Thick, hearty and creamy Vegan Potato Soup. It's really simple to make and very budget-friendly. You can enjoy it just as it is, or get crazy with toppings. I like to finish mine off with some crumbled tempeh bacon, crispy roasted potato chunks & a sprinkle of parsley for a pop of colour!
Who's up for a bowl of the best comforting, creamy, vegan potato soup?
If so you are in the right place!
You all know I love potatoes. I could eat my Crispy Roasted Potatoes until they come out of my ears. Sometimes though, I want soft and soothing potato-centric comfort food instead, like this or my creamy vegan leek and potato soup.
It's been cold here and life has brought more downs than ups of late, so I've been craving all the comfort food. I am a terrible comfort eater.
But, I'm also making a real effort to eat well. New year, new me and all that....I can't guarantee how long that will last though, as I had a great muffin recipe idea last night, but until then, Vegan Potato Soup fits the bill perfectly.
Soothing √
Comforting √
Full of veggies √
Low in fat √
Plus, just like my vegan vegetable soup and chickpea curry soup, it also happens to be mega budget friendly which is always nice after Christmas (and after buying and moving into a new house)!
How to make vegan potato soup
This is such a simple soup to make. Here's what you need:
And here's how it's done:
STEP 1 - Sauté the onions, celery, carrots and garlic.
STEP 2 - Add the seasoning, nutmeg and flour.
STEP 3 - Add the non-dairy milk gradually, then the broth, making sure to work out any lumps as you go.
STEP 4 - Add the bay leaf and potatoes.
STEP 5 - Simmer until the potatoes are starting to break down and the soup is thick and creamy.
So simple, and such a lovely family dinner, plus it reheats perfectly so leftovers are great for enjoying throughout the week.
Serving suggestions
This Vegan Potato Soup is perfectly smooth, rich and creamy without any cream, and it's chunky and super-filling. You won't be hungry an hour after eating it like with a lot of soups.
Make it even more filling and delicious by adding toppings. ALL the toppings!
Because it's such a simple soup just about anything goes. Some favourites of mine are:
- Vegan croutons
- Smoky tempeh bacon crumbled and cooked in a pan until golden and crispy. I like Tofurkey's Smoky Maple Bacon Tempeh and if you are in Canada, President's Choice make a similar one too.
- Crispy roasted potato chunks
- Fresh parsley
- Roasted carrots
- Green onion
- Vegan cheese
- Vegan bacon
- Vegan cheese AND vegan bacon
- Croutons (see how I make mine in my Creamy Leek & Potato Soup)
- Crispy Cheese & Onion Roasted Chickpeas
To recap, this Vegan Potato Soup is;
- Hearty
- Creamy
- Low fat
- Filling
- Budget friendly
- Super easy to make
- and so comforting and delicious!
So get on your comfy pants, thick fluffy socks, and grab a massive bowl full of this Vegan Potato Soup, snuggle up on the sofa, and soothe the day away!
Hungry for more?
For more great vegan soup recipes check out these great options:
- Vegan Italian Sausage Pasta Soup
- Vegan Tortilla Soup
- Creamy Vegan Carrot Soup
- Vegan Pea Soup
- Udon Noodle Soup
- Easy Tomato Basil Soup
- Instant Pot Tomato Soup
📖 Recipe
Vegan Potato Soup
Author:
Ingredients
- 2 tablespoons vegan butter , or olive oil, or to make oil-free omit and use a few tablespoons of water for sautéing instead
- 2 medium onions , chopped finely
- 2 ribs celery , diced
- 2 large carrots , diced
- 4 cloves garlic , chopped finely
- 2 teaspoons salt , plus more to taste
- ½ teaspoon ground black pepper , plus more to taste
- 4 tablespoons all purpose flour , or gluten-free all purpose flour
- 2 cups / 480 mls non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too
- 2½ - 3 cups / 600 - 720 mls flavourful vegetable broth/stock , divided
- 5 medium / about 700 g potatoes , cut into ½ inch cubes
- ¼ teaspoon ground nutmeg , (optional)
- 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 soy 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 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup / 120 mls of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary.
- Serve as it is, or with toppings. See the post above for ideas.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Aimee Hampton says
I added leaks, used gluten free flour and used a half can of coconut milk. The yeast garlic blean spice I make was amazing in this. About 1/2 nutritional yeast.
Carie Cammon says
This is a hearty, flavorful soup. ?
Tiffany says
So yummy! We all loved it. I added nutritional yeast and green onions at the end. I also roasted some red potatoes that I added tot he end for some crunch.
Jennifer says
Nutritional yeast as a thickening agent? How much did you add?
Melanie McDonald says
Nutritional yeast won't work as a thickening agent. The recipe already has flour in it to thicken anyway.
Laurie says
This was pretty good. I couldn't find vegan bacon or croutons, so I got "bacon bits" and friend onion rings. Not healthy, but yummy! I thought it was a bit on the thick side, so definately add more broth, especially if you are going to reheat as it will evaporate. My husband liked it!
Rob says
Hello, I'm a pescatarian that doesn't consume eggs or dairy and I made this for my family last night. Everyone loved it, but my parents eat meat and added some sausage to theirs. It was very filling as well. I'll definitely be making it again. Also, I must admit, I was hesitant on adding nutmeg to it, but after tasting the soup, I can see why you add it. Pretty ingenious.
Melanie McDonald says
Thank you so much Rob! I'm really pleased you all enjoyed it. Nutmeg does seem a strange addition but it's a flavour that works so well with potatoes. I'm glad you think so too!
Janette Smith says
Thank you so much for sharing this. Just had it for lunch on a gloomy March saturday and it was off the scale. Absolutely delicious ???
A Virtual Vegan says
I'm so glad you tried it and loved it. It's perfect gloomy day food!
Jordan says
This was so good and such a comforting recipe. Thank you for sharing! This time I just made it as is, but I'm sure it'd be even better with some toppings. Definitely going to be making this again. Thank you!
A Virtual Vegan says
I'm so pleased you enjoyed it Jordan and thanks so much for coming back to leave feedback. It's much appreciated!
Kimberly says
Loved this soup. It’s going into our regular meal rotation.
Karla Sinclair says
The soup was delicious and I would give it a 5-star rating except for the amount of sodium in the recipe. One teaspoon has 2325 mg of sodium, and the recipe calls for two teaspoons of salt. Since the soup is a five-serving dish, that would mean that each serving has around 830 mg. of sodium. Still, the soup is very tasty and satisfying and one could only put one teaspoon of salt or less in the soup if they desired. Probably would not taste as good though..
A Virtual Vegan says
I'm glad you enjoyed the soup. I'm a little disappointed that you chose to deduct a star from the rating due to the sodium content though. The rating should be based on the taste and outcome of the recipe not the sodium content and you say you thought the soup was delicious. If flavor is a priority, salt is an incredibly important ingredient, and the focus of all of my recipes is always to get the very best flavor possible. I don't claim to be a low sodium blog so I think it's unfair to be penalized for using salt in a recipe, especially when, if a serving of soup contains 830 mg of sodium, it is way below the recommended daily intake of 1000-1500 mg sodium (as per the government of Canada's recommendations).
Angie says
Delish! Made it earlier in the week and the kids ate it all and requested more. So, I doubled the batch and made it again last night. Very easy to make and had all the ingredients! This will be my go to soup. I served it without the toppings, but will try those in the future.
Alandra says
The perfect warming soup during the polar vortex temps. Thanks ever so much!
A Virtual Vegan says
I bet! We are so lucky over here on Vancouver Island. We miss out on all of these horrible weather extremes. Please stay cozy and I hope this horrible polar vortex passes soon.
Bakari Chavanu says
Thank you for this recipe. My potatoes took a little longer to get soft, but everything turned out great. Very delicious, and no meat needed. I look forward to the Insta Pot recipe.
Marissa says
Made this tonight and loved it. We topped it with vegan cheese and smoked tempeh as you suggest in the post. A great potato soup recipe!
Jennifer Tappe says
I can't wait to try this! Just put everything into the pot... The wait is killing me! Looks so good and it will definitely hit the spot on this rainy day. Thanks for the recipe!
A Virtual Vegan says
Ooo lovely. I hope you enjoyed it!
Lin says
I would like to know the brand name of the low sodium organic vegetable broth box pictured above. Can you share it?
A Virtual Vegan says
Hi Lin. It is Chef's Line Organic Vegetable Broth. I buy it in a big pack from Costco. I believe the brand is actually exclusive to Costco and can't be found elsewhere.