Not Your Mama’s Potato Soup

Growing up I always believed my mom made the best creamy potato soup… Until I made this recipe (sorry mom). We won’t talk about which ingredients I had to ditch in order to adapt this recipe to fit my vegan diet but let’s just say it was a large chunk of them. In order to make something I knew I would love just as much as her recipe, I needed to add my own twist.

My favorite argument when someone tries to say that vegan food is boring, is that you have to heavily season a chicken breast (typically with plants) to make it taste good, but herbs and vegetables are already packed full of flavor. So, I just added all of those flavors that I love. I like to change up the ingredients based on what’s currently in season but for this recipe, I used rainbow chard, celery, rainbow carrots, and shallots, in addition to red and gold potatoes, duh.

It’s probably the most colorful potato soup you’ll ever see, and with toppings like fresh dill, sriracha, and medicated beer salt, there’s nothing boring about it.

Not Your Mama’s Potato Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Yields 5-6 Servings


  • 3 Tbsp infused olive oil
  • 2-3 stalks rainbow chard; chopped stalks + roughly chopped leaves
  • 3 stalks celery, chopped
  • 3 rainbow carrots, chopped 
  • 2 shallots, sliced
  • 2 cloves garlic, minced
  • 8-10 small yukon gold or red potatoes, peeled and cubed
  • 2 32-oz cartons vegetable broth
  • ¼ – ½ cup milk (I used oat milk)
  • Salt & pepper


  • Fresh Dill
  • Sriracha hot sauce
  • Two Twisted Girls’ 50mg lemon-lime beer salt


Heat infused olive oil over low/medium heat in a medium stock pot. Add chard stalks (we’ll add the leaves later), celery, and carrots. Sauté 5-6 minutes or until fragrant. Add scallions and garlic, sauté for another 1-2 minutes. Season with salt & pepper to taste.

Add potatoes and vegetable broth. Bring to a boil, cover with lid and reduce heat. Simmer 10-15 minutes, or until the potatoes are soft enough to stab with a fork. 

Turn off heat. Stir in rainbow chard leaves, and milk. Serve with lemon lime beer salt, fresh dill and sriracha hot sauce. 

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