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    Home » main course

    Vegan Potato Soup

    Published: Nov 23, 2020 · Modified: Nov 22, 2020 by Richa 42 Comments

    Jump to Recipe   Print Recipe

    This thick, hearty Vegan Potato Soup is quick and easy to make using simple ingredients and very budget-friendly too. Enjoy it chunky as is, puree it until smooth and/ or get all fancy with toppings.

    overhead shot of two bowls of potato soup topped with vegan bacon and chives

    Who’s up for a bowl of comforting vegan potato soup packed with veggie goodness? Warming, satisfying and soothing – that is what all fall-centric and especially potato-centric comfort food should be like.

    Whether it’s cold where you live or life has brought some downs that make you crave all the comfort food. This vegan potato soup is medicine for the soul. Super easy, hugely delicious and so filling you can have it as a main course. It’s amazing fresh but it’s even better the next day. So when you make this make lots and know you have some good eating ahead. It’s a great feeling.

    two bowls of chunky vegan potato soup topped with chives and vegan bacon

    I like to finish mine off with some crumbled vegan coconut, tofu, or tempeh bacon and a sprinkle of chives for a pop of colour!

    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

    close up of two bowls of chunky vegan dairyfree potato soup with carrots vegan bacon and chives

    Print Recipe
    5 from 21 votes

    Vegan Potato Soup

    This thick, hearty Vegan Potato Soup is quick and easy to make using simple ingredients and very budget-friendly too. Enjoy it chunky as is, puree it until smooth and/ or get all fancy with toppings.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American
    Keyword: chunky potato soup, dairyfree potato soup recipe, vegan potato soup
    Servings: 4
    Calories: 210kcal
    Author: Vegan Richa

    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

    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

    Nutrition Facts
    Vegan Potato Soup
    Amount Per Serving
    Calories 210 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Sodium 591mg26%
    Potassium 846mg24%
    Carbohydrates 39g13%
    Fiber 5g21%
    Sugar 5g6%
    Protein 5g10%
    Vitamin A 3147IU63%
    Vitamin C 37mg45%
    Calcium 160mg16%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    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 cashew milk or soy milk as they are not sweet and great for all savory recipes but any other unsweetened creamy non-dairy milk 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.

    overhead shot of ingredients used for vegan potato soup

    Tips

    • For a more cheesy potato soup, add 2-3 tbsp of nutritional yeast.
    • A grating of fresh nutmeg would be amazing in this
    • Some people enjoy a touch of tartness and acidity in their potato soups. If that is you, stir in some rice vinegar to taste.
    • 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.

    How to make Vegan Potato Soup:

    onions, garlic and vegetables being sauteed 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.

    bay leaves being added to sauteed onions and veggies to make potato soup


    flour being added to sauteed vegetables to make vegan potato soup

    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.

    plant based milk being added to vegan potato soup

     

    potato chunks being added to vegan potato soup

    Once the veggies are tender and cooked, mash and break some potatoes.

    Tips: If you prefer a smooth soup, transfer to a blender or puree in the pot with an immersion blender.

    Top with vegan bacon and chives

    vegetables and potato chunks being mashed into broth milk mix to make vegan potato soup recipe

    More topping ideas

    • Smoky tofu bacon
    • Crispy roasted potato chunks
    • Fresh parsley or thyme
    • Green onions or fried onions
    • Vegan cheese shreds
    • Vegan coconut or tempeh bacon
    • Croutons or Tofu Croutons
    • Roasted Chickpeas ( try this with my roasted masala chickpeas)

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Rebecca

      October 20, 2021 at 3:02 am

      5 stars
      Easy and delicious!

      Reply
      • Kate

        October 25, 2021 at 10:35 am

        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.

        Reply
        • Richa

          October 25, 2021 at 10:48 am

          Around 200 gms each potato

          Reply
          • Kate

            October 26, 2021 at 6:22 am

            Thank you so much.

            Reply
    2. Kim

      September 26, 2021 at 3:08 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        October 01, 2021 at 2:00 pm

        SOUNDS great!

        Reply
    3. kokoro nagomu

      September 16, 2021 at 10:01 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        September 17, 2021 at 3:14 pm

        Interesting …

        Reply
    4. Phoebe P

      August 30, 2021 at 2:28 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        September 03, 2021 at 1:28 pm

        Awesome!! Do leave a rating too! and I have many cookbooks available as well

        Reply
    5. Bonnie

      February 08, 2021 at 6:35 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        February 09, 2021 at 9:57 am

        I’m SO glad you enjoyed this dish! What a great idea!

        Reply
    6. Jenna

      January 19, 2021 at 7:41 pm

      5 stars
      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:)

      Reply
      • Vegan Richa Support

        January 20, 2021 at 7:11 pm

        leap and the net will appear! glad your dad enjoyed

        Reply
    7. Tisa

      January 07, 2021 at 6:14 am

      5 stars
      This soup is excellent! I made it exactly as written. You must give it a try!

      Reply
      • Vegan Richa Support

        January 07, 2021 at 1:30 pm

        thank you Tisa

        Reply
    8. Amanda

      January 05, 2021 at 5:45 am

      5 stars
      Delicious!!

      Reply
    9. Pamela

      December 31, 2020 at 5:59 pm

      5 stars
      We had this tonight. Delicious! Thank you.

      Reply
    10. Max

      December 30, 2020 at 4:17 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        December 31, 2020 at 10:30 am

        yay! thanks for stopping by

        Reply
    11. Maia

      December 24, 2020 at 5:05 am

      5 stars
      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.

      Reply
    12. Sammy

      December 21, 2020 at 1:55 am

      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)

      Reply
      • Vegan Richa Support

        December 22, 2020 at 12:46 pm

        i hope everyone enjoys =)

        Reply
    13. Brittany

      December 20, 2020 at 6:40 pm

      5 stars
      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.

      Reply
    14. Sherry

      December 19, 2020 at 7:15 pm

      5 stars
      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❤️

      Reply
    15. Trina

      December 04, 2020 at 6:26 pm

      5 stars
      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.

      Reply
    16. oicu812

      December 03, 2020 at 10:45 pm

      Looks delicious! Might want to add a note to remove the bay leaf before the mash and/or puree step…

      Reply
      • Richa

        December 04, 2020 at 1:40 pm

        Yea definitely

        Reply
    17. Cheryl

      December 01, 2020 at 4:18 pm

      5 stars
      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.

      Reply
      • Richa

        December 01, 2020 at 8:28 pm

        Awesome

        Reply
    18. Kate

      November 30, 2020 at 10:21 am

      5 stars
      Another excellent recipe. I blended kale into it and topped with baked tofu. Merci!

      Reply
      • Richa

        November 30, 2020 at 10:39 am

        Awesome

        Reply
    19. Harry Roy

      November 29, 2020 at 8:50 pm

      5 stars
      I couldn’t resist the appeal of this dish <3 <3 <3

      Reply
    20. JoAnne

      November 28, 2020 at 2:26 pm

      5 stars
      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!

      Reply
      • Richa

        November 28, 2020 at 8:35 pm

        ❤️❤️❤️

        Reply
    21. Emily

      November 28, 2020 at 10:52 am

      5 stars
      This was so comforting and just the quick meal we needed today!

      Reply
      • Richa

        November 28, 2020 at 11:57 am

        Awesome

        Reply
    22. Laura

      November 24, 2020 at 6:49 am

      5 stars
      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.

      Reply
      • Richa

        November 24, 2020 at 11:50 am

        Awesome

        Reply
    23. mary

      November 23, 2020 at 10:11 am

      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:)

      Reply
      • Richa

        November 28, 2020 at 8:36 pm

        It’s starting to get very chilly out here too! A warm bowl of the soup is perfect near the fire place

        Reply
    24. Caterina B

      November 23, 2020 at 8:57 am

      5 stars
      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.

      Reply

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