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.
FEATURED COMMENT:
"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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Jana says
This was SO delicious! I made it with "Not Milk" 2% brand vegan "milk" and it was perfect. I didn't miss the dairy products at all.
Glenn A. says
ABSOLUTELY! AMAZING! SOUP!
There's NO downside to this recipe. My only regret is waiting so long to get around to making it! GET IT IN YOUR BELLY soon! Like RIGHT AWAY!!
George says
I liked the recipe so I made it.
OMfoods veg broth and seasoning salt.
Oat milk, russets and a spicy veg broth.
So very good and vegan, great flavors.
Way better than mashed potato soup.
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.
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.