Thick, hearty and creamy Vegan Potato Soup. It's really simple to make and very budget-friendly. You can enjoy it just as it is, or get fancy with toppings. I like to finish mine off with some crumbled tempeh bacon, crispy roasted potato chunks & a sprinkle of parsley for a pop of colour!
Who's up for a bowl of the best comforting, creamy, Vegan Potato Soup? If so you are in the right place!
You all know I love potatoes. I could eat my Crispy Roasted Potatoes until they come out of my ears. Sometimes though, I want budget-friendly, soft and soothing, potato-centric comfort food instead, like this Vegan Potato Soup, or my creamy vegan leek and potato soup.
In this post:
This is such a simple soup to make. Here is what you need:
How To Make Vegan Potato Soup
And here's how it's done:
- Saute the onions, celery, carrots and garlic, then add the seasonings and flour.
- Add the non-dairy milk and stock gradually, making sure to work out any lumps as you go.
- Add the bay leaf and potatoes.
- Simmer until the potatoes are starting to break down and the soup is thick and creamy.
It's such a simple recipe, and makes a really lovely family dinner. Even better, it reheats perfectly and makes great leftovers.
This Vegan Potato Soup is perfectly smooth, rich and creamy without any cream, and it's chunky and super-filling. You won't be hungry an hour after eating it like with a lot of soups.
Make it even more filling and delicious by adding toppings though! Because it's such a simple soup just about anything goes. Some favourites of mine are:
- Vegan croutons
- Smoky tempeh
- Crispy roasted potato chunks
- Chunks of vegan sausage
- Fresh parsley
- Roasted carrots
- Green onion
- Vegan cheese AND vegan ham or bacon
So get on your comfy pants, thick fluffy socks, and grab a massive bowl full of this Vegan Potato Soup, snuggle up on the sofa, and soothe the day away!
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Potato SoupAuthor:
- 2 tablespoons vegan butter , or olive oil, or to make oil-free omit and use a few tablespoons of water for sautéing instead
- 2 medium onions , chopped finely
- 2 ribs celery , diced
- 2 large carrots , diced
- 4 cloves garlic , chopped finely
- 2 teaspoons salt , plus more to taste
- ½ teaspoon ground black pepper , plus more to taste
- 4 tablespoons all purpose flour , or gluten-free all purpose flour
- 2 cups (480 mls) non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too
- 2½ - 3 cups (600 - 720 mls) flavourful vegetable broth/stock , divided
- 5 medium (about 700 grams) potatoes , cut into ½ inch cubes ( I like to use Yukon Gold or red potatoes)
- ¼ teaspoon ground nutmeg , (optional)
- 1 bay leaf
- To a large saucepan, add the vegan butter/oil and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little colour, then add the garlic and cook for another 2 minutes.
- Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup / 120 mls) , chopped potatoes, nutmeg and the bay leaf.
- Stir really well then let it simmer for about 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup / 120 mls of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary.
- Serve as it is, or with toppings. See the post above for ideas.
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
So yummy and easy! Thanks for another great recipe.
Eating it as I type - and it's fabulous! Even my daughter, who doesn't like potatoes (who doesn't like potatoes?!) enjoyed it!
Melanie McDonald says
So pleased you all (even the potato-hater) enjoyed it! Thanks for leaving a review Deb. It's much appreciated!
Chantal Ireland says
This is one of the best soups I’ve ever made. Found it in December and it’s on regular rotation since. Made it for friends for Christmas with fresh homemade sourdough and it’s the BEST.
Melanie McDonald says
Love that! So pleased you're enjoying it, Chantal!
Wonderful winter soup and great way to use some extra veggies hanging out in the fridge. I made it with oat milk and red potatoes and the consistency was perfect for my taste. My onions were a little on the small side, so I added some of a leek that I had lying around to compensate. I also added a sprig of fresh rosemary because potato + rosemary is one of my favorite flavor combos, but I'll probably finely chop that instead of leaving the leaves around next time. I think the nutmeg is essential, don't leave it out! For a 30 minute soup, it packs a lot of flavor and is really adaptable to whatever you want to add in.
Noelle D says
Very delicious soup. I made exactly as printed and I wouldn’t change a thing! Whole family loved it, even my non-vegetarian children.
Simple and delicious! Thank you for sharing this recipe!
This was SO delicious! I made it with "Not Milk" 2% brand vegan "milk" and it was perfect. I didn't miss the dairy products at all.
Glenn A. says
ABSOLUTELY! AMAZING! SOUP!
There's NO down side to this recipe. My only regret is waiting so long getting around to making it! (I saved it to my Favorites months ago, then forgot about it 🙄 until it showed up again this month in an AVV email.) But tonight... (cue the Etta James number: "At Last"...) we danced!!
If you're looking for an easy, fast-prep, uber-delicious potato soup that is truly a one-pot dish -- Bob's yer uncle! One of the many nice features of this recipe worth mentioning is the luxurious broth, which is the base for this soup. Creamy, rich, and so flavorful! In addition, there's lots of room on the dance floor here to experiment with add-ins. For example, I had no carrots as per the recipe, so I subbed in about 2 cups of frozen broccoli florets, adding them in at the 15 minute mark of the 30 minute cook time. Perfect timing! I also like a little heat, so a dash of red pepper flakes added with the salt and pepper, and then a teaspoon of sriracha stirred in about 10 minutes before serving, and my burning desire was fulfilled! (My sinuses are thanking me as I write this.) Play with the spice adds at your leisure; or stay with the straight-up salt and pepper directive per the recipe. You almost can't mess this dish up! One of my go-to spice adds for many, many dishes that come out of my kitchen is the Mushroom Umami product from Trader Joe's. A heaping 1/2 teaspoon of that tossed in with the salt and pepper. "Oooo Mommy!!" That's good!
This soup is ready to serve at 30 minutes. But I dare you not to eat it when your timer sounds. Because -- leaving it set on the stove removed from the heat for about 10 minutes or so gives up a marriage of flavors made in soup heaven!! But you do you. Either way -- you gotta make this soup and GET IT IN YOUR BELLY soon! Like RIGHT AWAY!!
I liked the recipe so I made it.
OMfoods veg broth and seasoning salt.
Oat milk, russets and a spicy veg broth.
So very good and vegan, great flavors.
Way better than mashed potato soup.
This is the third time I’m making this recipe, it is awesome! I used olive oil instead of vegan butter, coconut milk instead of soy, and almond flour instead of all purpose. I didn’t have a bay leaf so substituted with thyme.
Awesome soup that my daughter can eat (dairy and egg allergy) and I can eat (trying Whole30).
And I forgot to mention… IMMERSION BLEND!!!
The texture is creamy and delicious 😋