Vegan Truffle Potato Bisque

It’s soup weather.

And this is the only one I want to eat.

Can you blame me? It’s creamy, tangy, and decadent. And it’s reasonably healthy, so I’ve been whipping up a batch every week or so. Sometimes twice.

I have to credit Purple Carrot with bringing this recipe into my kitchen (and for getting me to eat more vegetables as well). I’ve since made it 4 times, playing around with the recipe to make it faster and more to my taste.

Whether you want a comforting meal or to impress guests at a dinner party, whip up this soup. Better yet, make a double batch.

It will not disappoint. Until you run out of it, that is.


  • 2 onions
  • 2 russet potatoes
  • 8 cloves garlic
  • 1 jalapeño
  • 4 bay leaves
  • 2 tablespoons champagne vinegar
  • 1 teaspoon herbs de Provence
  • 1/4 cup Dijon mustard
  • 2 tablespoons white truffle oil


  • Peel and roughly chop the onions, potatoes, and garlic. Mine the jalapeño.
  • Add 1/4 cup of olive oil to a Dutch oven over medium heat. Add the garlic and onion, stirring frequently, until the onion has softened and translucent.
  • Add the potatoes, bay leaves, champagne vinegar, 3 cups of water, and 2 tablespoons of salt. Bring to a boil and cook until the potatoes are fork tender. Remove from heat.
  • Remove the bay leaves and pour the soup into the chamber of a high-speed blender. Blend until the soup is smooth.
  • Pour the soup back in the pot and add the Dijon mustard, truffle oil, and black pepper to taste. Simmer for 5-10 minutes with the lid on.
  • Garnish with some chopped jalapeño, serve with your favorite bread, and enjoy!

My Vitamix and Dutch oven were key tools in whipping up this soup. I use mine frequently (in the case of the blender, multiple times a day) and they’re worth every penny. Serve up this soup in these gorgeous bowls, paired with a glass of young sauvignon blanc from New Zealand. You can find more easy, healthy recipes here.