Thick, hearty, and creamy Vegan Potato Soup is 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, and a sprinkle of parsley for a pop of colour!
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"An excess of potatoes turned into a MASTERPIECE. I Never would have reached for this recipe, but I'm so glad I did. It is absolutely phenomenal!" - Patti ⭐️⭐️⭐️⭐️⭐️ More 5 * reviews →
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. They really hit the spot!
Mel x
Ingredients
This is such a simple soup to make. Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Potatoes - Choose your variety depending on how you want them to hold up in the soup. Waxy potatoes will stay intact whereas starchy potatoes will break down. I usually use Yukon Gold potatoes because they are a good all-purpose potato. They get soft and sweet without completely disintegrating like a russet or Idaho potato would.
- Milk - Any creamy unsweetened and unflavoured plant milk can be used. Always check the label because many dairy-free milks contain added sugar and vanilla and because of that they are not good for savoury dishes.
- Nutmeg - This might seem like a strange addition but it's what sets this soup apart and makes it special!
- Vegan butter - This adds richness and flavour. You can use olive oil if you prefer.
How To Make Vegan Potato Soup
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
- 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.
Serving Suggestions
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 vegan dumplings or toppings of choice! 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, and thick fluffy socks, and grab a massive bowl full of this Vegan Potato Soup, snuggle up on the sofa, and soothe the day away!
Recipe
Vegan Potato Soup
Author:WATCH HOW TO MAKE IT
Ingredients
- 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
- 6 medium (about 1kg/2.2lb) potatoes , cut into ½ inch cubes ( I like to use Yukon Gold or red potatoes)
- ¼ teaspoon ground nutmeg , (optional)
- 1 bay leaf
INSTRUCTIONS
- 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.
NOTES
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Donna says
What an outstanding vegan potato soup! Thank you for sharing this recipe! Highly rec!
Melanie McDonald says
Thank you so much, Donna! I’m really pleased you enjoyed it!
Stephanie D says
Even though I missed the flour & added a slurry later it still turned out amazing. Husband said it was the best soup I’ve made. Kinda disappointed because we’ve been married 22 years 😆
Melanie McDonald says
Ha ha! I'm really pleased you both enjoyed it. Thanks for the review, Stephanie. It's much appreciated!
Trudy says
Have you frozen it? I Made it for a friend who is single and very ill but it would be great to be able to freeze it in serving portions. I added edamame for extra vegetables. It is very easy to make.
Melanie McDonald says
I don't freeze this because potatoes tend to become floury and grainy when frozen and defrosted and I don't really care for the texture.
Kerstin says
Made this recipe more often to count. Sometime I add another veggie to it if it calls my name and is not enough for anything. So it goes into the best potato soup I ever had. Thank you
Melanie McDonald says
Thank you so much, Kerstin - I’m so pleased you’re enjoying the recipe!
Leah says
I make this soup a LOT. I always add 2 cans of chickpeas and some kale to make it a more complete meal. It's filling, comforting, healthy, easy to make, and reheats like a dream. What more could you ask for?
Dave says
This soup is EXCELLENT!!
Thank you!
Susan says
I loved this soup on a very rainy cool night! I added vegan ground « beef » crumbles. Too lazy to diy that part lol. I only had oat milk so I didn’t add as much. At home I use soy so I look forward to enjoying this soup again.
Donna says
I made this soup for my husband! He has really been enjoying it! Tasty and satisfying! Thanks for the recipe!
Nicole says
How many cups of soup does this recipe yield for 6 servings (1x recipe)?
Melanie McDonald says
Hi Nicole. I don't measure the completed recipe in cups. 6 servings is approximately how many servings we get out of it in our house. Hope that helps!
Erin says
We LOVE this soup. We made our own tempeh bacon which really added a nice protein to fill it out. We also used full fat coconut milk which made it nice and rich.
Mitzi says
Erin, may I ask: Did you add the coconut milk at the end, or did you use it instead of the plant milk during the preparation (to cook the potatoes in it)? I'd like to follow your suggestion, but I want to make sure I get it right. Many thanks for the idea!
Jen says
This is my birthday dinner, and I am SO glad I chose this recipe!