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    Home » Recipes » Vegan Soups & Stews

    Published: Jan 14, 2019 · Modified: Feb 3, 2021 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 168 Comments

    Vegan Potato Soup

    GO TO RECIPE GO TO VIDEO PRINT RECIPE
    4.95 from 198 votes
    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 crazy 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!

    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 crazy 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!

    Jump to:
    • How to make vegan potato soup
    • Serving suggestions
    • Hungry for more?
    • 📖 Recipe
    • Comments

    You all know I love potatoes. I could eat my Crispy Roasted Potatoes until they come out of my ears. Sometimes though, I want soft and soothing potato-centric comfort food instead, like this or my creamy vegan leek and potato soup.

    It's been cold here and life has brought more downs than ups of late, so I've been craving all the comfort food. I am a terrible comfort eater.

    But, I'm also making a real effort to eat well. New year, new me and all that....I can't guarantee how long that will last though, as I had a great muffin recipe idea last night, but until then, Vegan Potato Soup fits the bill perfectly.

    Soothing √
    Comforting √
    Full of veggies √
    Low in fat √

    Plus, just like my vegan vegetable soup and chickpea curry soup, it also happens to be mega budget friendly which is always nice after Christmas (and after buying and moving into a new house)!

    Vegan Potato Soup in a bowl with tempeh bacon, roast potatoes and parsley

    How to make vegan potato soup

    This is such a simple soup to make. Here's what you need:

    Vegan Potato Soup ingredients

    And here's how it's done:

    STEP 1 - Sauté the onions, celery, carrots and garlic.

    celery and onion sautéing in a pan - ready to make vegan potato soup

    onion, celery and carrot sautéing in a pan - ready to make vegan potato soup
    onion, celery, carrot and garlic sautéing in a pan ready to make vegan potato soup

     STEP 2 - Add the seasoning, nutmeg and flour.

    salt pepper and nutmeg being added to pan while making vegan potato soup
    stirring flour into base of vegan potato soup

    STEP 3 - Add the non-dairy milk gradually, then the broth, making sure to work out any lumps as you go.

    soy milk pouring into pan while making vegan potato soup
    broth pouring into a pan while making vegan potato soup

    STEP 4 - Add the bay leaf and potatoes.

    bay leaf being put in a pan of vegan potato soup
    uncooked vegan potato soup in a pan

    STEP 5 - Simmer until the potatoes are starting to break down and the soup is thick and creamy.

    vegan potato soup in a pan
    a spoon of chunky vegan potato soup above the pan

    So simple, and such a lovely family dinner, plus it reheats perfectly so leftovers are great for enjoying throughout the week.

    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. ALL the toppings!

    Because it's such a simple soup just about anything goes. Some favourites of mine are:

    • Vegan croutons
    • Smoky tempeh bacon crumbled and cooked in a pan until golden and crispy. I like Tofurkey's Smoky Maple Bacon Tempeh and if you are in Canada, President's Choice make a similar one too.
    • Crispy roasted potato chunks
    • Fresh parsley
    • Roasted carrots
    • Green onion
    • Vegan cheese
    • Vegan bacon
    • Vegan cheese AND vegan bacon
    • Croutons (see how I make mine in my Creamy Leek & Potato Soup)
    • Crispy Cheese & Onion Roasted Chickpeas

    To recap, this Vegan Potato Soup is;

    • Hearty
    • Creamy
    • Low fat
    • Filling
    • Budget friendly
    • Super easy to make
    • and so comforting and delicious!

    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!

    Hungry for more?

    • Vegan Sausage Casserole
    • Vegan Soup Recipes
    • Vegan Pea Soup
    • Vegan Leek and Potato Soup

    Something delicious for your inbox: 5 days of cozy soups FREE!

    📖 Recipe

    a bowl of potato soup

    Vegan Potato Soup

    Author: Melanie McDonald
    4.95 from 198 votes
    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 crazy 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!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    COOK TIME: 30 minutes
    TOTAL TIME: 45 minutes
    Servings: 6 servings

    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 g potatoes , cut into ½ inch cubes
    • ¼ teaspoon ground nutmeg , (optional)
    • 1 bay leaf
    Prevent your screen from going dark

    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

    It is normal for the soup to thicken as it cools. 
    Soup reheats really well. Thin with more broth or water if it becomes a little thick. 

    NUTRITION

    Serving: 1of 6 servingsCalories: 107kcalCarbohydrates: 13gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 1264mgPotassium: 269mgFiber: 2gSugar: 4gVitamin A: 4627IUVitamin C: 5mgCalcium: 125mgIron: 1mg

    Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan
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    Reader Interactions

    Comments

    1. Susan Naylor says

      February 05, 2022 at 7:24 pm

      5 stars
      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.

      Reply
    2. Sally says

      February 02, 2022 at 3:27 pm

      5 stars
      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.

      Reply
    3. Paulette says

      January 29, 2022 at 4:09 pm

      5 stars
      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!

      Reply
    4. Karena says

      January 25, 2022 at 10:46 am

      5 stars
      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

      Reply
      • Melanie McDonald says

        January 25, 2022 at 12:14 pm

        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?

        Reply
    5. Danielle B says

      January 17, 2022 at 1:23 pm

      5 stars
      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!

      Reply
      • Melanie says

        January 24, 2022 at 4:31 pm

        This was very good. However, I thought it was too much pepper and my children did not enjoy the spice of it.

        Reply
    6. AimG says

      January 14, 2022 at 9:35 am

      5 stars
      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.

      Reply
    7. Sarah says

      December 19, 2021 at 10:38 am

      5 stars
      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!

      Reply
    8. Catherine says

      December 10, 2021 at 6:42 pm

      How long would you cook in an instapot?

      Reply
      • Melanie McDonald says

        December 11, 2021 at 12:35 pm

        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.

        Reply
    9. Anne says

      October 28, 2021 at 3:58 pm

      5 stars
      This was delicious! A great way to make use up extra potatoes and carrots.

      Reply
    10. Sheilla Wigton says

      October 27, 2021 at 10:58 am

      5 stars
      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 :)

      Reply
    11. Ly says

      October 25, 2021 at 8:56 am

      5 stars
      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.

      Reply
    12. Sherry says

      October 23, 2021 at 7:08 am

      Has anyone tried it with coconut milk?

      Reply
      • Melanie McDonald says

        October 23, 2021 at 1:45 pm

        If you use coconut milk I recommend using light coconut milk so the coconut flavour doesn't overpower the soup.

        Reply
    13. Tracy Haynes says

      October 03, 2021 at 3:23 pm

      5 stars
      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.

      Reply
    14. Rose Zeigler says

      October 02, 2021 at 5:47 pm

      Will cornstarch work in place of the flour?

      Reply
      • Melanie McDonald says

        October 02, 2021 at 5:57 pm

        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.

        Reply
    15. Janice says

      September 29, 2021 at 5:13 pm

      5 stars
      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!

      Reply
      • Melanie McDonald says

        September 29, 2021 at 5:23 pm

        Ah, that's awesome Janice, thank you! I'm really pleased you both enjoyed it!

        Reply
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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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