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.
Sarah says
This was fantastic! I made it exactly like the recipe and did add the nutmeg and it was perfect with some crusty Sourdough on a cold night. Thank you for sharing!
Catherine says
How long would you cook in an instapot?
Melanie McDonald says
I haven't tested this recipe in an Instant Pot because to be honest it's quicker to make it on the stove by the time you factor in the coming to pressure and pressure release time. Soups usually take somewhere between 7 and 10 minutes actual cook time though. Bear in mind that y ou would need to change the way the soup is made to make it Instant Pot friendly. You wouldn't be able to add the flour until the end or you'll get the burn error come up and I'm pretty sure the milk wouldn't fare well in it either.
Anne says
This was delicious! A great way to make use up extra potatoes and carrots.
Sheilla Wigton says
I just made this and am soooo glad I did. It's so creamy and delicious. I ended up using leftover red potatoes and original almond milk. Still good! Thank you :)
Ly says
I added a little bit Jerusalem artichoke (Helianthus tuberosus), parsnips and green peas. The soup came out very delicious. Thank you, thank you, thank you.
Sherry says
Has anyone tried it with coconut milk?
Melanie McDonald says
If you use coconut milk I recommend using light coconut milk so the coconut flavour doesn't overpower the soup.
Tracy Haynes says
Wow! I made this soup exactly from the recipe and it's delish! I did add the optional nutmeg and we really liked the flavor it added. Tossed some vegan bacon bits on top and served it with some dinner rolls. Will be making a double batch next time! Thanks for a great recipe.
Rose Zeigler says
Will cornstarch work in place of the flour?
Melanie McDonald says
It should be fine. I'd only use 2 tablespoons though. You won't need to cook it out like the flour so add it after the veggies have sauteed, stir it up so it coats them, then slowly add the milk right after, stirring it really well to work out the lumps.
Janice says
This soup is absolutely delicious! It's definitely another winner! My husband who is extremely critical of potato soups in general (nothing is as good as his mother's 🙄 ) LOVED it! Thank you, Mel! Another keeper!
Melanie McDonald says
Ah, that's awesome Janice, thank you! I'm really pleased you both enjoyed it!
Chessie says
Thank you, Mel, this is delicious.