The Ultimate Creamy Vegan Potato Soup: Hearty, Healthy, and Utterly Delicious
Prepare to fall in love with this incredibly hearty and delightfully creamy vegan potato soup, brimming with wholesome vegetables. It’s the quintessential comfort food, perfect for warming you from the inside out, especially when served alongside a thick slice of crusty bread. This isn’t just a “good for vegan” soup; it’s a genuinely fantastic potato soup that just happens to be plant-based, offering a rich and satisfying experience for everyone.
Why You’ll Absolutely Adore This Vegan Potato Soup
This recipe consistently ranks as a favorite, and for excellent reasons. It perfectly balances simplicity with robust flavor, making it a must-have in your recipe repertoire. Here’s what makes this creamy vegan potato soup truly special:
- It’s remarkably simple to prepare, yet it delivers an explosion of flavor and is packed with an abundance of hearty vegetables. We’re talking about a delicious blend of onions, celery, carrots, garlic, and, of course, the star of the show – tender potatoes! This soup is so satisfying and nutrient-dense that it stands strong as a complete meal on its own, though we enthusiastically recommend pairing it with a generous piece of crusty bread for dipping and an extra layer of comfort.
- This isn’t merely a “good for a vegan option” potato soup; it’s an unequivocally *excellent* potato soup that, by happy coincidence, is entirely vegan! Its rich, velvety texture and deep, savory flavors will impress even the most discerning palates. It’s the ultimate cozy comfort food, ideal for chasing away the chill on a crisp autumn evening or a cold winter night.
- This versatile vegan soup is a fantastic choice for meal prepping. It **refrigerates beautifully and freezes exceptionally well**, making it a convenient option for make-ahead meals. Don’t hesitate to double or even triple the recipe; this way, you can enjoy a fresh bowl now and still have plenty stashed away in your freezer for those busy days when you need a quick, wholesome, and delicious meal. Imagine having a ready-to-heat batch of this incredible soup whenever a craving strikes!
📝 A Note from the Kitchen: Crafting the Perfect Creamy Base
The original iteration of our much-loved vegan potato soup recipe achieved its signature silky, creamy consistency by incorporating a homemade cashew cream. While delicious, we received valuable feedback from many of you requesting alternatives due to cashew allergies or personal preferences. We listened! This updated recipe has been thoughtfully refined to be completely nut-free, ensuring everyone can enjoy this comforting dish without compromise.
In this new and improved version, you have the flexibility to use any unsweetened non-dairy milk you prefer. My personal recommendation, and absolute favorite for an unparalleled creamy texture, is Ripple’s original half-and-half. It’s incredibly rich and transforms the soup into an unbelievably silky and luxurious experience. However, feel free to experiment with other options such as full-fat coconut milk or coconut cream (from a can), unsweetened almond milk, or unsweetened oat milk. Each will yield a slightly different nuance in texture and flavor, but all will contribute to a wonderfully creamy result. The key, no matter which non-dairy milk you choose, is to ensure it is **unsweetened**. We’re aiming for a deeply savory and satisfying potato soup, not a sweet one!
For best results, try to use your non-dairy milk at room temperature. Adding cold milk to a hot pot can sometimes lead to curdling, especially with thinner milks. Warming it slightly or ensuring it’s not straight from the fridge can help maintain that perfectly smooth consistency.
Expert Chef’s Tips for the Best Vegan Potato Soup
Achieving the perfect bowl of vegan potato soup is simpler than you might think. Follow these expert tips to ensure your soup is as flavorful, creamy, and delightful as possible:
- For an exceptionally smooth and velvety vegan potato soup, grab your trusty **immersion blender to purée the potatoes** once they are thoroughly cooked. This is where the magic happens! You can blend the entire pot for a uniform, silky texture, or if you prefer some textural contrast, remove a portion of the cooked potatoes before blending the rest. Then, simply stir the reserved chunks back into the puréed soup. The choice is entirely yours and depends on your preferred consistency. If you don’t have an immersion blender, you can carefully transfer batches of the soup to a standard blender, blending until smooth, then returning to the pot. (Be cautious when blending hot liquids, and vent the lid.)
- Potatoes are root vegetables, meaning they grow directly in the soil. It’s crucial to give them a good clean before you start chopping. Make sure you rinse the potatoes really well under cold water and use a sturdy scrub brush to **remove all surface dirt and debris from their skins.** While Yukon gold potatoes have a delicate skin that doesn’t require peeling, you certainly don’t want any grit in your delicious soup!
- **Choosing the Right Potatoes:** While Yukon Golds are excellent for their creamy texture and thin skin, you can also use Russet potatoes for a more traditional, starchy soup that thickens beautifully. If using Russets, you might prefer to peel them first, as their skins are thicker.
- **Room Temperature Non-Dairy Milk:** As mentioned, bringing your non-dairy milk to room temperature before adding it to the hot soup can prevent it from curdling and ensures a smoother, more stable consistency.
- **Taste and Adjust Seasoning:** Don’t be afraid to taste your soup as you go, especially towards the end. Adjust the salt and freshly ground black pepper to your preference. A pinch of nutritional yeast can also add a subtle cheesy depth, though it’s completely optional.
- **Storage and Reheating:** Store leftover soup in airtight containers in the refrigerator for up to 3-4 days. For freezing, allow the soup to cool completely before transferring it to freezer-safe containers or bags. It will keep well for up to 2-3 months. When reheating, do so gently over low heat on the stovetop, stirring occasionally. If the soup is too thick, you can add a splash more vegetable broth or non-dairy milk to reach your desired consistency.
More Irresistible Vegan Recipes You’re Sure to Love
- Vegan Buffalo Chicken Dip
- Instant Pot Quinoa
- Vegan Ground Beef
- Easy Vegan Tofu Cream Cheese (4 Flavors)
- Crispy Vegan Chicken Sandwich
- Easy Vegan Lemon Curd (Dairy Free, Egg Free)
- The Best Avocado Chocolate Mousse (Vegan, Dairy Free)
- Cheesy Vegan Broccoli Soup (Whole30, Paleo)
- Best Vegan Queso (Ever)
- Perfect Whole30 Instant Pot Tomato Soup (Vegan)
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Vegan Potato Soup
15 minutes
20 minutes
35 minutes
Cheryl Malik
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4
servings
Ingredients
For the Vegan Potato Soup
- 2 tablespoons vegan butter
- 1 cup finely chopped white onion approximately 1 medium onion
- 1 cup diced celery approximately 2 medium ribs celery
- 2 cups chopped carrots approximately 2 large carrots
- 1 tablespoon minced fresh garlic approximately 4 cloves garlic
- 1 ½ pounds Yukon gold potatoes washed, dried, cut into bite-sized pieces
- 2 cups low-sodium vegetable broth
- 2 cups unsweetened non-dairy milk at room temperature, see Notes
- 1 fresh bay leaf
- ½ teaspoon salt plus more to taste
- freshly ground black pepper
Serving Suggestions (All Optional)
- chopped fresh chives
- vegan bacon crumbles
- crusty bread
Equipment
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large, heavy-bottomed pot
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large wooden spoon
Instructions
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Place a large, heavy-bottomed pot on the stovetop over medium-high heat. When the pot is warm, add 2 tablespoons vegan butter. Occasionally move the butter around the pot with a wooden spoon until it is completely melted. Be careful not to burn the butter.
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Once the butter is melted, add 1 cup finely chopped white onion, 1 cup diced celery, and 2 cups chopped carrots to the pot. Stir to incorporate the vegetables, then sauté them for 10 minutes or until softened, stirring frequently to ensure even cooking.
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Once the vegetables have softened, add 1 tablespoon minced fresh garlic and stir well to incorporate. Continue sautéeing the vegetables for 1 minute more, or until the garlic becomes just fragrant, being careful not to burn it.
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When the garlic is fragrant, add 1 ½ pounds Yukon gold potatoes, 2 cups low-sodium vegetable broth, 2 cups unsweetened non-dairy milk (at room temperature), and 1 fresh bay leaf. Stir thoroughly to combine all ingredients.
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Increase the heat under the pot to high and bring the liquids to a rolling boil.
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Once the liquids are boiling, immediately reduce the heat under the pot to low. Simmer the soup, stirring occasionally, for about 25 minutes, or until the potatoes can be easily pierced with the tines of a fork, indicating they are fully cooked and tender.
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Remove the pot from the heat. Add ½ teaspoon salt and plenty of freshly ground black pepper, stirring until the seasonings are fully incorporated into the soup. Carefully remove and discard the bay leaf, then taste the soup and adjust the salt and pepper as needed to suit your preference.
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When satisfied with the flavor of the soup, ladle it into warm serving bowls. Garnish the soup generously with chopped fresh chives and vegan bacon crumbles if desired, then serve this comforting soup warm with a side of crusty bread. Enjoy!
Notes
- Potatoes: We recommend using Yukon gold potatoes for this recipe because of their naturally creamy texture and thin skin, which means peeling is not essential. However, it is absolutely vital to ensure they are thoroughly rinsed and scrubbed clean to remove all surface dirt. You definitely don’t want any earthy grit affecting the smooth, delicious consistency of your soup!
- Non-Dairy Milk: The choice of non-dairy milk is entirely up to your preference and dietary needs. My personal favorite for achieving an incredibly rich and creamy texture is Ripple brand half-and-half due to its superior creaminess. However, you have several excellent alternatives, including unsweetened almond milk, full-fat unsweetened coconut milk or coconut cream (from a can), or unsweetened oat milk. Keep in mind that thinner non-dairy products will naturally result in a thinner soup consistency. For the creamiest result, opt for thicker varieties like full-fat coconut milk or a non-dairy half-and-half alternative. Always ensure your chosen milk is unsweetened to maintain the savory profile of the soup.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Cheryl Malik
Whether you’re new to vegan cooking or a seasoned plant-based enthusiast, this creamy vegan potato soup is a truly satisfying dish that promises warmth, flavor, and a wholesome meal for any occasion. It’s incredibly adaptable, easy to customize, and perfect for family dinners or comforting solo meals. Give it a try, and let its rich, savory goodness become a new favorite in your home!