Thick, hearty, and creamy Vegan Potato Soup is 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, and a sprinkle of parsley for a pop of colour!
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FEATURED COMMENT
"An excess of potatoes turned into a MASTERPIECE. I Never would have reached for this recipe, but I'm so glad I did. 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!
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. They really hit the spot!
Mel x
Ingredients
This is such a simple soup to make. 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 whereas 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 a russet or Idaho potato would.
- Milk - Any creamy unsweetened and unflavoured plant milk can be used. Always check the label because many dairy-free milks contain added sugar and vanilla and because of that 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!
- Vegan butter - This adds richness and flavour. You can use olive oil if you prefer.
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:
- 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
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 vegan dumplings or toppings of choice! 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, and 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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Katie says
This is the third time I’m making this recipe, it is awesome! I used olive oil instead of vegan butter, coconut milk instead of soy, and almond flour instead of all purpose. I didn’t have a bay leaf so substituted with thyme.
Awesome soup that my daughter can eat (dairy and egg allergy) and I can eat (trying Whole30).
Highly recommend!!!
Katie says
And I forgot to mention… IMMERSION BLEND!!!
The texture is creamy and delicious 😋
Barb says
This is an AMAZING recipe. One of my favourite soups!!
Sydney says
This soup has become a staple in our house!
Vickie says
My daughter in law wasn’t feeling well and requested soup. We had lots of potatoes on hand so potato soup is what she got.
My very picky son actually said it was delightful!
I will definitely make it again.
Lisa says
Is there a potato that works best?
Melanie McDonald says
Starchy potatoes are best for soups. Ones that will break down a bit. I always use Yukon Gold. Russet are good too.
Nina says
For the UK which is best Maris Piper or King Edward (many KE too soft?)
Melanie McDonald says
I'd probably use Maris Piper. To be honest though both would be ok. It depends how you want the texture of your soup. If you want slightly firmer pieces of potato go for Maris Piper, and if you'd rather they breakdown go with King Edward. Hope you enjoy it!
Patti says
An excess of potatoes turned into a MASTERPIECE. I Never would have reached for this recipe, but I'm so glad I did. It is absolutely phenomenal!
Melanie McDonald says
Love that Patti. Thank you! I'm really pleased you enjoyed it so much.
Susan says
I have not even tasted it yet and know it will be delicious! Already saved the recipe to make again. Nice, because I usually have the ingredients on hand. Thanks!!
Kim says
It turned out phenomenal!! I made it for my Vegan daughter and I had it as well, it tasted better than regular potato soup I have made in the past. I am making this one from now on!!! I used thick coconut milk and a bit of soy milk, consistency was perfect!
Mary Jo says
Can you freeze it?
Melanie McDonald says
I don't recommend freezing potato-based soups because the texture of the potato becomes grainy and not so good.
Doug says
I've made this recipe many times and it continues to deliver. I've tried many of Mel's recipes and they're usually the crowd favs.
Alli B says
I made this today and could have cried! It's sooooo good and I haven't been this happy with a soup since before I was dairy-free. This blew my mind and I'm thrilled to add it to my recipe collection. I know this will be a staple come Fall.
Thank you so so so much for sharing!
Alli B
Colleen says
Made this last night and it was amazing. I added an extra tbs of butter and a little extra carrot and celery. For the non dairy milk I used “notmilk”- it seems to cook better than other non dairy milks. At the end I smashed about half the potatoes in the soup to make it extra creamy- this definitely a “make again” recipe. Soooo good
Melodie says
My favorite go to recipe! I add a little oyster bay seasoning and chopped kale at the end. My favorite soup !
Suee33 says
I made this a few days ago, it is so creamy and rich tasting! I will make this again. It felt like having the most deicatant Sour cream topped baked potato - I did add some Nooch without fortification. I am sensitive to synthetic vitamins. Oh, and I only had full fat Oat milk - the oat milk probably made it extra creamy and thick!!
Thank you for this yummy and different soup recipe!!
Lidia Rosas says
This completely changed the way I eat potatoes, I was used to just mashed potatoes and never occurred to me to add stuff like garlic and onion. Was a whole new experience to me and my vegan sister (that eventually became vegan for the animals thanks to how easy and delicious your recipes are lol).
Melanie McDonald says
Love that! So pleased you're both enjoying my recipes Lidia!
Darby says
Turned out perfectly!! Thank you, Mel!
Paula says
Excellent soup even without toppings!!
Susan Naylor says
I might cut back just a bit on the pepper, but this soup is my new favorite. It takes a little longer to re-heat, but it freezes very well too.
Sally says
Having made this soup several times now, I have to say it is, hands down, our family favorite potato soup. I used olive oil, cashew milk, and cut back on the pepper some. The nutmeg really is that special ingredient. We love all the topping ideas.
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
Melanie McDonald says
So pleased you enjoyed it! I haven't tried freezing it for exactly those reasons. It keeps well for a good few days so we just eat it all. Maybe try freezing a small portion before freezing more to see how it is once reheated?