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.
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.
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
Vegan Potato Soup
Ingredients
- 1 tablespoon vegan butter or olive oil,
- 1 cup Finely chopped onion
- 2 ribs celery diced
- 1/2 cup diced carrots
- 4 cloves garlic chopped finely
- 1 tsp salt Divided plus more to taste
- 1/4 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 non dairy milk such as cashew milk, oat milk or soy milk or use any other unsweetened creamy non-dairy milk
- 2 cups vegetable broth/stock
- 3 medium 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
Notes
- 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 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.
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:
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 soup, transfer to a blender or puree in the pot with an immersion blender.
Top with vegan bacon and chives
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)
Caterina B says
November 23, 2020 at 8:57 amThis 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.
mary says
November 23, 2020 at 10:11 amThis 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 says
November 28, 2020 at 8:36 pmIt’s starting to get very chilly out here too! A warm bowl of the soup is perfect near the fire place
Laura says
November 24, 2020 at 6:49 amOk 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 says
November 24, 2020 at 11:50 amAwesome
Emily says
November 28, 2020 at 10:52 amThis was so comforting and just the quick meal we needed today!
Richa says
November 28, 2020 at 11:57 amAwesome
JoAnne says
November 28, 2020 at 2:26 pmAs 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 says
November 28, 2020 at 8:35 pm❤️❤️❤️
Harry Roy says
November 29, 2020 at 8:50 pmI couldn’t resist the appeal of this dish <3 <3 <3
Kate says
November 30, 2020 at 10:21 amAnother excellent recipe. I blended kale into it and topped with baked tofu. Merci!
Richa says
November 30, 2020 at 10:39 amAwesome
Cheryl says
December 1, 2020 at 4:18 pmDelicious! 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 says
December 1, 2020 at 8:28 pmAwesome
oicu812 says
December 3, 2020 at 10:45 pmLooks delicious! Might want to add a note to remove the bay leaf before the mash and/or puree step…
Richa says
December 4, 2020 at 1:40 pmYea definitely
Trina says
December 4, 2020 at 6:26 pmThis 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.
Sherry says
December 19, 2020 at 7:15 pmReally 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❤️
Brittany says
December 20, 2020 at 6:40 pmThis 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.
Sammy says
December 21, 2020 at 1:55 amI 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 says
December 22, 2020 at 12:46 pmi hope everyone enjoys =)
Maia says
December 24, 2020 at 5:05 amI 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.
Max says
December 30, 2020 at 4:17 pmLove 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 says
December 31, 2020 at 10:30 amyay! thanks for stopping by
Pamela says
December 31, 2020 at 5:59 pmWe had this tonight. Delicious! Thank you.
Amanda says
January 5, 2021 at 5:45 amDelicious!!
Tisa says
January 7, 2021 at 6:14 amThis soup is excellent! I made it exactly as written. You must give it a try!
Vegan Richa Support says
January 7, 2021 at 1:30 pmthank you Tisa