Vegan Potato Soup

Why You’ll Love This Recipe

Vegan Potato Soup is a warm, creamy, and satisfying comfort food that’s entirely plant-based. Made with simple ingredients like potatoes, onions, and vegetable broth, this hearty soup delivers rich flavor and a velvety texture without any dairy. It’s perfect for cozy nights, meal prep, or when you need a bowl of soothing, wholesome goodness.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yukon gold or russet potatoes
yellow onion
garlic
celery
carrots
olive oil or vegan butter
vegetable broth
unsweetened plant-based milk (like almond, soy, or oat)
nutritional yeast (optional, for cheesy flavor)
salt
black pepper
thyme or rosemary (optional, for flavor)

Toppings (optional):
chopped green onions
vegan cheese
coconut bacon
croutons

directions

Heat olive oil or vegan butter in a large pot over medium heat.

Add chopped onion, celery, and carrots. Sauté for 5–7 minutes until softened.

Stir in garlic and cook for another minute until fragrant.

Add diced potatoes, vegetable broth, salt, pepper, and herbs (if using). Bring to a boil.

Reduce heat, cover, and simmer for 15–20 minutes, or until potatoes are fork-tender.

Remove from heat. Use an immersion blender to partially or fully blend the soup to your preferred consistency, or transfer half to a blender and blend until smooth, then return to the pot.

Stir in plant-based milk and nutritional yeast (if using). Simmer for another 5 minutes to heat through.

Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

Servings and timing

This recipe yields approximately 4–6 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

Add cauliflower or leeks for extra flavor.
Stir in spinach or kale at the end for a green boost.
Use coconut milk for a richer, slightly sweet flavor.
Spice it up with paprika, chili flakes, or curry powder.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.
Reheat on the stove over medium-low heat or in the microwave until warmed through.
Freeze for up to 2 months—thaw overnight in the fridge and reheat gently.

FAQs

Can I make this soup oil-free?
Yes, sauté vegetables in a bit of broth instead of oil.

Do I have to peel the potatoes?
Peeling is recommended for a smooth texture, but leaving skins on adds nutrients and rustic feel.

Is it thick and creamy?
Yes, blending the cooked potatoes gives it a naturally creamy texture without dairy.

What plant-based milk works best?
Unsweetened oat or soy milk offer creaminess without overpowering flavor.

Can I make it in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours, then blend and stir in milk.

Does it freeze well?
Yes, just cool completely before freezing in portions.

Can I use sweet potatoes instead?
Yes, for a sweeter twist—adjust seasonings accordingly.

Is it gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I add protein?
Add cooked lentils, chickpeas, or vegan sausage for a protein boost.

What’s a good garnish?
Try chives, vegan cheese, or smoky coconut bacon.

Conclusion

Vegan Potato Soup is a creamy, comforting classic made without dairy or meat—just wholesome, plant-powered ingredients that come together in a rich, flavorful bowl. Perfect for chilly days or when you need a nourishing meal, this soup is simple, satisfying, and always a crowd-pleaser.

Print