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!
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 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!
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe Video
Vegan Potato Soup
Author: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
- 5 medium (about 700 grams) 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
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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!
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.