers, let them cool completely before transferring them to an airtight container. Refrigerate for up to 3-4 days or freeze for 10 days. When reheating, thaw frozen soup overnight in the refrigerator or reheat directly from the fridge on the stovetop or in the microwave until heated through.
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