Vegan Potato Soup Recipe
A bowl of creamy vegan potato soup is pure comfort—rich, silky, and full of flavor. It’s the perfect, simple meal for any time of year!
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Why I'm Always In The Mood For Vegan Potato Soup
I never get tired of a good, creamy bowl of potato soup—especially when it’s vegan and still manages to check all the boxes for warmth, richness, and pure comfort. There’s something about the way the potatoes blend into this silky-smooth soup that feels like a reward at the end of a long day.
What stands out most for me is how simple ingredients can make something deeply satisfying. The combination of onions for sweetness, potatoes for body, and a splash of plant-based milk takes less than an hour but delivers layers of flavor that surprise me every time.
If you want to make this pot of soup your own, there are endless options:
- Add a dash of your favorite smoked paprika for depth
- Toss in some fresh herbs like dill or thyme
- Top each bowl with crispy onions or crunchy croutons for texture
For me, a bowl of this next to a thick slice of crusty bread is about as good as it gets. It’s the sort of meal that always feels right, whether I’m on my own or inviting someone over for a casual, comforting dinner. Highly recommend you add this to your regular rotation!
Creamy Vegan Potato Soup
Creamy, heartwarming vegan potato soup made with potatoes, onion, and plant milk. Hearty, easy, and perfect for cozy meals.
Ingredients
Instructions
- 1
Prep the Ingredients: Peel and dice the potatoes, chop the onion, and mince the garlic if using fresh.
- 2
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until fragrant and translucent (about 2-3 minutes).
- 3
Cook the Potatoes: Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
- 4
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. For a chunkier texture, leave some potato pieces intact.
- 5
Add Creaminess: Stir in the plant-based milk. Heat gently over low heat without bringing it to a boil. Adjust seasoning with salt, pepper, garlic powder, and paprika if using.
- 6
Serve: Ladle the soup into bowls and top with chopped green onions or parsley. Serve hot with crusty bread or crackers on the side.
Notes
Yukon Gold potatoes deliver a creamier texture than waxy potatoes.
To keep it oil-free, sauté onions in a splash of broth instead of oil.
The soup thickens as it sits; add water or broth when reheating if needed.
Customize with your favorite herbs or add roasted garlic for extra flavor.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 210
Frequently Asked Questions About This Recipe
Yes, vegan potato soup freezes well. Let it cool completely before transferring to an airtight container. Freeze for up to 2-3 months, and thaw in the fridge before reheating. Stir well when reheating, as the texture may change slightly.
Yukon Gold or Russet potatoes work best due to their high starch content, which helps create a creamy texture.
For a thicker soup, reduce the amount of broth slightly or simmer the soup uncovered until it reaches your desired consistency. You can also mash some of the potatoes for added thickness.
Absolutely! Try adding carrots, celery, or even cauliflower for extra nutrients and flavor.
Yes, this vegan potato soup recipe is naturally gluten-free, as long as your vegetable broth does not contain added gluten.
