This creamy vegan potato soup is a warm hug in a bowl! Made with soft potatoes, fresh veggies, and a splash of plant milk, it’s both comforting and healthy.
I love how easy it is to whip up, and it’s perfect for chilly days. You can even customize it with your favorite herbs—because who doesn’t love a little personal touch? 🥔💚
Key Ingredients & Substitutions
Potatoes: The star of the soup! Use starchy potatoes like Russets or Yukon Gold for creaminess. If you need a lower-carb option, cauliflower works well in a similar way.
Olive oil or vegan butter: Both add richness to the soup. If you prefer a lighter flavor, you can use coconut oil or even vegetable broth for sautéing.
Vegetable broth: Choose a low-sodium version to control the saltiness. You can make your own by simmering veggie scraps, or use water with added herbs for a homemade touch.
Nutritional yeast: This is optional, but it’s fantastic for a cheesy flavor without dairy. If you don’t have it, try adding a little vegan cheese or extra seasonings to get some umami.
Plant-based milk: Almond or oat milk keeps it creamy, but any unsweetened variety works. Use coconut milk for a richer texture or soy milk for higher protein.
How Do I Blend the Soup for the Perfect Texture?
A key step in this recipe is blending the soup to achieve that creamy consistency. You have two options:
- Immersion Blender: This handy tool makes it easy to blend right in the pot. Blend until you reach your desired creaminess while keeping some chunks for texture.
- Regular Blender: Carefully transfer part of the soup to a blender. Blend it smooth, then return it to the pot and stir. Just be cautious with hot liquids!
Whichever method you choose, blending creates a luscious base. If you prefer a chunkier soup, blend less. Trust your taste buds! Enjoy your cooking!
How to Make Vegan Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 medium potatoes, peeled and diced
- 1 tablespoon olive oil or vegan butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or oat milk)
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For Garnishing:
- 1/2 cup coconut cream or vegan sour cream
- Fresh chives or green onions, chopped
- Crispy fried onions or vegan bacon bits (optional)
- A pinch of chili powder or cayenne pepper (optional for a slight kick)
How Much Time Will You Need?
This hearty vegan potato soup will take about 10 minutes to prep, followed by 30 minutes of cooking time. In total, you’ll be enjoying this delicious soup in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or vegan butter in a large pot over medium heat. Add the chopped onions, minced garlic, and diced celery. Sauté until the onions are translucent and the celery softens, which should take about 5 minutes. This will create a lovely base for your soup!
2. Add the Main Ingredients:
Next, toss in the diced potatoes along with the dried thyme, smoked paprika, salt, and black pepper. Give everything a good stir to mix the flavors together. It will smell wonderful!
3. Cook the Potatoes:
Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to low and let it simmer. Cook until the potatoes are tender and easily pierced with a fork, which should take around 15-20 minutes depending on the size of your potato pieces.
4. Blend for Creaminess:
Once the potatoes are soft, it’s time to blend! If you have an immersion blender, simply blend the soup in the pot until it reaches your desired creamy consistency, leaving some potato chunks for texture. If using a regular blender, carefully transfer half of the soup to it, blend, and then return the blended soup to the pot.
5. Finish with Milk and Seasoning:
With the soup blended, stir in the plant-based milk and nutritional yeast if using. Gently warm the soup for another 5 minutes, allowing flavors to meld. Taste and adjust the seasoning with more salt and pepper if necessary.
6. Serve and Garnish:
Now it’s time to serve your soup! Ladle it into bowls and top each serving with a dollop of coconut cream or vegan sour cream, a sprinkle of chopped chives or green onions, and, if you like, some crispy fried onions or vegan bacon bits. For a little extra warmth, add a pinch of chili powder or cayenne pepper.
Enjoy your comforting and creamy vegan potato soup! It’s perfect as a starter or a cozy main dish.
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes work best for creaminess, you can also use reds or fingerlings. Just note that the texture may vary slightly based on the type of potato used.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth or plant milk if it thickens too much.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight and reheat before serving.
What Can I Add for Extra Flavor?
Feel free to customize! Add in veggies like carrots, spinach, or kale, or spices like cumin or turmeric for extra flavor. Fresh herbs like parsley or dill can also brighten it up!