Vegan Potato Soup

Vegan Potato Soup is a creamy, comforting bowl of goodness that’s completely dairy-free and packed with hearty potatoes, vegetables, and rich flavor. Made with simple ingredients and easy to prepare, this soup is the perfect plant-based meal for cold nights or anytime you’re craving cozy comfort food.

Why You’ll Love This Recipe

• Rich and creamy without any dairy
• Budget-friendly and made with pantry staples
• Comforting, satisfying, and perfect for meal prep
• Naturally gluten-free and easy to customize
• Great for vegans, vegetarians, or anyone wanting a lighter soup

ingredients

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

• Potatoes (Yukon Gold or Russet)
• Onion
• Garlic
• Carrots
• Celery
• Vegetable broth
• Olive oil or vegan butter
• Plant-based milk (unsweetened almond, oat, or soy milk)
• Salt and pepper
• Nutritional yeast (optional, for cheesy flavor)
• Thyme or rosemary (optional herbs for added depth)
• Green onions or chives (for garnish)

directions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, celery, and carrots. Sauté until softened, about 5–7 minutes.
2. Stir in the diced potatoes and cook for another 2–3 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat, cover, and simmer for 15–20 minutes, or until potatoes are very tender.
5. Use an immersion blender to partially puree the soup in the pot, or transfer half to a blender and blend until smooth, then return to the pot.
6. Stir in plant-based milk and nutritional yeast (if using). Season with salt, pepper, and herbs to taste.
7. Simmer a few more minutes to heat through, then serve garnished with green onions or chives.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Add smoked paprika or chipotle for a smoky kick
• Mix in spinach or kale for added greens
• Use sweet potatoes for a slightly sweeter, richer version
• Top with vegan cheese, croutons, or coconut bacon
• Swap carrots for parsnips for a different root veggie twist

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals.
This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What kind of potatoes work best for this soup?

Yukon Gold for creaminess, or Russet for fluffier texture. Both are excellent choices.

Do I need to peel the potatoes?

Peeling is recommended for a smooth texture, but you can leave skins on for a rustic feel.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours, then blend as desired.

How do I thicken the soup without cream?

Blending part of the soup creates a naturally creamy texture without needing dairy or flour.

Is this soup gluten-free?

Yes, it’s naturally gluten-free when using certified GF broth.

Can I add protein to this soup?

Yes, stir in cooked lentils, chickpeas, or white beans for added protein.

What can I use instead of nutritional yeast?

You can skip it or use a splash of lemon juice or a touch of vegan cheese for similar flavor.

How do I make it spicy?

Add a pinch of cayenne pepper, chili flakes, or diced jalapeño when sautéing the veggies.

Can I freeze this soup?

Yes, it freezes well. Cool completely before storing in freezer-safe containers.

Will plant-based milk curdle?

Use unsweetened, unflavored plant milks and add after blending to prevent curdling.

Conclusion

Vegan Potato Soup is a creamy, wholesome dish that proves comfort food doesn’t need dairy or meat to be delicious. With its simple ingredients, satisfying texture, and cozy flavor, it’s a go-to meal for any night of the week—nourishing, affordable, and always satisfying.

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