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 color!
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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 unflavored 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 savory 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 flavor. 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 favorites 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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Perry says
EXCELLENT soup for the winter. I used a chicken-less chicken broth and it added a nice dimension. I also used a 0% sugar macadamia nut milk.
Marqus Rose says
Ok so I’m not vegan but my wife has a dairy and gluten intolerance. So we tried this soup last year and altered it to put ground chicken sausage and spinach or kale in it and it is phenomenal! My kids love it and we love it. We rarely have leftovers because it’s that good!
Teresa Jesionowski says
I love this potato soup. One of my brothers just calls it The Soup. It's the only thing he wanted when recovering from surgery.
Shelby says
Easy to make and so flavorful. Loved the pinch of nutmeg. Perfect touch.
Melanie McDonald says
So pleased you enjoyed it, Shelby!
Suzanne says
Really perfect soup. Dinner for 6. All raved about it and asked for the recipe.
Melanie McDonald says
Love to hear that! Thanks for coming back to leave a review, Suzanne!
Rachel Marcum says
that was delicious thank you!
Gerri says
Absolutely delicious! Finally a tasty, healthy 'creamy' soup without the extra calories and fats. this will definitely become a regular meal!
Rachel Vryhof says
The whole family liked it... amazing!
Denice says
Yummy! And doesn't have the fattening "full fat coconut milk" that many of the other potato soup recipes call for. Thanks so much!!
Judy Christenson says
Do you leave the potatoes unpeeled for your Vegan Potato soup?
Melanie McDonald says
That's up to you. You can use them peeled or unpeeled. I do it both ways depending on how lazy I'm feeling! I do prefer the look and texture with peeled potatoes best, and would peel them if I was cooking for guests. Hope that helps!
Dana Chiu says
Very easy and delicious! Will definitely make this again sometime. Thanks for your work!
Laney says
My daughter has a dairy allergy, and this is the BEST potato soup. absolutely delicious!!
Melanie McDonald says
I'm so pleased you're enjoying the recipe, Laney!
Sue says
This recipe is one of my favorites!
Crystal says
Thank you for this excellent, creamy soup! (I added some fresh dill at the end for a variation.) Really yum.
Bebe says
Absolutely amazing! Took a bit longer for the potatoes to cook for me, but well worth the wait! Definitely adding this one to my collection. ❤️
Laura Potts says
Delicious! Even my non-vegan family loved it!
Beth says
I made this soup for a potluck at work. Since it's vegan and able to be made gluten free, everybody was able to enjoy it and they all loved it.
Webe Webowitz says
such AWESOME soup! I first made it in December 2020..could this be made in a crockpot?
Melanie McDonald says
So pleased you're enjoying it! I'm pretty sure it would work great in a crockpot. I'd saute the onions, celery, carrots and garlic in a pan first if you can for the best flavor. I can't advise on timings as I've never tried it so you'll have to wing it the first time. Enjoy!
Le’Anne says
This recipe hit the spot in this rainy day! I wanted a more creamy type of soup so I blended half of the soup (with veggies and potatoes) and added a handful of vegan cheese. Made some biscuits to dip in and delicious!
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.