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!
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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:
Ingredients
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.
Serving Suggestions
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!
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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Callie says
Great soup! I subbed coconut milk to the soy milk and it was terrific. My meat loving husband even thought it was delicious.
Rach says
What a delicious recipe! The crispy potatoes really add to the dish.
I have quite a lot of leftovers, does this recipe freeze well??
Thanks :)
A Virtual Vegan says
Glad you enjoyed it. I haven't tried freezing it but it should be fine. Potatoes can go a little floury once they've been frozen. That would be the only downside.
Susan says
My husband suggested we try potato soup (to my surprise) so I went on the hunt for a good recipe. I tried another one that had good reviews but neither of us loved it. Not one to give up, I tried this recipe and it was fabulous! I'm vegan and my husband isn't, so finding recipes he likes can be tough at times. I only cook us vegan food, so finding things he likes is important. I also didn't want to have to use canned coconut milk, which I can't get where I live. This recipe was a winner and I'll be making it again and again. Thank you!
A Virtual Vegan says
I'm really pleased you both enjoyed it Susan. My husband isn't vegan either, so all of my recipes have to make it past him before they get here!
Amanda says
Have to go dairy free as my 4 month old doesn’t do well with it. I was skeptical but me and my husband loved this recipe and it’s so easy to make
A Virtual Vegan says
I'm really pleased you both enjoyed it Amanda and thanks so much for stopping by to leave a review!
Patricia says
I made this soup yesterday and it was so delicious!
Kim says
I am not a fan of nutmeg. Is there another spice you'd recommend? I am making it anyway, I'll just omit if you have no suggestions.
Thank you
A Virtual Vegan says
Just omit the nutmeg. It's quite unique in it's ability to work well with potatoes. It will still be great without though!
roxanne says
I used thyme. 1/2 teaspoon
Debra says
I want to make this recipe for my work Christmas party and am wondering if this can be done in the crockpot. Thank you. It looks and sounds delicious ?
A Virtual Vegan says
I haven't made it in a crockpot because I don't actually have one anymore. I replaced it with an Instant Pot after I dropped it and smashed the ceramic insert. Oooops! But, I'm pretty sure it will be fine. I'd still sauté the veggies as instructed first though before adding them to the crock pot with the rest of the ingredients. It will really help the flavour. As for timing, it's been a long time since I used a crock pot so you probably have a better idea than me. Maybe about 4 hours? That's a wild guess though.Hope that helps!
Debra says
Thank you so much. I will sauté the veggies first like you said. I’m thinking 4 hours on high or maybe even 6 on low. I don’t use my crockpot often but I do like the convenience of it.
Thanks again ?
Carolyn says
Fabulous! Even my non-vegan friends love it.
Catherine says
This was great! I used almond milk and also because i was distracted through in half a bag of frozen corn but it went really well. I liked the slight nutmeg flavor. Definitely a nake again vote from the whole family.
Alex says
Amazing!!! Added broccoli and it is sooo good and filling!
Cate says
Can I add all of this to a crock pot for a slow cooking day? Any part of it you would suggest not doing in a Crock-Pot?
A Virtual Vegan says
I don't actually have a crock pot anymore so have been unable to try this recipe that way but I think it should be fine. I would sauté the veg as instructed first for maximum flavour if you have time, then put them in the slow cooker with everything else, adding the liquid gradually and stirring to work out any floury lumps, then set and forget. Timing is difficult for me as I haven't used a slow cooker for so long, but I think I would cook it on low. You'll probably have a better idea than me how long things like this take to cook in there so go with what feels right.
Hope that helps!
Francine White says
I JUST made this and it was soooo good! I didn't add the nutmeg but I added frozen spinach. I had been looking for tasty, hearty potato soup and this was exactly what I was looking for! I will definitely be making this again and again!
A Virtual Vegan says
Thank you. I'm really pleased you enjoyed it Francine!
Nancy Bennett says
This is the best potatoe soup I've eaten. I used 1/2 can cocconut milk and 1/2 c almond milk and homemade veg. broth about 2c. Waking up to 10 inches of snow this am so this is perfect timing for this soup when we come in from shoveling. Will make again this winter. Thanks
A Virtual Vegan says
I'm really pleased you enjoyed it Nancy. I hope it helps keep you cozy!
Rachel says
This is such an easy recipe with a solid result! I had some ingredients (mushrooms and fresh dill) that were gonna go bad so I threw them in too. It was delicious! I will make again!
A Virtual Vegan says
I'm glad you enjoyed it Rachel!
Kerstin Decker says
I made this today , soo good and filling. reminds me of my childhood on saturdays. I followed all except for the flour. I used oat flour, I liked the creamy texture when it was done , gave the soup kind of a nutty flavor. Thank you
A Virtual Vegan says
I'm really pleased you enjoyed it!
Erica G says
I didn’t have celery or a bay leaf but it still turned out great. Ended up blending about 4 cups and then stirring it in. Will definitely make again!