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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"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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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!
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.