Vegan Potato Soup

Why You’ll Love This Recipe

Vegan Potato Soup is a hearty, comforting dish that’s rich, creamy, and entirely plant-based. Perfect for chilly evenings, this soup is loaded with tender potatoes, aromatic vegetables, and flavorful herbs, all blended into a luscious, dairy-free base. It’s satisfying enough to serve as a main meal and simple enough to whip up on a busy weeknight.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

russet or Yukon Gold potatoesoniongarliccelerycarrotsvegetable brothunsweetened plant-based milk (such as almond or oat)olive oilnutritional yeast (optional, for a cheesy flavor)thymeparsleysaltblack pepper

directions

Heat olive oil in a large pot over medium heat.

Add chopped onions, celery, and carrots. Sauté for about 5 minutes until softened.

Stir in minced garlic and cook for another 1-2 minutes.

Add peeled and diced potatoes to the pot, along with vegetable broth, salt, pepper, and thyme.

Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are very tender.

Remove from heat. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return to the pot.

Stir in plant-based milk and nutritional yeast (if using), and simmer for another 5 minutes to heat through.

Taste and adjust seasonings as needed.

Garnish with fresh parsley before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Add chopped kale or spinach at the end for added greens.

Top with vegan bacon bits or roasted chickpeas for crunch.

Include a splash of lemon juice for brightness.

Use sweet potatoes for a slightly sweeter and more colorful version.

Mix in corn or green peas for extra texture.

storage/reheating

Store Vegan Potato Soup in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat or in the microwave until warmed through.Freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make this soup oil-free?

Yes, sauté the vegetables in a bit of vegetable broth instead of oil.

Is this soup gluten-free?

Yes, as long as your broth and plant milk are gluten-free.

Can I use red potatoes?

Yes, though they’ll result in a slightly different texture. Russet or Yukon Gold yield a creamier consistency.

How can I make it thicker?

Blend more of the soup or stir in a tablespoon of flour or cornstarch mixed with water.

What can I use instead of nutritional yeast?

You can omit it or use a bit of miso paste or a vegan cheese substitute for flavor.

Can I add protein?

Yes, white beans or lentils blend well into this soup for extra protein.

Conclusion

Vegan Potato Soup is a creamy, cozy, and satisfying dish that’s easy to make and endlessly customizable. Whether you’re vegan or just looking for a healthy, comforting meal, this soup is sure to warm you up and keep you full. Make a big batch—you’ll be glad you did!

Print