Vegan Potato Soup

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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.

Prep: 15

Cook: 20

Total: 35

Recipe makes approximately 4 servings

Equipment Needed

large, heavy-bottomed pot
large wooden spoon

Ingredients Needed

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

Get Recipe Ingredients

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.

Recipe 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 Info (Approximate)