Blushing Pink Potato Soup – So Easy & Cute
Okay, real talk: sometimes you want comfort food that doesn’t look like it came from a beige casserole.
Enter Pink Potato Soup – the creamy, dreamy bowl that’s basically potato soup after a glow-up.
It’s velvety, subtly savory, and that vibrant pink color? All natural, no food dye drama. Think cozy vibes meets “I’m fancy but chill.”
If you’re tired of the same old soups and want something that makes you go “whoa, I made that?”, this is it.
Let’s make it happen.
Pink Potato Soup Recipe
Ingredients
- 3 cups filtered water tap is fine if you’re not extra
- 3 cups unsweetened oat milk Oatly rules, but any plant milk works
- 2 tbsp rice vinegar that bright tang is key – don’t swap for something else
- 3 cups russet potatoes peeled and chopped (starchy for max creaminess)
- 4 –5 garlic cloves smashed (garlic lovers, rejoice)
- 1 large shallot sliced (or a small onion in a pinch)
- 1 tbsp sea salt taste as you go
- 2 tbsp nutritional yeast hello, cheesy flavor without cheese
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 3 bay leaves they add depth, then retire
- 1 small raw beet peeled and cut into quarters (the pink wizard – start with one piece!)
- For topping don’t skip these – they make it:
- 1 large ripe avocado cubed
- Fresh dill chopped
- Flaky sea salt and cracked black pepper
- Drizzle of good olive oil
Instructions
- Dump and simmer. Toss the water, oat milk, rice vinegar, potatoes, garlic, shallot, salt, nutritional yeast, onion powder, garlic powder, and bay leaves into a big pot. Crank the heat to medium-high and bring it to a boil. Once bubbling, drop to a simmer. Cook 15–20 minutes until potatoes are super tender (fork slides in easy). Stir now and then so nothing sticks.
- Cool it down. Turn off the heat. Fish out the bay leaves (no one wants chewy surprises). Let the pot sit for 20 minutes – hot soup + blender = bad idea.
- Blend to silky perfection. Work in batches if your blender is small. Pour in the soup, add one piece of beet, and blend until smooth. Check the color. Want more pink? Add another piece and blend again. Keep going until you hit your perfect shade – soft pastel or bold hot pink. Taste, adjust salt or pepper.
- Reheat or chill. Serve hot for cozy mode, or pop in the fridge for a few hours for chilled vichyssoise vibes. Either way, it’s delicious.
Why This Recipe is Awesome
This soup is the overachiever of easy recipes.
One pot for the base, a quick blend, and boom – dinner that looks like it took hours.
It’s 100% vegan, gluten-free by nature, and packed with feel-good ingredients.
The pink hue comes from a sneaky raw beet (genius hack), but the flavor stays mostly classic creamy potato with just a whisper of earthy sweetness.
It’s forgiving if you mess up the seasoning, works hot or cold, and somehow feels both comforting and a little bougie.
Even if cooking isn’t your love language, this one won’t judge you.
Plus, it’s impossible to look at without smiling.
Ingredients You’ll Need
Here’s the lineup – nothing crazy, all stuff you can grab easily:
- 3 cups filtered water (tap is fine if you’re not extra)
- 3 cups unsweetened oat milk (Oatly rules, but any plant milk works)
- 2 tbsp rice vinegar (that bright tang is key – don’t swap for something else)
- 3 cups russet potatoes, peeled and chopped (starchy for max creaminess)
- 4–5 garlic cloves, smashed (garlic lovers, rejoice)
- 1 large shallot, sliced (or a small onion in a pinch)
- 1 tbsp sea salt (taste as you go)
- 2 tbsp nutritional yeast (hello, cheesy flavor without cheese)
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 3 bay leaves (they add depth, then retire)
- 1 small raw beet, peeled and cut into quarters (the pink wizard – start with one piece!)
For topping (don’t skip these – they make it):
- 1 large ripe avocado, cubed
- Fresh dill, chopped
- Flaky sea salt and cracked black pepper
- Drizzle of good olive oil
Step-by-Step Instructions
- Dump and simmer. Toss the water, oat milk, rice vinegar, potatoes, garlic, shallot, salt, nutritional yeast, onion powder, garlic powder, and bay leaves into a big pot. Crank the heat to medium-high and bring it to a boil. Once bubbling, drop to a simmer. Cook 15–20 minutes until potatoes are super tender (fork slides in easy). Stir now and then so nothing sticks.
- Cool it down. Turn off the heat. Fish out the bay leaves (no one wants chewy surprises). Let the pot sit for 20 minutes – hot soup + blender = bad idea.
- Blend to silky perfection. Work in batches if your blender is small. Pour in the soup, add one piece of beet, and blend until smooth. Check the color. Want more pink? Add another piece and blend again. Keep going until you hit your perfect shade – soft pastel or bold hot pink. Taste, adjust salt or pepper.
- Reheat or chill. Serve hot for cozy mode, or pop in the fridge for a few hours for chilled vichyssoise vibes. Either way, it’s delicious.
How to Serve
Ladle into bowls, then go wild with toppings: big chunks of avocado for creaminess, chopped dill for freshness, flaky salt and pepper for crunch, and a swirl of olive oil for that glossy finish.
Pair with crusty bread for dunking or a simple green salad on the side.
It’s hearty enough for dinner but light enough for lunch.
Hot on rainy days, cold when you’re feeling fancy.
Nutrition Facts
Rough per serving (about 1.5 cups, recipe makes ~6 servings):
- Calories: 250
- Total Fat: 10g (mostly from avocado and oil garnish)
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 6g
- Sugars: 5g
- Protein: 6g
- Sodium: ~800mg (depends on how salty you go)
Nourishing, satisfying, and way better for you than takeout.
Common Mistakes to Avoid
- Adding all the beet at once – you’ll go from pretty pink to full-on borscht. Add gradually, taste the color.
- Blending scorching-hot soup – pressure builds, lid pops off, soup everywhere. Patience is key.
- Forgetting to remove bay leaves – woody bits in your silky soup? No thanks.
- Skipping garnishes – avocado and dill turn good into great. Don’t be stingy.
- Over-salting early – nutritional yeast and oat milk can trick you. Season at the end.
Alternatives & Substitutions
- Oat milk swap: Almond, soy, or cashew milk (unsweetened). Coconut works but adds flavor.
- Potato type: Yukon gold or red potatoes are fine – might make the pink slightly different.
- No avocado? Top with pumpkin seeds or a dollop of plant yogurt.
- Thicker soup: Add an extra potato or reduce liquid a bit.
- Beet shy? Use less for pale pink or skip for classic white – but honestly, the color is half the fun.
- Nutritional yeast out? Skip it or add a splash of miso for umami.
Final Thoughts
Pink Potato Soup is proof that simple ingredients can deliver big wow.
It’s low-effort, high-reward, and somehow makes you feel like a kitchen rockstar.
Whip it up when you need comfort without the hassle – or just because you want your food to match your mood.
Grab a spoon, take a pic, and enjoy.
You’ve earned this little bowl of happiness.
FAQ
Does it really turn pink? Yes! The raw beet is magic – a little goes a long way for that blush.
Will it taste beet-y? Barely. Just a subtle earth note – mostly creamy potato goodness.
Can I make it ahead? Totally. Fridge for up to 4 days. Flavors get even better.
Hot or cold? Both slay. Hot for winter, cold for summer refresh.
Is it gluten-free/vegan? Yes and yes – naturally.
What if my blender isn’t high-speed? Immersion blender works, but strain for extra smoothness if needed.
Freezer-friendly? Yep, but the oat milk might separate a bit. Thaw and re-blend if needed.
Now go make it – your future self (and your Instagram feed) will thank you!
