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 crazy 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 soft and soothing potato-centric comfort food instead.
It's been cold here and life has brought more downs than ups of late, so I've been craving all the comfort food. I am a terrible comfort eater.
But, I'm also making a real effort to eat well. New year, new me and all that....I can't guarantee how long that will last though, as I had a great muffin recipe idea last night, but until then, Vegan Potato Soup fits the bill perfectly.
Soothing √
Comforting √
Full of veggies √
Low in fat √
Plus it also happens to be mega budget friendly which is always nice after Christmas (and after buying and moving into a new house)!
How to make vegan potato soup
This is such a simple soup to make. Here's what you need:
And here's how it's done:
STEP 1 - Sauté the onions, celery, carrots and garlic.
 STEP 2 - Add the seasoning, nutmeg and flour.
STEP 3 - Add the non-dairy milk gradually, then the broth, making sure to work out any lumps as you go.
STEP 4 - Add the bay leaf and potatoes.
STEP 5 - Simmer until the potatoes are starting to break down and the soup is thick and creamy.
So simple, and such a lovely family dinner, plus it reheats perfectly so leftovers are great for enjoying throughout the week.
How to serve
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. ALL the toppings!
Because it's such a simple soup just about anything goes. Some favourites of mine are:
- Smoky tempeh bacon crumbled and cooked in a pan until golden and crispy. I like Tofurkey's Smoky Maple Bacon Tempeh and if you are in Canada, President's Choice make a similar one too.
- Crispy roasted potato chunks
- Fresh parsley
- Roasted carrots
- Green onion
- Vegan cheese
- Vegan bacon
- Vegan cheese AND vegan bacon
- Croutons (see how I make mine in my Creamy Leek & Potato Soup)
- Crispy Cheese & Onion Roasted Chickpeas
To recap, this Vegan Potato Soup is;
- Hearty
- Creamy
- Low fat
- Filling
- Budget friendly
- Super easy to make
- and so comforting and delicious!
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!
Hungry for more?
For more great vegan soup recipes check out these great options:
- Vegan Italian Sausage Pasta Soup
- Vegan Tortilla Soup
- Creamy Vegan Carrot Soup
- Vegan Pea Soup
- Udon Noodle Soup
- Easy Tomato Basil Soup
- Instant Pot Tomato Soup
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📖 Recipe
Vegan Potato Soup
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
- 5 medium / about 700 g potatoes , cut into ½ inch cubes
- 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
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Holly says
I love this soup! Potato soup is one of my absolute favorite comfort foods and this recipe is so good. My pre-vegan staple potato soup was loaded with cheese, and I don't even miss it in this recipe like I thought I would. We serve topped with green onions, chives, and parsley.
A Virtual Vegan says
Thanks so much Holly. I'm really pleased you're enjoying it!
Kyle says
This was creamy and comforting but I found the unsweetened original soy milk to taste sweet. I'll do it next time with cashew milk.
Joyce says
So easy, so delicious, so filling. My new favorite comfort food, for sure!
Roxana says
Followed recipe exactly and it was fantastic. Added shredded cheddar and a small amount of sour cream when served and it hit the spot on a cold day.
Nicole says
I just made this tonight for dinner and it turned out perfectly! Thank you for the recipe!
A Virtual Vegan says
I'm really pleased you enjoyed it Nicole and thank you for stopping by to leave a comment/rating. It's much appreciated!
Kelly says
This soup was perfect and so easy
Gwen says
I thought it was going to be too onion-y since I used two medium onions as directed, but they mostly dissolved into the soup. This potato soup was delicious! I will be making this again and again. When reheating I am adding 1/4 to 1/2 cup more broth to reach a more soup like consistency. This is now my go to potato soup recipe. Thank you!
Aubree says
Way too much pepper. I halved it but it was still too much. (I halved the salt too and that was ok.) Otherwise, a good simple recipe! I used unsweetened oat milk and the taste was great.
Susan says
Fantastic recipe! Did blend about half of it, also added some rosemary. Think it will be wonderful on this freezing day.
A Virtual Vegan says
Thank you Susan. I'm really pleased you're enjoying it!
Rex says
Fantastic recipe! So easy and absolutely delicious. I doubled the pepper and added sage, parsnips, green beans, and swapped the potatoes for half sweet potatoes half red potatoes and it was perfect! I also blended half of it to make it even more thick and creamy. Will definitely be making this a Fall staple.
Dirk says
You changed the entire recipe, mate! 😉
dawn says
wonderful easy i added saffron and mushrooms perfect work lunch meal to prep ahead.
Mireille says
This recipe is SO easy and delicious. I added thmye and rosemary. Will definitely be making this a regular recipe!