Author: 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.
(click stars to vote)
Easy Vegan Potato Soup (Creamy & Dairy-Free!)
Servings:
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Ingredients
- 1 tablespoon olive oil, (or sub water or broth for oil-free)
- 3 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 2 lbs russet potatoes, peeled and chopped (about 3 medium)
- 4 cups vegetable broth
- 1 cup full-fat coconut milk, (or other unsweetened vegan cream, see notes)
- 1 ½ teaspoons salt, or to taste
- Optional toppings: Chopped green onions or chives, vegan bacon bits, shredded vegan cheddar cheese, croutons, a swirl of coconut cream or vegan sour cream, crispy shallots or fried onions, smoked paprika, black pepper
Instructions
- Sauté the veggies: In a large pot over medium-high heat, heat the oil (or a splash of water/broth for oil-free). Add the celery, carrots, onion, and garlic. Cook for 5–7 minutes, stirring occasionally, until the veggies soften and start to brown.
- Simmer the potatoes: Add the chopped potatoes and vegetable broth. Bring to a simmer, cover, and cook for 15–20 minutes, or until the potatoes are fork-tender.
- Blend until creamy: Use an immersion blender directly in the pot to blend until smooth. Prefer some texture? Blend just half the soup, then stir it back in.No immersion blender? Carefully transfer the soup in batches to a standing blender. Only fill the blender halfway and start at the lowest speed to avoid overflow. Hot liquids expand quickly when blended, so working in small batches keeps things safe and mess-free.
- Add creaminess: Stir in the coconut milk or vegan cream of choice. Taste and adjust salt as needed. Reheat gently, but avoid boiling after adding the cream.
- Serve and top: Ladle into bowls and garnish with your favorite toppings. Serve hot and enjoy!
Notes
Full-fat canned coconut milk is my go-to for richness and body, but feel free to substitute with:
- Homemade cashew cream (omit sweetener and vanilla)
- Store-bought unsweetened vegan heavy cream
- Homemade hemp cream (omit sweetener and vanilla)
- Plain, unsweetened non-dairy yogurt (adds a hint of tang)
- Or skip it entirely, many readers say the soup is creamy enough without it!
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon Appetegan!
Sam
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Monica Ritchie says
Thanks for this delicious recipe! Just made it for my family tonight and everyone loved it! 🙂 We used cajun spice and nutritional yeast as toppings...yum!
Sam says
Aww yay! So happy you and your family loved the soup 🙂
Charlotte says
Tasted really good! I added sweet potato too, which was amazing 🙂
Sam says
Ooooh I love that idea. Sounds delish. So happy you enjoyed 🙂
Matt R. says
Very tasty! Thanks for the recipe!
Sam says
So happy you enjoyed it! 🙂
Rebecca says
So... 🙂 Coconut milk in a can like one can find in the ethnic food sections or the coconut milk that is now in cartons in the milk & creamer sections? The one in the can is either regular or lower fat but are both pretty thick. I think it will make a difference which kind is in the soup... which did you us? Thanks!
Sam says
The coconut milk in a can! Really you could use either, but I recommend the canned version as it will make your soup gloriously creamy. That's what I use and I love it.
Deb says
I just finished making this soup and it is fabulous!
Sam says
Yay! So very happy you love it as much as I do Deb!
Julia says
I made this soup last night and I'm in love! It was so easy to make, and it turned out so creamy. I added some balsamic vinegar and paprika and it was heavenly.
You've turned me into a soup convert! I've always despised soup (was made to eat it every day growing up by my parents so I developed a justified hatred for it) but I think this recipe was the beginning of a great love story between soup and I. Thank you!
Sam says
Haha! Wow, I never knew I was a soup matchmaker! #hiddentalents. So very happy you found a new love for soup! 🙂
Cayla says
This is SO good! I added 1/4c nutritional yeast for a cheezy flavor.
Sam says
So happy you loved it Cayla! The nutritional yeast addition sounds awesome!
Mrs. Blocker says
Ok, great. Thank you!
Mrs. Blocker says
Would using white potato be just as good, or should I stick with russet?
Sam says
Russets are best, because they break down to a nice smooth texture. Other potatoes will work of course, but because of the varying amounts of starch, it can have a stickier quality to the soup. Hope that helps!
Suzy says
What did I do wrong? It was more yellow and tasted nothing like potatoes. I followed the recipe exact except to put in 1 extra potato because I like potato soup. I used the coconut milk. I salted a bit at the end. Now the coconut bacon? Oh yes!! That was excellent! But I'm not sure I'll even keep the leftovers of the soup.
Any ideas? 🙁
Sam says
Oh no! That's terrible. I am not sure. The soup is pretty yellow (like in the pictures), and it should be creamy and delicious at the end. I have no idea what could have gone wrong, but I am so bummed it didn't turn out for you. I'm glad you enjoyed the coconut bacon!
Jessie says
This is the best vegan potato soup recipe ever. A healthy alternative to a non vegan potato soup recipe. And this doesn't even make me feel guilty when I eat the entire pot to myself 🙂
Sam says
Thank you Jessie!! I love this soup too, so happy you do as well 🙂
Jennifer says
For something so simple, this was a tasty soup. I will make this one again. Thank you!
Sam says
You're welcome Jennifer! So glad you enjoyed it 🙂
Bill Taber says
I just made the potato soup for the first time. O.M.G! It is amazing! Best soup, no make that best dish, I have ever made.
Sam says
Aww that's so awesome Bill!! Thank you 🙂 So happy you love it so much. That's the best ever!
Sarah says
We make a few yummy soups (we <3 soups!), but Potato was one of our favorites when we were not vegan. I asked the squad, "How can we make it VEGAN!?" They mentioned switching out the milk for coconut milk and suggested we research it tonight. Searched "Vegan Potato Soup" and was directed here. After these reviews we are definitely excited to get our potatoes tomorrow! "Best soup, no make that best dish..." What!? Awesome!
Thank.You.Sam. <3
Sam says
Haha! You're welcome Sarah! I hope you love the soup as much as many others do. It's still one of my own favourites 🙂
Laís Serra says
I love it!!
Im a vegetarian for 3 years +-
and in beginning I was always looking for inspiration!
Its very nice put this information out there, specially in a so much beautiful and caring website...make people see that "meet" is not necessary for a great meal!
your blog are in my "Bookmarks" (:
Sam says
Awww thank you Laís! That's super sweet, so happy you love my blog, and thank you for the lovely comment. 🙂
Becky says
This was really tasty! I used almond milk and also kept some of my soup chunky. Thanks for the recipe!
Sam says
You're very welcome Becky, so happy you loved it 🙂
Anonymous says
Excellent recipe! I added a little smoked paprika & it gave the soup flavor like bacon would. Thanks for posting this recipe!
Sam says
Ooo that sounds delicious! So glad you loved the recipe 🙂
Brandalynn Ann says
This is now my FAVORITE soup of all time! I can't get enough, and neither can the 1 and a 1/2 year old, which is just fantastic when you see all of the beautiful vegetables that go into this simply perfect concoction. Thank you Sam!!!
Blessings!
Samantha Turnbull says
Haha, that's awesome Brandalynn. I just love how sometimes you can take such simple vegetable and turn them into something amazing, even if it is just a simple soup. I'm so glad it's become your favourite! 🙂
Connie Trowbridge says
Well now I know what I'll be making for dinner tomorrow! And lunch! And snack! Cuz this looks DELISH!
Samantha Turnbull says
Invite me over to your house, Connie! Potato soup day! hahaha!
Cheryl says
Potatoes are so so boring... *WITH* the exception of fries, hashbrowns (fast food disgustingness only; keep those wimpy soggy sautéed ones away!), a really unhealthy creamy gratin-type dish, and yes.. potato soup! Potato leek soup is like my favorite thing of all time, just in general, and this looks like it needs to be added my repertoire.
Pronounced "reh-peh-twah" for good pretentious measure. Bonus points because that's the super wrong way of pronouncing it, too... YAY POTATO SOUP!
Samantha Turnbull says
hahaha! You crack me up Cheryl! I know! Potatoes... so bleh unless they are smothered in everything fatty!
I love leek and potato soup too, but I almost never have leeks on hand, so that didn't happen. Haha.
I am definitely going to add more soups to my reh-peh-twah as well!
YAY POTATO SOUP!
Carolyn Newman says
Soup is the best and I crave it every single day. I even like cold soup!
Samantha Turnbull says
Oh no, no cold soup!! Bleh! That's too far for me, as you know! Haha.