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!
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Who’s up for a bowl of comforting, creamy, potato filled goodness?
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)!
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
HOW TO MAKE VEGAN POTATO SOUP
SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
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.
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!
INSTANT POT LOVERS
For all you Instant Pot lovers, watch this space because I will be trying out an Instant Pot version of this recipe soon!
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 soy milk , or other unsweetened creamy non-dairy milk of choice
- 2½ - 3 cups / 600 - 720 mls 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.
Long time vegan, creator of A Virtual Vegan & author of the book 
Janette Smith says
March 9, 2019 at 3:23 amThank you so much for sharing this. Just had it for lunch on a gloomy March saturday and it was off the scale. Absolutely delicious 😋😋😋
A Virtual Vegan says
March 9, 2019 at 11:41 amI’m so glad you tried it and loved it. It’s perfect gloomy day food!
Jordan says
March 2, 2019 at 1:59 pmThis was so good and such a comforting recipe. Thank you for sharing! This time I just made it as is, but I’m sure it’d be even better with some toppings. Definitely going to be making this again. Thank you!
A Virtual Vegan says
March 2, 2019 at 2:25 pmI’m so pleased you enjoyed it Jordan and thanks so much for coming back to leave feedback. It’s much appreciated!
Kimberly says
February 21, 2019 at 8:42 amLoved this soup. It’s going into our regular meal rotation.
Karla Sinclair says
February 13, 2019 at 11:14 amThe soup was delicious and I would give it a 5-star rating except for the amount of sodium in the recipe. One teaspoon has 2325 mg of sodium, and the recipe calls for two teaspoons of salt. Since the soup is a five-serving dish, that would mean that each serving has around 830 mg. of sodium. Still, the soup is very tasty and satisfying and one could only put one teaspoon of salt or less in the soup if they desired. Probably would not taste as good though..
A Virtual Vegan says
February 13, 2019 at 11:36 amI’m glad you enjoyed the soup. I’m a little disappointed that you chose to deduct a star from the rating due to the sodium content though. The rating should be based on the taste and outcome of the recipe not the sodium content and you say you thought the soup was delicious. If flavor is a priority, salt is an incredibly important ingredient, and the focus of all of my recipes is always to get the very best flavor possible. I don’t claim to be a low sodium blog so I think it’s unfair to be penalized for using salt in a recipe, especially when, if a serving of soup contains 830 mg of sodium, it is way below the recommended daily intake of 1000-1500 mg sodium (as per the government of Canada’s recommendations).
Angie says
February 2, 2019 at 9:30 amDelish! Made it earlier in the week and the kids ate it all and requested more. So, I doubled the batch and made it again last night. Very easy to make and had all the ingredients! This will be my go to soup. I served it without the toppings, but will try those in the future.
Alandra says
January 30, 2019 at 2:17 pmThe perfect warming soup during the polar vortex temps. Thanks ever so much!
A Virtual Vegan says
January 30, 2019 at 2:42 pmI bet! We are so lucky over here on Vancouver Island. We miss out on all of these horrible weather extremes. Please stay cozy and I hope this horrible polar vortex passes soon.
Bakari Chavanu says
January 26, 2019 at 7:33 pmThank you for this recipe. My potatoes took a little longer to get soft, but everything turned out great. Very delicious, and no meat needed. I look forward to the Insta Pot recipe.
Marissa says
January 15, 2019 at 9:27 pmMade this tonight and loved it. We topped it with vegan cheese and smoked tempeh as you suggest in the post. A great potato soup recipe!
Jennifer Tappe says
January 15, 2019 at 5:03 pmI can’t wait to try this! Just put everything into the pot… The wait is killing me! Looks so good and it will definitely hit the spot on this rainy day. Thanks for the recipe!
A Virtual Vegan says
January 15, 2019 at 9:12 pmOoo lovely. I hope you enjoyed it!
Lin says
January 14, 2019 at 4:58 pmI would like to know the brand name of the low sodium organic vegetable broth box pictured above. Can you share it?
A Virtual Vegan says
January 15, 2019 at 12:01 pmHi Lin. It is Chef’s Line Organic Vegetable Broth. I buy it in a big pack from Costco. I believe the brand is actually exclusive to Costco and can’t be found elsewhere.