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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Stacy says
This soup is so good. My daughter loves it...says it's her favorite meal. Thanks for an awesome recipe!
Liberty says
This was wonderful!! I added some smoked paprika, cayenne pepper, dill, veganaise, rosemary, and fresh parsley to give it a loaded baked potato vibe and it turned out so yummy! Topped with homemade croutons this hits the spot perfectly! ❤❤❤
A Virtual Vegan says
That sounds amazing! Great topping ideas. I'm so pleased you enjoyed it!
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!
Darlene says
Can't wait to try this recipe. Could you tell me what brand of broth you use?
A Virtual Vegan says
I tend to either make my own (by saving my veggie scraps in a bag in the freezer then cooking them up with water and dried herbs once the bag is full), or I buy Pacific brand stock. I use their vegetable one for this. Sometimes I use Better Than Bouillon "no chicken" if I have it. It works well in this soup. I make it up with boiling water as per the directions on the jar. As long as it's a nice flavorful one though you'll be fine! Hope you enjoy it when you get a chance to try it!
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.