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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Jennifer says
This potato soup was very good! Even my husband, who "hates" anything without meat, had two bowls! I did add 4 tablespoons of nutritional yeast to make it a bit 'cheesy' in flavor and a can of great northern beans. This one is a keeper!
Polly Warmuth says
I love this soup. I’ve made it many times. It reminds me of my mother’s potato soup. Got to have the carrots, onion, and celery. I make it with JOI almond milk concentrate which I use 2 tablespoons per cup of water for extra richness.
Patricia G. says
Somehow I missed the instructions for making the roasted potato chunks...?
Melanie McDonald says
They are just a garnish I used for the photos and not part of the recipe. If you want to make them though it's just cubes of potato tossed in olive oil, seasoned, and roasted until crispy.
Ruth says
I took this soup to an event we do the last Tuesday of the month at my church. It is focused on the homeless in our community but anyone is welcome to come. It was such a hit! I think it is probably the best soup I ever made. The only change I made is that I did not use nutmeg. I used liquid smoke because I love that flavor. I will be making this again very soon. I only got one bowl full which is fine because I have a house and a stove and all the ingredients to make it again. This recipe was a blessing to our neighbors.
Pietra Olynyk says
love this recipe so much for my family as I'm not vegan or gluten free but they are and this is so amazing to what I'm used to. just today I used my own mix of flour because I ran out of AP flour and did a mix of 1/4 chickpea flour, 1/4 coconut flour and 2/4 almond flour and it helped it be less thick and more soupy? I also did a mixture of thyme, rosemary, parsley and oregano as I ran out of bay leafs and it's the best I've made yet!
Donna says
Just made this tonight for my husband and myself!!! I must say we Both loved it!! I added cannellini beans and a little couscous to make it more hearty for dinner but probably didn’t need to. It was delicious, thank you !!!
Melanie McDonald says
So pleased you both enjoyed it, Donna!
Debbra says
Excellent. Made it for guests last night and everyone loved it!
Melanie McDonald says
So pleased you all enjoyed it!
Rhean says
Delicious and easy! Perfect with tempeh bacon on top. We were a little short on potatoes, and made up the difference with a can of white beans. Worked great!
Teresa says
A family favorite. I love this soup.
Gail says
I just made this and it is absolutely delicious! I love receiving your recipes by email and they are always delicious! Thank you for sharing your recipes with us!
Gail
Kerstin says
I am making it today . It’s always my end of the month meal soo good
Melanie McDonald says
Love that, Kerstin!
Adriana A says
This recipe is so good that my family asked to put this on the regular rotation. It’s the perfect balance of indulgent and nutritious. I added some Violife shredded cheddar cheese, crispy tempeh bacon, and chives on top for an extra flavor boost- highly recommend this recipe :)
Keven says
I am going to try this soup; I have made a non-vegan potato soup in the past. I typically use a plant-based creamer for a rich thicker soup.
Donna says
What an outstanding vegan potato soup! Thank you for sharing this recipe! Highly rec!
Melanie McDonald says
Thank you so much, Donna! I’m really pleased you enjoyed it!
Stephanie D says
Even though I missed the flour & added a slurry later it still turned out amazing. Husband said it was the best soup I’ve made. Kinda disappointed because we’ve been married 22 years 😆
Melanie McDonald says
Ha ha! I'm really pleased you both enjoyed it. Thanks for the review, Stephanie. It's much appreciated!
Trudy says
Have you frozen it? I Made it for a friend who is single and very ill but it would be great to be able to freeze it in serving portions. I added edamame for extra vegetables. It is very easy to make.
Melanie McDonald says
I don't freeze this because potatoes tend to become floury and grainy when frozen and defrosted and I don't really care for the texture.
Kerstin says
Made this recipe more often to count. Sometime I add another veggie to it if it calls my name and is not enough for anything. So it goes into the best potato soup I ever had. Thank you
Melanie McDonald says
Thank you so much, Kerstin - I’m so pleased you’re enjoying the recipe!
Leah says
I make this soup a LOT. I always add 2 cans of chickpeas and some kale to make it a more complete meal. It's filling, comforting, healthy, easy to make, and reheats like a dream. What more could you ask for?
Dave says
This soup is EXCELLENT!!
Thank you!
Susan says
I loved this soup on a very rainy cool night! I added vegan ground « beef » crumbles. Too lazy to diy that part lol. I only had oat milk so I didn’t add as much. At home I use soy so I look forward to enjoying this soup again.
Donna says
I made this soup for my husband! He has really been enjoying it! Tasty and satisfying! Thanks for the recipe!