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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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.
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.
Lisa says
Is there a potato that works best?
Melanie McDonald says
Starchy potatoes are best for soups. Ones that will break down a bit. I always use Yukon Gold. Russet are good too.
Nina says
For the UK which is best Maris Piper or King Edward (many KE too soft?)
Melanie McDonald says
I'd probably use Maris Piper. To be honest though both would be ok. It depends how you want the texture of your soup. If you want slightly firmer pieces of potato go for Maris Piper, and if you'd rather they breakdown go with King Edward. Hope you enjoy it!
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.