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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Kyle says
This was creamy and comforting but I found the unsweetened original soy milk to taste sweet. I'll do it next time with cashew milk.
Joyce says
So easy, so delicious, so filling. My new favorite comfort food, for sure!
Roxana says
Followed recipe exactly and it was fantastic. Added shredded cheddar and a small amount of sour cream when served and it hit the spot on a cold day.
Nicole says
I just made this tonight for dinner and it turned out perfectly! Thank you for the recipe!
A Virtual Vegan says
I'm really pleased you enjoyed it Nicole and thank you for stopping by to leave a comment/rating. It's much appreciated!
Kelly says
This soup was perfect and so easy
Gwen says
I thought it was going to be too onion-y since I used two medium onions as directed, but they mostly dissolved into the soup. This potato soup was delicious! I will be making this again and again. When reheating I am adding 1/4 to 1/2 cup more broth to reach a more soup like consistency. This is now my go to potato soup recipe. Thank you!
Aubree says
Way too much pepper. I halved it but it was still too much. (I halved the salt too and that was ok.) Otherwise, a good simple recipe! I used unsweetened oat milk and the taste was great.
Susan says
Fantastic recipe! Did blend about half of it, also added some rosemary. Think it will be wonderful on this freezing day.
A Virtual Vegan says
Thank you Susan. I'm really pleased you're enjoying it!
Rex says
Fantastic recipe! So easy and absolutely delicious. I doubled the pepper and added sage, parsnips, green beans, and swapped the potatoes for half sweet potatoes half red potatoes and it was perfect! I also blended half of it to make it even more thick and creamy. Will definitely be making this a Fall staple.
Dirk says
You changed the entire recipe, mate! ?
dawn says
wonderful easy i added saffron and mushrooms perfect work lunch meal to prep ahead.
Mireille says
This recipe is SO easy and delicious. I added thmye and rosemary. Will definitely be making this a regular recipe!
Amy says
This was amazing! I added about 1.5 tsp of rosemary and .75 tsp thyme in honor of the cooler weather. Perfect soup recipe! Thank you! I'll be trying your other recipes for sure.
A Virtual Vegan says
I'm so pleased you enjoyed it Amy and thank you for coming back to leave a review. It's much appreciated!
Kelly says
Recipe turned out delicious. Even my 12 year old son thought so. :) Loved the bay and nutmeg.
Miranda says
This soup was easy to make and I loved the flavour. Super comforting on a cool day. I will definitely make this again and have fun playing around with adding some different ingredients. Thank You!
A Virtual Vegan says
I'm really pleased you enjoyed it Miranda!
veen says
I have a cholecystectomy (gall bladder removal) surgery scheduled soon and I'v had to basically eat vegan because of gallbladder and stomach pain for several months. This week I'm down to a liquid diet because of my pain, but my boyfriend has been a great help and made this for me today! He blended it up after letting it cool and its the PERFECT comfort soup! Super thick and creamy, a hint of seasoning and that awesome comfy potato flavor. Just as a warning to other instant pot cooks, this actually fountained out of our instant pot when we vented, so maybe let it cool for 30 minutes if you have it in there pressure cooking. The only reason I can think of is if it was just too full, the potatoes were old maybe, or the soymilk (Silk brand) had some kind of binder that was very gummy. Thanks for the recipe, we'll be making this again!
A Virtual Vegan says
I'm really pleased you enjoyed it! The "fountain" will have been because of the starchy potatoes. When you release the pressure in an Instant Pot it makes the contents suddenly start boiling, and starchy foods foam too, so the combination of those two is what caused it. It's better to let the pressure release naturally with starchy recipes or if the pot is very full. You'll know for next time! I hope your surgery goes well and you have a quick recovery!
Stezy says
Confused by the comment before me about flavor. There's tons of flavor! Maybe it's your broth? I find store bought veggie broths to be super bland without being spruced up, especially in recipes like these, they just tasted like flour. The Edward and sons no chicken cubes are a game changer honestly. Would definitely recommend trying those in lieu of veggie broth.
This 100% hit the spot for me....
A Virtual Vegan says
Thank you! Some people don't season to taste well either and that's so important for overall flavour, especially with broths varying so much in quality. I'm really pleased you enjoyed it!
Madison Adams says
In my opinion it was very lacking when it came to flavour. When it was my first time making potato soup, I thought the reason it was so plain was because it was my fault. So I made it a second time and that's when I realized it was actually that recipe itself. I wish I could give it 0/5 but, I guess 1 star will do.
Megan says
I was really impressed with this soup. Really creamy and good flavor. Everything I could want in a potato soup. I made a large pot and froze half. It curdled when thawed and reheated, but the flavor was still good.
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!