This easy Vegan Potato Soup is a real crowd pleaser. It comes together in no time at all and the recipe uses simple staple ingredients that are budget-friendly. Enjoy it chunky as is, or puree until smooth and serve it loaded with your favorite toppings.
Is there anything cozier than a bowl of steaming hot, thick potato soup packed with veggies?
When the days are getting colder and I start craving comfort food, I like making a big pot of this vegan potato soup. It’s real medicine for the soul. Super easy to make even on a busy weeknight and oh so delicious! The whole family will love this.
It is really filling so you can easily serve it as a main course. Like most of my curries and soup recipes, this gets better and more flavorful as it rests so I like making a big portion of this to have leftovers for the following days.
I like to finish mine off with some sliced green onions, and smoky bits of tofu, but coconut bacon and or some chopped parsley would also be fantastic.
MORE VEGAN SOUP RECIPES FOR THE SOUL
- Lentil Chili. GF
- Mushroom Chickpea Veggie Soup. GF
- IP Mushroom Wild Rice Soup. GF
- Japanese Veggie Curry. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- IP Potato Chickpea Soup. GF
- Tomato Soup with Tofu Croutons.
- Tortilla soup with red lentils. GF
Vegan Potato Soup
Ingredients
- 1 tablespoon vegan butter or olive oil
- 1 cup (160 g) Finely chopped onion
- 2 ribs celery diced
- 1/2 cup (64 g) diced carrots
- 4 cloves garlic chopped finely
- 1 tsp salt Divided plus more to taste
- 1/4 tsp (0.25 tsp) ground black pepper plus more to taste
- 1 bay leaf
- 2 tbsp all purpose flour or gluten-free all purpose flour
- 1.5 cup (354.88 ml) non dairy milk such as cashew milk, oat milk or soy milk or use any other unsweetened creamy non-dairy milk
- 2 cups (473.18 ml) vegetable broth/stock
- 3 medium (639 g) potatoes (russet or Yukon) Peeled and cut into ½ inch cubes
- 1 tsp miso Use chickpea miso or omit for soyfree
- green onion, smoky crispy tofu for garnish
Instructions
- Heat oil over medium heat in a large saucepan. Add onions, garlic, celery and carrots with 1/2 tsp salt and sauté 5-7 mins then add bay leaf. Sautee then add flour and sauté for anohter 2 mins. Add in half the milk and mix to pick up all the flour so that there are no dry lumps
- Mix the miso in the rest of the milk, add that and the rest of the ingredients, mix well, partially cover and cook for 15-20 mins. Once the potatoes and veggies are tender and cooked, mash and break some potatoes using a pastry cutter or fork.
- Top the soup with vegan bacon or Smoky tofu bacon and chives or green onion. Store the soup in the fridge for upto 3 days
Video
Notes
- Oilfree: sauté in 2-3 tbsp broth
- For a more cheesy potato soup, add 2 tbsp of nutritional yeast.
- If you prefer a smooth soup, transfer to a blender or puree in the pot with an immersion blender.
- You could also puree half of the soup to thicken it and leave the other half chunky.
Nutrition
Ingredients:
- onions, garlic and celery fried in vegan butter or olive oil – the classic base for most truly delicious potato salad recipes
- diced carrots are great to add to soups, they add texture, color and flavor.
- I add a generous amount of salt – 1 teaspoon. Potatoes need salt and you can even add more to taste.
- bay leaves and black pepper add depth of flavor to our vegan potato soup.
- potatoes already have a lot of starch so we just add a small amount of all-purpose flour or gluten-free all purpose flour to give it that thick texture.
- to make this super creamy and comforting, we need to add some non-dairy milk. My favorites here are oat, cashew milk or soy milk as they are not sweet and great for all savory recipes but any other unsweetened creamy non-dairy milk or unsweetened creamer will work too
- The rest of the liquid comes in the shape of flavourful vegetable broth/stock. I use about 2 – 3 cups – 600 – 720 mls
- As for the potatoes, I highly recommend making this soup with buttery Yukon gold potatoes. But russets or red potatoes would also do. You want to cut them into ½ inch cubes
- As for additional ways to up the umami, I find 1 tsp miso add just the right amount of savory.
This soup is inspired by Mel’s Easy Potato Soup
Tips
- For a more cheesy potato soup, add 2-3 tbsp of nutritional yeast.
- Some people enjoy a touch of tartness and acidity in their potato soups. If that is you, stir in some lemon juice or apple cider vinegar to taste.
- If you prefer a smooth soup, transfer the soup to a blender or puree in the pot with an immersion blender.
- You could also puree half of the soup to thicken it and leave the other half chunky.
How to make Vegan Potato Soup:
Cook onion 1/2 tsp salt garlic, celery, carrots for 5-7 mins, Add Bay leaf and quickly fry, then add flour and sauté for 2 mins.
Now, add in half the milk and mix to mix the flour, and then the rest of the milk and ingredients and cook for 15-20 mins.
Once the veggies are tender and cooked, mash and break some potatoes.
Tips: If you prefer a smooth vegan potato soup, transfer the entire soup to a blender or puree the soup in the pot with an immersion blender.
Serve with your toppings of choice. I listed my favorites below.
More topping ideas
- Smoky tofu bacon
- sauteed mushrooms
- a dollop of vegan sour cream
- sliced pickled jalapenos for a touch of heat
- crushed pretzels
- Freshly chopped parsley
- dairy-free cheese shreds
- Vegan coconut bacon or tempeh bacon
- Croutons or Tofu Croutons
Rebecca
Easy and delicious!
Kate
This looks fantastic and I love the idea of a tofu bacon topping. I’d love to make it but only have baby potatoes, so am not sure how these add up to the amount you’ve stipulated. Do you know roughly how much your potatoes weighed? Thank you.
Richa
Around 200 gms each potato
Kate
Thank you so much.
Kim
I just made this. I used red potatoes with the skin on, a red onion, bc it was all I had, and oat milk, but it worked just fine. I used a potato masher to smooth it out some but left it pretty chunky. I also added the nutritional yeast. So yummy! I love that this creamy soup is vegan. Thank you for a great soup recipe!
Vegan Richa Support
SOUNDS great!
kokoro nagomu
beautiful!
when i thicken my potato soup i’ll blend a peeled raw potato with some of the broth until it’s completely pureed and mix it into the hot soup before i turn off the burner… it’s gluten free. it doesn’t add to the ”creamy color” though.
Vegan Richa Support
Interesting …
Phoebe P
I cooked it tonight. It is super easy and quick. I made it in 20 mins. It was absolutely delicious. My boyfriend really loved it.
Sometimes, it’s really hard to find vegan food ideas. Thanks so much for this recipe. I saved it in my cooking book.
Vegan Richa Support
Awesome!! Do leave a rating too! and I have many cookbooks available as well
Bonnie
We loved this soup. I just microwaved all the vegetables (except the potatoes) and then blended about 2/3 of them with a little stock, rinsing out the blender with more stock. The rest of the microwaved vegetables, I sauteed with some outflour and added milk and miso to make the sauce. After adding the blended vegetables to the unblended vegetables and sauce, I added more milk and the potatoes and simmered. This was sooo good.
Vegan Richa Support
I’m SO glad you enjoyed this dish! What a great idea!
Jenna
I was trying to find a vegetable soup recipe on All Recipes but everything had meat or cheese in it and then I came across this recipe. I had no idea what it was going to taste like but it turned out to be fantastic! I added the nutritional yeast as it was a suggestion. Although not vegan, I had a box of matzo ball mix lying around so I added that and it was a lovely add on (I’ll attempt to make the matzo balls vegan next time!) My dad said it was one of the best soups he’s ever had and he’s all about the meat and potatoes! Thank you for this delightful recipe! I plan on making it again and again:)
Vegan Richa Support
leap and the net will appear! glad your dad enjoyed
Tisa
This soup is excellent! I made it exactly as written. You must give it a try!
Vegan Richa Support
thank you Tisa
Amanda
Delicious!!
Pamela
We had this tonight. Delicious! Thank you.
Max
Love this soup! I doubled this recipe which was great because there were some leftovers. I don’t think there would have been otherwise (even with only 2 of us eating). I didn’t have celery but I threw in some frozen peas at the end and it came out great. I did add the nutritional yeast and thought it was a nice addition without making it too too cheesy. I didn’t blend the soup (or even mash the potatoes at all) and it was still so hearty and delicious. The tofu definitely makes this soup more filling and really brings it all together. I do most of my cooking in the IP, but this on the stove was just as quick and easy.
Vegan Richa Support
yay! thanks for stopping by
Maia
I have now made this soup 3 times for my family, and tonight for Christmas Eve, I’m going to make it again. My teenage daughters love it! I double the recipe and double the nutritional yeast, which says add 2 T, but I double it to 4T (unfortified Nutritional Yeast). I’ve tried pureeing 1/2 the batch and leaving the other 1/2 just the way I cooked it, and then combined it. The family seems to like it without being pureed. I think it’s great both ways, but I like it not pureed. In my mind, this recipe is far superior than the one I used to occasionally buy at the bakery section of hot food at the market when I wasn’t vegan. Thank you again for the terrific recipe and feeding our family well.
Sammy
I love vegan food but my husband and daughter don’t quite enjoy my vegan food LOL. You’ve inspired me a lot, maybe I’ll try to make this yummy vegan potato soup this weekend (like)
Vegan Richa Support
i hope everyone enjoys =)
Brittany
This was absolutely fantastic! I omitted the milk for preference purposes. I used more veggie stock instead and an extra tablespoon of flour to keep the consistency creamy. I added paprika and cayenne pepper and salted/peppered to taste. The immersion blender was perfect to simplify this recipe and the family loved it! Everyone wished we put them into bread bowls.
Thanks for this awesome recipe, I will be making it again.
Sherry
Really delicious and easy. My daughter said it’s the best potato soup she has ever eaten. As always your recipes are my “go to”, because I know they’ll turn out great! Thank you Richa❤️
Trina
This wonderful soup is very similar to my own, however, the addition of the miso takes it up a notch or two ! Thanks from my whole family.
oicu812
Looks delicious! Might want to add a note to remove the bay leaf before the mash and/or puree step…
Richa
Yea definitely
Cheryl
Delicious! I just smashed a few pieces of potato cause the Yukon golds are so good and buttery in this soup, I wanted the chunks. Can’t tell you if it was better the second day since the 3 of us demolished it in one sitting.
The smokey tofu was also an easy and tasty addition. Will have to double the recipe next time.
Richa
Awesome
Kate
Another excellent recipe. I blended kale into it and topped with baked tofu. Merci!
Richa
Awesome
Harry Roy
I couldn’t resist the appeal of this dish <3 <3 <3
JoAnne
As always, Richa, your recipe was great. I will definitely be making this often. I steamed some asparagus and made tempeh bacon to top it.
I never worry when making your recipes, they’re always perfect.
Thank you!
Richa
❤️❤️❤️
Emily
This was so comforting and just the quick meal we needed today!
Richa
Awesome
Laura
Ok I was skeptical but this was the best potato soup I have tried. Thank you!!
I did use 1/2 tsp vegan bacon salt.
Richa
Awesome
mary
This looks so comforting and nourishing. It’s FREEZING cold here in NY so this is perfect – thank you! I love that you’ve thickened it up a little:)
Richa
It’s starting to get very chilly out here too! A warm bowl of the soup is perfect near the fire place
Caterina B
This will be my next go to soup recipe. I make one largish batch of soup each week and try to have enough to simply reheat for dinner a day or more later. I so love already having something prepared instead of having to reinvent the wheel each and every night! I have never been good at planning way ahead. I will never plan a monthly menu as some people do. But, lately I have thought about at least coming up with a menu “outline” for maybe two weeks? We always have Tuesday (or Friday) tostadas, so that takes care of ONE night. You have provided us with at least two casseroley type dishes that are favs and usually can be had for two different dinners, so that’s THREE taken care of. That’s about as far as I have carried this thought, though. We also used to have Beyond Meat burgers every Friday night but got a bit tired of them. We rarely eat them now. We love to have leftovers for lunches and sometimes are happy to find two or three possibilities for lunch with those. Last week I made your “Fajita Pasta.” It was very good. It goes on the list now. I will make your potato soup later this week since I already have a lentil and vegetable soup made.. Hubby makes the “Fast and Easy No Knead Bread” almost every weekend so we can have fresh, delicious bread with our vegan soup. Sorry for such a long comment.