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Vegan Potato Soup with Green Chiles

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A simple but delicious Vegan Potato Soup with a southwestern flair by the addition of Hatch Green Chiles.  Perfect if you’re doing any kind of Potato Reset or Mary’s Mini Diet.

vegan potato soup

This whole week (and part of next) I am doing this CRAZY thing called a “Mary’s Mini” Diet. 

It’s a 10-day diet that was designed by Dr. John McDougall and his wife Mary, for those who want a healthy way of losing a few extra pounds, fairly quickly, 

So basically, you pick a starch – like potatoes – and make them the MAIN focus of every meal for the next 10 days.  You are allowed basic spices and condiments to keep it from getting boring, but no high-calorie sauces or gravies. In addition, you are allowed non-starchy, green and yellow vegetables.

Potatoes for breakfast, lunch, AND dinner?  Sound boring?  

THAT’S THE POINT!

We tend to overeat too many calories because we really enjoy the taste of certain foods.  So when you make it as plain and boring as you can, you will only eat when you are actually hungry.  

But isn’t that dangerous?  Not at all.  It’s only for 10 days and potatoes actually have all the macro and micronutrients we need to survive.  Fat, protein, vitamins, it’s all in there.  

Potatoes are really not the villainous foods that the media makes them out to be.  It’s the way we cook them (deep-frying) or what we put ON them (butter, bacon, sour cream) that makes them so fattening.  

So with that all said, eating potatoes 3 times a day for 10 days CAN be boring, so I was desperate to spice them up a little, hence the creation of this yummy soup. 

And it was PERFECT!  Thick, creamy, Vegan Potato Soup with lots of onions, carrots, and celery.  I used NO almond milk or heavy cream (obviously) but it still came out as creamy as could be.  And I added a good amount of mild Hatch Green Chiles to give it just a little zing.

OMG….this was SO good.  for those of you who are doing this MM with me…..I hope you enjoy this as much as I did. 

VEGAN POTATO SOUP WITH GREEN CHILES

Vegan Potato Soup with Green Chiles | Brand New Vegan

We’re going to start off by making a basic ‘mirepoix’ , meaning a medium diced onion, 2 diced carrots, and 2 ribs of celery.   Then we saute that in a little veggie broth until softened. 

Once the veggies are becoming soft and translucent, toss in 3-4 cloves of minced garlic and continue simmering for about 30 seconds. 

For the chiles, I used about 6 Mild Hatch Green Chiles that I deseeded and finely chopped.  If you don’t have access to Hatch Green Chile, you can order them online from my friends at The Hatch Green Chile Store (tell them BNV sent you), or you can use one of those little cans from your grocery store.  I’d use 1 or 2 of the larger 8oz cans. 

Add the chiles to the veggies and simmer for 2-3 minutes while you dice up the potatoes. 

Peel and dice 4 Russet Potatoes (Yukon’s are fine too) into evenly cut cubes and add to the soup pot.  Then add 2 cups of Low Sodium Veg Broth and 2 cups of water.  

For seasoning, I used 1 tsp of Chili Powder, 1/2 tsp Cumin, 1/4 tsp Black Pepper, and a generous pinch of Kosher Salt.  (adjust to your own taste)

Bring the soup up to a medium simmer and cover with a lid for at least 15-20 minutes or until the potatoes have cooked through.  

Finally, remove 2-3 ladles of the soup and puree in your high-speed blender before adding it back into your soup.  Be careful blending hot soups and never fill your blender more than 1/3 of the way full. 

And that… is my super simple, but incredibly tasty Vegan Potato Soup with Green Chiles.   Hope you like it and if you do please leave a comment. 

If you’re new to this Mary’s Mini and want more information, head on over to my Facebook Group and check it out. 

Brand New Vegan Community Facebook Group

Until next week…..keep on cookin’!

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vegan potato soup
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vegan potato soup

Vegan Potato Soup with Green Chiles

★★★★★ 4.9 from 17 reviews
  • Author: Brand New Vegan
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Category: Main, Soup
  • Cuisine: Vegan, American, MM
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Description

A simple but delicious Vegan Potato Soup with a southwestern flair by the addition of Hatch Green Chiles.  Perfect if you’re doing any kind of Potato Reset or Mary’s Mini Diet.

Scale

Ingredients

  • 1 yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 ribs Celery, diced
  • 3–4 cloves Garlic, minced
  • 5–6 Mild Hatch Green Chiles (or 1-2 cans of 8oz storebought green chile)
  • 4 Russet Potatoes, cubed
  • 2 cups low sodium Vegetable Broth
  • 2 cups Water
  • 1 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Finely dice the onion, carrot, and celery and add to a large soup pot.
  2. Saute the veggies in a few tablespoons of veg broth or water until softened.
  3. Stir in 3-4 cloves of minced garlic and simmer 30 seconds
  4. Clean and de-seed 5-6 mild (or medium if you’re brave) roasted Hatch Green Chiles.  (or use 1-2 cans of 8oz storebought green chile.  I’d start with one and try it first, then maybe add the 2nd.   
  5. Add chopped chiles to the soup and simmer 2-3 minutes.
  6. Add diced potatoes, veg broth, water, and seasoning and stir well.
  7. Bring the soup up to a good, medium simmer and cover for at least 15-20 minutes or until the potatoes are cooked all the way through.
  8. Carefully – remove 2 or 3 ladles of soup and puree in a high-speed blender before adding back into the soup.  Puree more if you like a smoother soup, but I like chunks of potatoes left in mine.
  9. Adjust seasoning if needed and serve.

Notes

Tips Are Always Welcome

Keywords: Vegan Potato Soup

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Reader Interactions

Comments

  5. Thanks for the information and the recipe. I have been wanting to lose ten pounds fast. I eat starch-based no oil or dairy but sometimes you want to hurry things alone. The recipe looks great and I plan to make it this week.

    Reply

  7. I made this last night as I’m looking for meal options for my husband, who can eat only soft food after a dental procedure. The soup was wonderful!! I added some fresh chives and a small dollop of Tofutti non-dairy sour cream and the soup tasted like a loaded baked potato! Yum! Definitely a keeper!!

    Reply

      • Just finished making this and was scrolling through the comments while waiting for it to be finished. Instant pot was going through y mind while reading. I noticed someone asked and you suggested 5 minutes in IP. Has anyone tried it in IP yet? I will try next time, but would love any feed back if already tried.

        Reply

    • Until the skin blisters and begins to char. Then you flip them over and do the other side. When the entire chile is blistered and blackened a little – place them in a paper sack to steam for a few minutes before removing the skin.

      Reply

      • Chuck, what did I do wrong. First time with fresh chilies. I had a hard time peeling. Ended up with not much chile!!!

        Can they be used raw? Thanks, Linda S.

        Reply

        • 1. Make sure they are thoroughly blistered – almost blackened. 2. Place them in a paper sack or a bowl covered with plastic wrap to seal so they can steam. Let them steam a good 15-30 minutes. then you can peel them, running water may help.

          Reply

  11. Hi Chuck, Can’t wait to try this! Dr and Mary McDougall are my guru’s Just changing to a plant based diet and I have lost the extra weight. I wish people would just pay attention. More later…
    My best to you and I love your ideas!

    Reply

  12. FYI…I saw fresh hatch green chilis in the produce section at Trader Joe’s the other day! I was hoping to find a recipe that called for them! Thanks Chuck!

    Reply

  14. This soup is delicious! I made it using leftover cooking water from pinto beans. I will definitely be making this again!

    ★★★★★

    Reply

  15. This is the *best* potato soup! And for perfect timing, my local TJ’s had fresh hatch green chiles for the 1st time this year.

    ★★★★★

    Reply

  18. I’ve made this twice now and my “sorta” compliant husband loves it. However, I would like to know if you have a “pounds” number for how many potatoes to use? 4 Russet potatoes doesn’t help me and both times I have added more potatoes to make it thick like your picture. This second time I only added 1 cup of water instead of two and it was still not thick after blending part of it. I don’t think I would have any cubed potatoes left if I blended more.
    Thanks Chuck, I have made many of your recipes and appreciate you sharing them.

    Reply

  19. One of the few soup recipes I have found that doesn’t require some sort of plant based milk. I think milk especially coconut makes the soup too sweet.

    ★★★★

    Reply

  21. Loved this recipe! Very easy to make and tasty. I used about 1.5 lbs of potatoes and was able to get 2 big servings.

    ★★★★★

    Reply

  22. My husband never makes dinner let alone a vegan style dinner. I love trying new things and came across this website and recipe so asked the hubby if he could make this while I took a nap. I’m so glad he did! I love it’s simplicity and that it doesn’t lack any flavor. I am
    pregnant so am super impressed that it was easy enough for my husband to make while I lazed around! Thanks so much for this!

    ★★★★★

    Reply

  24. I made this soup today and it was so tasty. Very nice during this snow and blizzard type weather warming for sure. Thank you so much for all of the recipes. We are on our 6th day of Marry Mini.

    ★★★★★

    Reply

  27. We just made this soup and the first thing my BF said was “Wonderful” He says it is now his new go to soup!!! Perfect for the MM.. Excellent flavour!! Thanks Chuck!!

    Reply

  29. Love this soup! My husband liked it, too. He’s an omnivore but is going along a little more with it when I prepare plant-based meals. The soup satisfied him – yay! I only had one 4 oz can of green chiles, so I used that plus 3 minced and seeded jalapeños (1 med, 2 small). I could have used maybe one less small jalapeño, but it was still amazing and my husband didn’t think it was too spicy at all. I used 1.5 pounds of Yukon potatoes, for those figuring out the potatoes, and it was the right amount. I blended the soup in the pot with my hand-held stick blender, leaving plenty of chunky stuff. This is going in my Favorites folder! Thanks, Chuck!

    Reply

  31. I double recipe using the 1.5 lb of potatoes that a couple of people suggested. Soup was delicious, but thin like water even after I blended almost all of the potatoes trying to thicken it. I love potatoes and was looking forward to “eating” my soup not “drinking” it. I will cook about 3 more pounds of potato to add to this soup, If I can get to it before I eat it all. I’m on my 2nd bowl now!

    ★★★★★

    Reply

  33. I modified this a bit as I’m in the UK but what an amazing soup, it was fabulous. Everything I want in a soup and everything already in the cupboard.

    ★★★★★

    Reply

  34. First of all the flavor of the soup (what I can taste of it) is good. I added 2 small canned mild hatch peppers to make the 8 oz you recommend and oh my goodness, it is so spicy to me I almost can’t actually taste the soup! If you are spice sensitive only use 1 of the 4 oz cans! I hope I can get through the batch I made, I really don’t do well with spicy food. Hopefully, my husband that likes spicy food will like it so it doesn’t go to waste. I wish there was something I could do the bring down the spice level of the soup I already made though.

    ★★★★★

    Reply

  35. Just made this. I was lazy and threw everything in my IP, set for 10 minutes then used my immersion blender to purée. Loved it! My dog was begging for it. Part of my Mary’s Mini.

    Reply

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