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.
Rex says
Fantastic recipe! So easy and absolutely delicious. I doubled the pepper and added sage, parsnips, green beans, and swapped the potatoes for half sweet potatoes half red potatoes and it was perfect! I also blended half of it to make it even more thick and creamy. Will definitely be making this a Fall staple.
Dirk says
You changed the entire recipe, mate! ?
dawn says
wonderful easy i added saffron and mushrooms perfect work lunch meal to prep ahead.
Mireille says
This recipe is SO easy and delicious. I added thmye and rosemary. Will definitely be making this a regular recipe!
Amy says
This was amazing! I added about 1.5 tsp of rosemary and .75 tsp thyme in honor of the cooler weather. Perfect soup recipe! Thank you! I'll be trying your other recipes for sure.
A Virtual Vegan says
I'm so pleased you enjoyed it Amy and thank you for coming back to leave a review. It's much appreciated!
Kelly says
Recipe turned out delicious. Even my 12 year old son thought so. :) Loved the bay and nutmeg.
A Virtual Vegan says
No offence taken at all, but all the nutritional data is calculated automatically so I don't know exactly where the sodium comes from. Stock for sure can contain a lot but even vegetables contain some and it varies so much depending on what individual ingredients/brands each person uses when they make the recipe.
I'm not qualified to give nutritional advice. My focus is just on making the food taste amazing. There are online nutritional calculators you can use like My Fitness Pal and Cronometer if you want to check the sodium level of the ingredients and adapt the recipe to suit your needs. Hope that helps.
Miranda says
This soup was easy to make and I loved the flavour. Super comforting on a cool day. I will definitely make this again and have fun playing around with adding some different ingredients. Thank You!
A Virtual Vegan says
I'm really pleased you enjoyed it Miranda!
veen says
I have a cholecystectomy (gall bladder removal) surgery scheduled soon and I'v had to basically eat vegan because of gallbladder and stomach pain for several months. This week I'm down to a liquid diet because of my pain, but my boyfriend has been a great help and made this for me today! He blended it up after letting it cool and its the PERFECT comfort soup! Super thick and creamy, a hint of seasoning and that awesome comfy potato flavor. Just as a warning to other instant pot cooks, this actually fountained out of our instant pot when we vented, so maybe let it cool for 30 minutes if you have it in there pressure cooking. The only reason I can think of is if it was just too full, the potatoes were old maybe, or the soymilk (Silk brand) had some kind of binder that was very gummy. Thanks for the recipe, we'll be making this again!
A Virtual Vegan says
I'm really pleased you enjoyed it! The "fountain" will have been because of the starchy potatoes. When you release the pressure in an Instant Pot it makes the contents suddenly start boiling, and starchy foods foam too, so the combination of those two is what caused it. It's better to let the pressure release naturally with starchy recipes or if the pot is very full. You'll know for next time! I hope your surgery goes well and you have a quick recovery!
Stezy says
Confused by the comment before me about flavor. There's tons of flavor! Maybe it's your broth? I find store bought veggie broths to be super bland without being spruced up, especially in recipes like these, they just tasted like flour. The Edward and sons no chicken cubes are a game changer honestly. Would definitely recommend trying those in lieu of veggie broth.
This 100% hit the spot for me....
A Virtual Vegan says
Thank you! Some people don't season to taste well either and that's so important for overall flavour, especially with broths varying so much in quality. I'm really pleased you enjoyed it!
Madison Adams says
In my opinion it was very lacking when it came to flavour. When it was my first time making potato soup, I thought the reason it was so plain was because it was my fault. So I made it a second time and that's when I realized it was actually that recipe itself. I wish I could give it 0/5 but, I guess 1 star will do.
Megan says
I was really impressed with this soup. Really creamy and good flavor. Everything I could want in a potato soup. I made a large pot and froze half. It curdled when thawed and reheated, but the flavor was still good.
Stacy says
This soup is so good. My daughter loves it...says it's her favorite meal. Thanks for an awesome recipe!
Liberty says
This was wonderful!! I added some smoked paprika, cayenne pepper, dill, veganaise, rosemary, and fresh parsley to give it a loaded baked potato vibe and it turned out so yummy! Topped with homemade croutons this hits the spot perfectly! ❤❤❤
A Virtual Vegan says
That sounds amazing! Great topping ideas. I'm so pleased you enjoyed it!
Rachel says
Wow!! This is delicious and easy to make!!
Kathy M says
Yum! This was so easy to make and super satisfying. You were right about it being the ultimate comfort food.