Thick, hearty, and creamy, this Vegan Potato Soup is easy to make, budget-friendly and seriously comforting. Enjoy it as it is, or go all out with your favourite toppings. I love mine topped with crumbled tempeh bacon, crispy roasted potato chunks, and a sprinkle of parsley for a pop of colour and freshness.
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"An excess of potatoes turned into a MASTERPIECE. It is absolutely phenomenal!" - Patti ⭐️⭐️⭐️⭐️⭐️ More 5 * reviews →
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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!
This hug in a bowl is the perfect soup to cozy up with on a blustery day.
Perfectly smooth and rich without any cream, while still being chunky, creamy, and super-filling, it's easy to make, budget-friendly, soft, soothing, and really delicious. The kind of cozy dinner the whole family will love, and it makes the best leftovers!
There really is nothing better than this comforting pot of creaminess gently bubbling away on the stove, and all you really need alongside it is crusty bread slathered with vegan butter. If you have the time and energy though, fluffy vegan dumplings and/or toppings make it even better. I've included lots of ideas for those below!
So get your comfy pants and thick fluffy socks on, grab a massive bowl full of this Vegan Potato Soup, snuggle up on the sofa, and soothe the day away!
Mel x
P.S. Love creamy vegan soups? There are lots more that I think you'll love. Try my Broccoli Almond Soup, Sweet Potato Soup, Vegan Leek & Potato Soup, and Creamy Vegan Tomato Soup next!
Ingredients
This is such a simple soup. 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 and chunky, and 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 russet or Idaho potatoes.
- Mirepoix - The classic combination of diced onion, carrot, and celery. This is a really simple recipe, so this aromatic flavour foundation is really important.
- Milk - Any creamy unsweetened and unflavoured dairy-free milk can be used. Always check the label because many dairy-free milks contain added sugar and vanilla, so 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. Trust me!
- Vegan butter - This adds richness and flavour. You can use olive oil if you prefer.
- Stock - Use your favourite brand. I either use a carton or make up my stock with Better Than Bouillon and water.
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:
- Sauté the onions, celery, carrots, and garlic, then add the seasonings and flour and cook for a few minutes.
- Gradually add the dairy-free milk and stock, working out any lumps as you go.
- Next, add the bay leaf and potatoes.
- Simmer until the potatoes start to break down, and the soup is thick and creamy. Leave as is or blend a few times with an immersion blender to make it extra thick and creamy.
Serving Suggestions
Because it's such a simple soup, just about anything goes when it comes to toppings. Some favourites of mine are:
- Vegan Dumplings.
- Smoky tempeh (which I used in the photos), vegan bacon or shredded tofu.
- Crispy roasted potato chunks.
- Chunks of leftover vegan sausage or ham.
- Fresh parsley or green onion.
- Roasted broccoli.
- Shredded vegan cheese.
Recipe FAQs
Leftovers can technically be frozen for up to 3 months, but I prefer not to because potatoes tend to become floury and grainy when frozen, then defrosted, and I don't really care for the texture.
Recipe
Vegan Potato Soup
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 tablespoons vegan butter, or olive oil (use a few tablespoons of water for sautéing to make oil-free)
- 2 medium onions, diced
- 2 ribs celery, diced
- 2 large carrots, diced
- 4 cloves garlic, minced
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 4 tablespoons all-purpose flour, or gluten-free all-purpose flour
- 2 cups (480 mls) dairy-free milk; it MUST be unsweetened & unflavoured
- 2½ - 3 cups (600 - 720 mls) vegetable 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 but recommended)
- 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 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 25 to 30 minutes, or until the potatoes are soft and just starting to break down.
- At this stage, you have choices. If you want an extra-thick and creamy soup, blitz with an immersion blender right in the pan until it reaches the thickness you like. If you don't have an immersion blender, a potato masher does an ok job. Or if you prefer a thinner soup, you can add the remaining stock to thin as desired.
- Taste and add a little more salt and pepper if necessary.
NOTES
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Nicole says
How many cups of soup does this recipe yield for 6 servings (1x recipe)?
Melanie McDonald says
Hi Nicole. I don't measure the completed recipe in cups. 6 servings is approximately how many servings we get out of it in our house. Hope that helps!
Erin says
We LOVE this soup. We made our own tempeh bacon which really added a nice protein to fill it out. We also used full fat coconut milk which made it nice and rich.
Mitzi says
Erin, may I ask: Did you add the coconut milk at the end, or did you use it instead of the plant milk during the preparation (to cook the potatoes in it)? I'd like to follow your suggestion, but I want to make sure I get it right. Many thanks for the idea!
Jen says
This is my birthday dinner, and I am SO glad I chose this recipe!
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!