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!
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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!
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 ham or 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!
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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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?
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.