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 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!
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
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
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 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 
Heather Schu says
I want to make this but I’m out of onions, will this turn out if I don’t have onions?
A Virtual Vegan says
Onions add so much flavour. Nothing tastes as good without them. You could add extra garlic and a good shake of onion powder to help though.
Melinda says
This came out fantastic! Didn’t even miss using regular dairy. My whole family approved.
Kerstin says
Made this wonderful potato soup already 3 or 4 times and will make it again today, but my hubby’s birthday is also this weekend and he wants your 3 layered buttercream cake. It asks for Aquafaba and saving the beans. Well, I thought to put the beans into my or better your potato soup. Should not change any taste. Thank you for this recipe
A Virtual Vegan says
I’m really pleased you’re enjoying it Kerstin and that’s a good idea for the using the chickpeas. They will work great in the soup. But, I do have a potatoe-y Curry Chickpea Soup that you might like too! https://avirtualvegan.com/curry-chickpea-soup/ Sorry if I’ve put a spanner in the works! ;O)
Happy birthday to your husband. Hope he enjoys his cake!
Michelle says
Such an amazing treat! Cold weather dinner for the extended fam❤️
A Virtual Vegan says
Glad you enjoyed it. Thanks so much for leaving a review!
Marie says
It’s absolutely delicious. And simple. Great combination. Thank you.
Teach says
I pick out recipes online to make with my H.S. Special needs students and sell faculty in my school. We have gluten free staff as well as vegans, so we try to accommodate everyone, when we can… this recipe was the biggest hit! We added either plant based bacon or turkey bacon, cheese and sour cream as toppings. We had so many compliments, so thank you for the great recipe!!
A Virtual Vegan says
That’s so good to hear! I’m really pleased you all enjoyed it and thanks so much for coming back to let me know!
Taika says
Really delicious and creamy! Just how I imagined :-)!!
definitely recommend!!!
Emily says
This was honestly the best potato soup I had ever! I used lite coconut milk as my non dairy milk and skipped the nutmeg but it was fantastic!!
A Virtual Vegan says
Glad you enjoyed it Emily!
KPage says
Really good! My husband said it was the best potato soup I’ve ever made. None of the family knew it had no dairy in it. It was seriously so delicious! I didn’t have any nutmeg, but other than that followed the directions & ingredients. Used 5 Russet potatoes.
Adri says
I am going to make this soup tomorrow. But I wanted to know if you can freeze this soup and how long do you think it will last?
A Virtual Vegan says
I haven’t tried freezing it. Potatoes can go a bit floury when they’ve been frozen but as long as you are ok with that I would think it will be fine other than that.
Andrea says
I can’t wait to try this!
Mary says
What kind of potatoes are you using?
A Virtual Vegan says
I always buy Yukon Gold potatoes because they are my favourite. Russets would be good too though or red potatoes. Maris Piper, King Edward or Desiree are good if you are in the UK.
Laura says
Delicious! Thanks for posting!
Samantha says
My favorite soup. Really creamy. So good!
Meg says
My favorite soup! Love the creaminess. Followed it exactly and served with vegan cheese and green onions. I was sceptical about the nutmeg but it’s a genius addition. It works so well with the creamy potatoes.
Elaina E Stanton says
I knew adding the soy milk early was a bad idea. So I suggest waiting till the end to add that. I was able to save the soup by blending half of it. Also, the nutmeg pretty much came close to ruining the soup. Do yourself a favor and leave that out and add smoked paprika instead.
PazzoJeterPancakes says
SO good!!