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.
Lillian Leeser says
Delicious I had some baby spinach that I threw in.
betsyros says
It's a cold day here in Maine. This was just what I needed - really delicious. It's a keeper! I'm going to freeze some so I know that anytime I am under the weather, this is available!
Maria says
Looks great, I will be making this tonight! Just wondering if I could use frozen potatoes instead of fresh?
Melanie McDonald says
I've never tried but I personally wouldn't. Freezing changes their texture and I feel like it would be really noticeable in this.
Hannah says
Loved this soup recipe. It was delicious and everyone enjoyed it. Thanks for sharing!
Sarah B says
This is so incredibly good!!
Since finding this recipe, I have literally made it several times per week.
I often add fresh string beans or frozen peas, but it's perfect as-is
Love your site Melanie.. Thank you!!!
Autumn says
I really want to make this but like to stay away from wheat flour, can I use Oat or Almond flour instead or maybe blend a portion of the soup to thicken.
Melanie McDonald says
Gluten-free all purpose flour is given as an alternative to wheat flour. I wouldn't use oat or almond flour. Almond wouldn't thicken it well enough and oat flour would make it gloopy. You could just blend a portion of the soup but the flour is what makes it super thick and creamy.
JJ says
Made this today and it was absolutely delicious! My husband and I both loved it! Fast and easy recipe. 😋
Kasey says
I make this soup several times per year. It's my favorite soup recipe ever. I'm lactose intolerant and gluten-free, but I could serve this soup to anyone and they'd never guess it was vegan & gluten-free. It's also husband approved!
I top it with a little cheddar & Asiago, green onions, and bacon bits. Amazing.
Charlotte L says
SO good! thank you for this easy and fast recipe. It's so delicious and comforting and makes a generous pot. I followed the recipe as written, but subbed chicken stock as that's what I had (I'm lactose intolerant, not vegan, but I love veggie and vegan food). I mashed about half the potato at the end with a potato masher to thicken it up even more. I nearly always add a tonne of things to my soup as toppings but honestly just some extra salt and pepper and it is perfect. Will be a new favourite I'm sure!
Melanie McDonald says
So pleased you enjoyed it Charlotte, and thanks for leaving a review. It's much appreciated!
mary C kirkpatrick says
Love this soup recipe. I have made it like 4 times this month. I use coconut milk and also when I cook vegetables at the beginning I add Rosemary and thyme.
A says
We used pea protein instead of flour and added cabbage. One of the best vegan broths I’ve ever had!
Marilyn says
This recipe was excellent! Definitely a keeper. Very creamy. I used a combination of soy milk and almond milk. I went heavy on the vegetables and added mushrooms because I had some to use up.
Sarah says
This recipe is very good, I did find that I still missed the creamy texture of traditional potato soup, so I blended about a half cup of cashews and 1 cup of water and added it slowly to the soup until I had the texture I was looking for. Still, very good soup without the cashew cream!
Dawn says
I loved it! I added frozen peas and thin sliced shiitake mushrooms. I used soy milk and soy heavy cream. Your recipe is delicious. Thanks!
Rochelle says
So yummy and easy! Thanks for another great recipe.
Deb says
Eating it as I type - and it's fabulous! Even my daughter, who doesn't like potatoes (who doesn't like potatoes?!) enjoyed it!
Melanie McDonald says
So pleased you all (even the potato-hater) enjoyed it! Thanks for leaving a review Deb. It's much appreciated!
Chantal Ireland says
This is one of the best soups I’ve ever made. Found it in December and it’s on regular rotation since. Made it for friends for Christmas with fresh homemade sourdough and it’s the BEST.
Melanie McDonald says
Love that! So pleased you're enjoying it, Chantal!
Liz says
Wonderful winter soup and great way to use some extra veggies hanging out in the fridge. I made it with oat milk and red potatoes and the consistency was perfect for my taste. My onions were a little on the small side, so I added some of a leek that I had lying around to compensate. I also added a sprig of fresh rosemary because potato + rosemary is one of my favorite flavor combos, but I'll probably finely chop that instead of leaving the leaves around next time. I think the nutmeg is essential, don't leave it out! For a 30 minute soup, it packs a lot of flavor and is really adaptable to whatever you want to add in.
Noelle D says
Very delicious soup. I made exactly as printed and I wouldn’t change a thing! Whole family loved it, even my non-vegetarian children.
Karen says
Simple and delicious! Thank you for sharing this recipe!