vegan potato soup

Vegan Potato Soup with Green Chiles

  • Author: Brand New Vegan
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Category: Main, Soup
  • Cuisine: Vegan, American, MM


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.



  • 1 yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 ribs Celery, diced
  • 34 cloves Garlic, minced
  • 56 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


  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.

Keywords: Vegan Potato Soup

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