Secret # 1: I never crave soup.
Secret #2: Potatoes are not my favourite ingredient. Sure they make awesome fries, but other than that I always find them bland, boring and beige. Three of my least favourite adjectives.
Secret #3: That couldn't be less true about this Creamy Vegan Potato Soup, so gorgeous, so creamy, so decadent, so comforting...
Secret #4: After taking the photo below ↓ I not only polished off both bowls of the soup but managed to squeeze in a third. Soup obsession. Potato soup doesn't judge.
Secret #5: I now always crave soup.
Yes, it's sadly true, I pretty much devoured a good portion of this soup before it was even dinner time. I quickly turned into a couch potato... a potato soup couch potato. This is a smooth, luscious, warming from the inside out, perfect fall soup. Just what I need when it's already dark at 6pm (grumble).
After making this creamy vegan potato soup I declared that from now on,  I am going to make soup. All the time. Like every single day. I went from someone who felt "meh" about soup, to someone who feels "give it to MEEEEEE" serious about soup. That's pretty serious.
I think maybe it's the pure simplicity of this soup. Just veggies, broth, non-dairy milk, and a little salt. It's really all you need. So clean, simple, and scrumptious. 3 great adjectives!
To make Creamy Vegan Potato Soup: Roughly chop up the onion, carrots, celery, and potatoes and garlic.
Heat a large pot over medium-high heat, and add the olive oil. When it is hot, toss in the celery, carrots, and onions. Sauté the veggies, until they start to look a bit caramelised and delicious. Add the garlic and sautée for one minute more.
Add the potatoes and veggie broth. Cover and simmer for about 15-20 minutes. The soup is cooked when a fork easily pierces all the way through the veggies.
Blend up that creamy vegan potato soup up! Use an immersion blender straight in the pot. Blend until it is perfectly smooth.
If you don't have an immersion blender, you can carefully scoop some soup into a standing blender, and blend in very small batches. Remember to not fill your blender up too high or you will have a hot soup explosion!
I like my soup creamy and silky, but if you prefer some veggie chunks in yours remove some of the soup, blend, and then mix the two back together again.
Stir in the coconut milk or non-dairy milk of choice. Taste, and add salt according to your preference. This will vary depending on how salty or not salty the broth you used is, so just add a little at a time until you think the taste is perfect. I ended up using 1.5 teaspoons of salt. Heat the soup until simmering and you are ready to serve.
Sprinkle on some delicious toppings, if you are into that kind of thing (you should be into that kind of thing), and try not to become a potato soup couch potato.
Creamy Vegan Potato Soup
Ingredients
- 1 tablespoon olive oil
- 3 ribs celery chopped
- 2 carrots peeled and chopped
- 1 yellow onion chopped
- 4 cloves garlic minced
- 3 russet potatoes peeled and chopped
- 1 l vegetable broth (4 cups)
- 1 cup full-fat coconut milk (the kind in a can)
- 1 ½ teaspoons salt (or to taste)
Optional toppings:
- Coconut bacon (page 210 in Fuss-Free Vegan)
- Green onions chopped
- Vegan cheddar cheese
- Chives chopped
Instructions
- Heat the oil in a large pot over medium-high heat. When hot, add the celery, carrots, onion, and garlic. Sauté the veggies, until they soften and begin to brown. Add the potatoes and veggie broth. Cover and simmer for about 15-20 minutes, until a fork can easily pierce all the way through the veggies.
- Use an immersion blender straight in the pot. Blend until it is perfectly smooth. If you don't have an immersion blender, you can carefully scoop some soup into a standing blender, and blend in very small batches. Remember to not fill your blender up too high or you will have a hot soup explosion! I like my soup creamy and silky, but if you prefer some veggie chunks in yours remove some of the soup, blend, and then mix the two back together again.
- Once blended, stir in the coconut milk. Salt to taste. Serve hot with optional toppings of choice.
Nutrition
Bon Appetegan!
Sam
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Kathy Ingallinera says
I make this quite often on cold wet days for the staff at a brown and black bear rescue in southeast Alaska where I volunteer, and everyone loves it! I always use a full can of coconut milk because I know I'll never use what's leftover, and it is so deliciously rich.
Sam Turnbull says
Wonderful!!!
Lizzie says
This is a good base recipe! I added about 1/2 a cup of frozen corn and put a few sprigs of fresh thyme in during the simmer, to achieve sort of a hybrid between this and a potato-corn chowder. I also added freshly ground black pepper and more salt.
For topping, I made Sam's tofu bacon bits and sliced some green onion. Turned out great!
Nicole says
Hi there ! Can you tell me about how much 1 serving is for my nutritional tracker ? Like 1 cup or 1/2 cup ?
Thank you !
Henry says
I made this soup today and it is quite good. I added tofu bacon bits from https://itdoesnttastelikechicken.com and added that to the soup as well. I should know to make a double batch of the bacon bits because I end up eating half of it.
Becky Selby says
It was a blustery cold winter’s day yesterday, so I decided to make your creamy potato soup. I have been vegan for 4 years now and have learned that your recipes never fail me. I wasn’t prepared to love this soup as much as I did. It was so simple! I will now be craving this along with the rest of you. Thank you for making vegan delicious! Your seitan sausage is on my radar to make today!
Thank you for working so hard to get just the right taste and make it reproducible for the rest of it. Your awards are well deserved!
Jess says
I've been making this recipe for the last couple of years and now it's my all-time favorite soup recipe! Thank you for sharing it <3
Jennifer says
Absolutely delicious! This will be my new go-to for a dairy free potato soup. Thank you so much for sharing!!