Thick, hearty, and creamy, this Vegan Potato Soup is easy to make, budget-friendly and seriously comforting. Enjoy it as it is, or go all out with your favourite toppings. I love mine topped with crumbled tempeh bacon, crispy roasted potato chunks, and a sprinkle of parsley for a pop of colour and freshness.
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"An excess of potatoes turned into a MASTERPIECE. It is absolutely phenomenal!" - Patti ⭐️⭐️⭐️⭐️⭐️ More 5 * reviews →
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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!
This hug in a bowl is the perfect soup to cozy up with on a blustery day.
Perfectly smooth and rich without any cream, while still being chunky, creamy, and super-filling, it's easy to make, budget-friendly, soft, soothing, and really delicious. The kind of cozy dinner the whole family will love, and it makes the best leftovers!
There really is nothing better than this comforting pot of creaminess gently bubbling away on the stove, and all you really need alongside it is crusty bread slathered with vegan butter. If you have the time and energy though, fluffy vegan dumplings and/or toppings make it even better. I've included lots of ideas for those below!
So get your comfy pants and thick fluffy socks on, grab a massive bowl full of this Vegan Potato Soup, snuggle up on the sofa, and soothe the day away!
Mel x
P.S. Love creamy vegan soups? There are lots more that I think you'll love. Try my Broccoli Almond Soup, Sweet Potato Soup, Vegan Leek & Potato Soup, and Creamy Vegan Tomato Soup next!
Ingredients
This is such a simple soup. Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Potatoes - Choose your variety depending on how you want them to hold up in the soup. Waxy potatoes will stay intact and chunky, and starchy potatoes will break down. I usually use Yukon Gold potatoes because they are a good all-purpose potato. They get soft and sweet without completely disintegrating like russet or Idaho potatoes.
- Mirepoix - The classic combination of diced onion, carrot, and celery. This is a really simple recipe, so this aromatic flavour foundation is really important.
- Milk - Any creamy unsweetened and unflavoured dairy-free milk can be used. Always check the label because many dairy-free milks contain added sugar and vanilla, so they are not good for savoury dishes.
- Nutmeg - This might seem like a strange addition, but it's what sets this soup apart and makes it special. Trust me!
- Vegan butter - This adds richness and flavour. You can use olive oil if you prefer.
- Stock - Use your favourite brand. I either use a carton or make up my stock with Better Than Bouillon and water.
How To Make Vegan Potato Soup
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
- Sauté the onions, celery, carrots, and garlic, then add the seasonings and flour and cook for a few minutes.
- Gradually add the dairy-free milk and stock, working out any lumps as you go.
- Next, add the bay leaf and potatoes.
- Simmer until the potatoes start to break down, and the soup is thick and creamy. Leave as is or blend a few times with an immersion blender to make it extra thick and creamy.
Serving Suggestions
Because it's such a simple soup, just about anything goes when it comes to toppings. Some favourites of mine are:
- Vegan Dumplings.
- Smoky tempeh (which I used in the photos), vegan bacon or shredded tofu.
- Crispy roasted potato chunks.
- Chunks of leftover vegan sausage or ham.
- Fresh parsley or green onion.
- Roasted broccoli.
- Shredded vegan cheese.
Recipe FAQs
Leftovers can technically be frozen for up to 3 months, but I prefer not to because potatoes tend to become floury and grainy when frozen, then defrosted, and I don't really care for the texture.
Recipe
Vegan Potato Soup
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 tablespoons vegan butter, or olive oil (use a few tablespoons of water for sautéing to make oil-free)
- 2 medium onions, diced
- 2 ribs celery, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 4 tablespoons all-purpose flour, or gluten-free all-purpose flour
- 2 cups (480 mls) dairy-free milk; it MUST be unsweetened & unflavoured
- 2½ - 3 cups (600 - 720 mls) vegetable 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 but recommended)
- 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 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 25 to 30 minutes, or until the potatoes are soft and just starting to break down.
- At this stage, you have choices. If you want an extra-thick and creamy soup, blitz with an immersion blender right in the pan until it reaches the thickness you like. If you don't have an immersion blender, a potato masher does an ok job. Or if you prefer a thinner soup, you can add the remaining stock to thin as desired.
- Taste and add a little more salt and pepper if necessary.
NOTES
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Rachel says
Wow!! This is delicious and easy to make!!
Kathy M says
Yum! This was so easy to make and super satisfying. You were right about it being the ultimate comfort food.
Amy says
This was absolutely delicious!!!
IVAN N. TAYLOR says
How big is a serving?
A Virtual Vegan says
This soup recipe makes approximately 6 servings so one serving is one sixth of the entire recipe.
Annie says
So delicious! Everyone loved it, thank you for the wonderful recipe ?✨
A Virtual Vegan says
Thanks Annie. I'm glad you all enjoyed it!
Lydia says
Very delicious soup! I wonder if I can use other flour than wheat...
A Virtual Vegan says
Use gluten-free flour or cornstarch or arrowroot. If using cornstarch or arrowroot use half the amount and if it needs a bit more thickening before you serve it mix another tablespoon or two with some water 'til smooth then pour it in while stirring constantly. Keep stirring it until it thickens up.
Or you can skip the flour entirely and just blend a cup or 2 of the cooked and soft potatoey bits from the soup and add it back in to thicken it.
Karen Juno says
My husband has really gotten into vegan cooking in the last 8 months. After the Instant Pot Tomato Soup was a big hit, he wanted to make the Vegan Potato Soup recipe. We made it together today for lunch and it is another keeper!
A Virtual Vegan says
Good for him! So please you both enjoyed this soup too!
Darlene says
Thanks!
Meridith says
Made this last night as I had several potatoes that needed to be cooked. Since I had more potatoes than the recipe calls for, I added more (homemade) broth and a can of coconut milk. Blended about half of the soup and it was delish! Looking forward to the leftovers today! Thank you for sharing!
A Virtual Vegan says
You're welcome. Glad you enjoyed it!
Tiffant says
I've made this do many times and I've loved it each time! The nutmeg is really the key to making this so delicious! Thank you!
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.
Andrea says
I can’t wait to try this!
Mary says
What kind of potatoes are you using?
Laura says
Delicious! Thanks for posting!