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 →
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.
Paulette says
Excellent! Used oat milk because it's what we had and it worked well. Substituted 1 tsp of Penzey's Mural of Flavor seasoning for one 1 tsp of pepper and the flavor complexity was really good. Thanks!
Karena says
Wonderful recipe! I made my own cashew milk and it was great!Do you think it was freeze? I know potato and cream type items don't often freeze super well
Danielle B says
I didn't realize my soymilk was not sweetened until I had already poured into the pot. ARRGGHH! It's only a tad bit sweet but still delicious. Will definitely make it again with unsweetened milk so I can compare. Other than that, I followed the recipe to the letter and it is a winner!
Melanie says
This was very good. However, I thought it was too much pepper and my children did not enjoy the spice of it.
AimG says
While I was making this, I wasn’t sure how it would turn out but I followed the recipe and it was great. I used almond milk and did add the extra broth. I hit it with an immersion blender at the end, making it a little thicker but leaving some potato chunks as well. Topped with green onions and coconut bacon. So so good.
Sarah says
This was fantastic! I made it exactly like the recipe and did add the nutmeg and it was perfect with some crusty Sourdough on a cold night. Thank you for sharing!
Catherine says
How long would you cook in an instapot?
Melanie McDonald says
I haven't tested this recipe in an Instant Pot because to be honest it's quicker to make it on the stove by the time you factor in the coming to pressure and pressure release time. Soups usually take somewhere between 7 and 10 minutes actual cook time though. Bear in mind that y ou would need to change the way the soup is made to make it Instant Pot friendly. You wouldn't be able to add the flour until the end or you'll get the burn error come up and I'm pretty sure the milk wouldn't fare well in it either.
Anne says
This was delicious! A great way to make use up extra potatoes and carrots.
Sheilla Wigton says
I just made this and am soooo glad I did. It's so creamy and delicious. I ended up using leftover red potatoes and original almond milk. Still good! Thank you :)
Ly says
I added a little bit Jerusalem artichoke (Helianthus tuberosus), parsnips and green peas. The soup came out very delicious. Thank you, thank you, thank you.
Sherry says
Has anyone tried it with coconut milk?
Melanie McDonald says
If you use coconut milk I recommend using light coconut milk so the coconut flavour doesn't overpower the soup.
Tracy Haynes says
Wow! I made this soup exactly from the recipe and it's delish! I did add the optional nutmeg and we really liked the flavor it added. Tossed some vegan bacon bits on top and served it with some dinner rolls. Will be making a double batch next time! Thanks for a great recipe.
Rose Zeigler says
Will cornstarch work in place of the flour?
Melanie McDonald says
It should be fine. I'd only use 2 tablespoons though. You won't need to cook it out like the flour so add it after the veggies have sauteed, stir it up so it coats them, then slowly add the milk right after, stirring it really well to work out the lumps.
Janice says
This soup is absolutely delicious! It's definitely another winner! My husband who is extremely critical of potato soups in general (nothing is as good as his mother's 🙄 ) LOVED it! Thank you, Mel! Another keeper!
Melanie McDonald says
Ah, that's awesome Janice, thank you! I'm really pleased you both enjoyed it!
Chessie says
Thank you, Mel, this is delicious.
Stacy says
I made this with oat milk and added 2 TB of nutritional yeast. I also added one jalapeno for a little heat. It was very creamy and filling and was devoured by everyone in the house, including my very picky stepdaughter. Adding this soup to our regular rotation.
Scarlett says
Absolutely wonderful! Potato soup has always been one of my favorites and I was honestly scared I wouldn’t like an entirely vegan version, but I’m trying to cut out dairy and figured why not try it. Perfectly creamy and savory! Followed the recipe exactly outside of using oat milk instead and also added some nutritional yeast and Trader Joe’s umami seasoning. Will be making again!
Melanie McDonald says
I'm so pleased you enjoyed it Scarlett. Thanks for coming back to leave a review!
Kelsea Cole says
THE BEST SOUP EVER
I use oat milk for this recipe and add twice the butter + Trader Joe's Chickenless seasoning salt into the veggies in the beginning. I also add paprika and garlic powder when I add the bay leaves (I use two) and nutmeg. It is so good. The second time I made it, I had to double the recipe because my husband and I ate almost all of it the first time. This recipe is a keeper. We top with vegan bacon bits, green onions, and optional cheddar/Asiago cheese and/or sour cream.
Michelle says
Made this for a light dinner tonight and my husband declared it "the BEST soup ever!" I made it EXACTLY according to the directions and topped it with some tempeh crumbles. Delicious and definitely a keeper! Thanks Mel!
A Virtual Vegan says
I'm really pleased you both enjoyed it Michelle!
Angie says
Hi Melanie,
Thank you so much for this warm, comforting, and absolutely delicious recipe! I've made it a few times (topped with tempeh bacon, vegan shredded cheese, and green onions) and it's amazing! I'm going to be making it again for dinner tonight and I can't wait!
(P.S. My Mom loves it too!)
A Virtual Vegan says
I'm really pleased you're both enjoying it Angie!
Holly says
I love this soup! Potato soup is one of my absolute favorite comfort foods and this recipe is so good. My pre-vegan staple potato soup was loaded with cheese, and I don't even miss it in this recipe like I thought I would. We serve topped with green onions, chives, and parsley.
A Virtual Vegan says
Thanks so much Holly. I'm really pleased you're enjoying it!