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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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.
Elaine says
So delciious!
PazzoJeterPancakes says
SO good!!
Henriette says
I have made it and it tastes delicious. I made my own stock and used white rice flour to make it GF. I also added some majoram and a little thyme to it.
Really good with soy milk!
Kim C says
I made this last night, it was delicious! I only had almond milk and hazelnut milk, and since someone said they didn't recommend almond milk I took a chance and tried the hazelnut. It was great! I added more black pepper and it was savory, slightly sweet and spicy. Definitely will make this again!
Barb Lougheed says
Made your soup the other day for my dad and my husband. It was a wonderful antidote to winter. We all loved it. I added coconut bacon bits on top with some parsley. This is a keeper! Thanks for a great recipe!
A Virtual Vegan says
Thank you Barb. I'm really pleased you're enjoying it!
Laura says
Will almond milk work just the same?
A Virtual Vegan says
You could use unsweetened almond milk if you wanted, but I personally never recommend almond milk in savoury recipes like this because it's flavour always comes through in the finished recipe and adds a weird aftertaste. Soy or cashew milk are much better options.