Vegan Potato Soup
Posted: 02/07/24
Updated: 01/07/25
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A hearty and creamy vegan potato soup, loaded with veggies. Perfect with a side of crusty bread, this vegan soup is totally comfort in a bowl!
What We Love About This Recipe
- It’s ridiculously simple, but it’s full of flavor and loaded with hearty veggies. Onions, celery, carrots, garlic, and of course – potatoes! It’s hearty and satisfying enough to serve it as a meal on its own, though I highly recommend you add a thick piece of crusty bread on the side.
- It’s not just “good for vegan potato soup” – it’s a good potato soup that just so happens to be vegan! The perfect cozy comfort food for a chilly winter evening.
- It refrigerates well AND freezes well, so it’s a great option for make-ahead meals or for stocking your freezer. Feel free to double or even triple the recipe – that way you can enjoy some soup now and still have plenty to save for later!
📝 A Note from the Kitchen
The original version of our vegan potato soup recipe used a homemade cashew cream to get that silky, creamy consistency. Several of you asked for alternatives due to cashew allergies and dislikes, so we’ve updated the recipe to be completely nut-free if you need it to be!
In this new recipe, you can use any non-dairy milk you like. My personal favorite option? Ripple’s original half-and-half. It’s SO, so creamy, it makes the soup unbelievably silky. Coconut milk or cream, almond milk, cashew cream, oatmilk, whatever you like, they’ll all work here. Just be sure to use an unsweetened version of whatever you choose. You want a savory potato soup, not a sweet one!
Chef’s Tips
- For a super smooth vegan potato soup, use an immersion blender to purée the potatoes after they’re fully cooked! You can blend all of them if you want, or you can remove some of the potatoes from the pot first and add them back in after you’ve puréed the rest. Totally up to you!
- Make sure you rinse the potatoes really well before you chop them up, and use a scrub brush to remove all the surface dirt from the skins. Potatoes are grown in the ground, you know, and they don’t get a good cleanse before they make it to the grocery store.
More Vegan Recipes You’re Sure to Love
- Vegan Buffalo Chicken Dip
- Instant Pot Quinoa
- Vegan Ground Beef
- Easy Vegan Tofu Cream Cheese (4 Flavors)
- Crispy Vegan Chicken Sandwich
- Easy Vegan Lemon Curd (Dairy Free, Egg Free)
- The Best Avocado Chocolate Mousse (Vegan, Dairy Free)
- Cheesy Vegan Broccoli Soup (Whole30, Paleo)
- Best Vegan Queso (Ever)
- Perfect Whole30 Instant Pot Tomato Soup (Vegan)
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Vegan Potato Soup
Rich, creamy, and super satisfying, this take on classic potato soup is completely vegan right down to the garnish. Serve it with a side of delicious crusty bread to warm up any chilly evening.
servings
Ingredients
For the Vegan Potato Soup
- 2 tablespoons vegan butter
- 1 cup finely chopped white onion approximately 1 medium onion
- 1 cup diced celery approximately 2 medium ribs celery
- 2 cups chopped carrots approximately 2 large carrots
- 1 tablespoon minced fresh garlic approximately 4 cloves garlic
- 1 ½ pounds Yukon gold potatoes washed, dried, cut into bite-sized pieces
- 2 cups low-sodium vegetable broth
- 2 cups unsweetened non-dairy milk at room temperature, see Notes
- 1 fresh bay leaf
- ½ teaspoon salt plus more to taste
- freshly ground black pepper
Serving Suggestions (All Optional)
- chopped fresh chives
- vegan bacon crumbles
- crusty bread
Equipment
- large, heavy-bottomed pot
- large wooden spoon
Instructions
- Place large, heavy-bottomed pot on stovetop over medium-high heat. When pot is warm, add 2 tablespoons vegan butter. Occasionally move butter around pot with wooden spoon until butter is completely melted. Be careful not to burn butter.
- When butter is melted, add 1 cup finely chopped white onion, 1 cup diced celery, and 2 cups chopped carrots to pot. Stir to incorporate vegetables, then sauté veggies 10 minutes or until softened, stirring frequently.
- Once vegetables have softened, add 1 tablespoon minced fresh garlic and stir to incorporate. Continue sautéeing vegetables 1 minute more or until garlic is just fragrant.
- When garlic is fragrant, add 1 ½ pounds Yukon gold potatoes, 2 cups low-sodium vegetable broth, 2 cups unsweetened non-dairy milk (at room temperature), and 1 fresh bay leaf. Stir to incorporate ingredients.
- Increase heat under pot to high and bring liquids to rolling boil.
- Once liquids are boiling, immediately reduce heat under pot to low. Simmer soup, stirring occasionally, 25 minutes, or until potatoes can be easily pierced with tines of fork.
- Remove pot from heat. Add ½ teaspoon salt and plenty of freshly ground black pepper, stirring until seasonings are fully incorporated into soup. Remove bay leaf, then taste soup and adjust salt and pepper as needed.
- When satisfied with flavor of soup, ladle soup into serving bowls. Garnish soup with chopped fresh chives and vegan bacon crumbles if desired, then serve soup warm with crusty bread.
Notes
- Potatoes: Yukon gold potatoes have a thin skin, so it’s not necessary to peel them first. Make sure to rinse and scrub them really well, though, to remove all their surface dirt. You don’t want it in your soup!
- Non-Dairy Milk: The kind of non-dairy milk you use is entirely up to you. I like to use Ripple brand half-and-half because it’s ridiculously creamy, but you can use unsweetened almond milk, unsweetened coconut milk, unsweetened coconut cream (from a can), unsweetened oat milk, etc. Keep in mind that thinner products will give you a thinner soup.
Nutrition Information
Serving: 1serving | Calories: 504kcal | Protein: 8g | Fat: 33g | Saturated Fat: 27g | Trans Fat: 0.03g | Total Carbs: 49g | Fiber: 10g | Sugar: 11g | Net Carbs: 39g | Vitamin C: 45mg | Sodium: 430mg | Potassium: 1371mg | Calcium: 84mg | Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
this turned out delicious thank you. I did a few personal modifications but its terrific I would add a picture but I don’t see a place to. also the ads take away from seeing the recipe and the blog part is long.
Glad you enjoyed this vegan potato soup recipe!
This was SO delicious! I haven’t even finished this batch and I already can’t wait to make it again!
I’m so glad you liked it!
Yum! This potato soup is perfect for the fall – thank you!
OMG. I’m so excited to eat potato soup without all the heavy dairy to weigh me down. This looks so great!
This looks so comforting! Love that it’s dairy-free. 🙂
Comfort food at its finest! This is one delicious, good for the soul recipe!
Yum! I agree, I love chunky potato soup as well. This was fantastic.