Author: This Creamy Vegan Potato Soup is thick, creamy, comforting, and so easy to make. Think loaded baked potatoes in soup form, with tender chunks of potato in every bite! Pile it high with vegan bacon, vegan cheese, sour cream, chives, or all your favorite potato toppings.
I'm not even the biggest potato person, but I LOVE this vegan potato soup. It's warm, cozy, ridiculously creamy, and loaded with tender chunks of potato in every spoonful. Basically, everything I love about a loaded baked potato, turned into a big comforting bowl of soup! And the best part? It's an easy one-pot recipe, so I make this one again and again as soon as the weather gets chilly.
I use full-fat coconut milk to make the broth extra rich and creamy, and before you ask: nope, it doesn't taste like coconut! (I've had tons of readers make this soup over the years who agree.) Then comes my favorite part: the toppings. Vegan bacon, vegan cheese, sour cream, green onions, crispy onions... load it up!
Why You'll Love This Loaded Potato Soup
- Rich and creamy: Coconut milk makes the broth rich and creamy, while partially blending the potatoes thickens it even more. No dairy needed!
- Chunky in all the right ways: I only partially blend the soup so you still get tender chunks of Yukon Gold potato in every bowl. So satisfying.
- Easy one-pot dinner: Everything comes together in one big pot in about 35 minutes. Easy peasy.
- The toppings are half the fun: Vegan bacon, cheese, sour cream, green onions, crispy onions, hot sauce... pile on whatever you love!
Ingredients for Vegan Potato Soup
- Vegan butter: Vegan butter adds a little extra richness, but you can use olive oil if you prefer.
- Yellow onion and garlic: The savory base of flavor.
- All-purpose flour: For thickening the soup. A 1:1 gluten-free flour blend works too.
- Yukon Gold potatoes: My favorite for this soup! They get wonderfully creamy when blended but still hold their shape, so you get those delicious potato chunks too.
- Vegetable broth: Start with 4 cups, then add more at the end if you'd like a thinner consistency.
- Full-fat coconut milk: Makes the broth extra rich and creamy, and no, the finished soup doesn't taste like coconut! Vegan heavy cream or homemade cashew cream (omit vanilla and sweeteners) works too, or try plain unsweetened vegan yogurt for a slightly tangier flavor.
- Nutritional yeast: Optional, if you want a cheesy vegan potato soup.
- Seasonings: Dried thyme, salt, and black pepper.
- Toppings: Like vegan bacon bits, shredded vegan cheese, vegan sour cream, green onions or chives, croutons, crispy onions, smoked paprika, hot sauce, and/or fresh parsley.
How to Make Creamy Vegan Potato Soup
- Sauté the Aromatics: Melt the vegan butter in a large soup pot or Dutch oven over medium heat. Add the onion and garlic and cook for about 5 minutes, until softened and fragrant.
- Add the Flour: Sprinkle the flour over the onions and stir well. Cook for about 60 seconds, stirring often. This cooks away the raw flour taste.
- Simmer the Potatoes: Add the potatoes, 4 cups of vegetable broth, coconut milk, nutritional yeast, salt, pepper, and thyme. Stir well and bring everything to a gentle simmer. Cook uncovered for 10 to 15 minutes, or until the potatoes are tender.
- Blend Until Creamy (But Keep It Chunky!): Use an immersion blender or countertop blender to partially blend the soup. If your soup is thicker than you'd like, stir in additional vegetable broth until it reaches your perfect consistency. Season to taste, then divide into bowls and add toppings.
Tips and Variations
- Try Russet potatoes: Yukon Golds are my first choice because they stay creamy while holding their shape, but Russets work too. They'll break down more, resulting in a softer texture.
- Make it oil-free: Sauté the onion and garlic in a splash of vegetable broth or water instead of vegan butter. You can blend a little more of the soup to make it extra creamy.
- Control the consistency: Potato soup is very forgiving. Blend more for a smoother, thicker soup or less for a chunkier soup. Add additional broth if you need to thin it out. Just note that as you adjust the consistency, you may need to adjust the seasonings too.
- Don't want to use coconut milk? Swap it for unsweetened vegan heavy cream or cashew cream. Plain unsweetened vegan yogurt also works and gives the soup a slightly tangier flavor.
What to Serve with Vegan Potato Soup
This creamy vegan potato soup is hearty enough to be a meal, but if you want to stretch it further, you can serve it with:
- Crusty bread or vegan garlic bread
- A fresh salad like my avocado cashew Caesar salad or Olive Garden Salad
- Vegan sandwiches or vegan mozzarella grilled cheese
- Vegan cheddar biscuits or soft dinner rolls
- For extra protein, add vegan bacon to your bowl or serve the soup with tofu chicken fingers or seitan on the side
Storage and Freezing
- Refrigerator: Store leftover vegan potato soup in an airtight container in the refrigerator for up to 4 days. It will thicken as it chills, so stir in a splash of vegetable broth or water when reheating if you want it a bit thinner.
- Freezer: Freeze the soup for up to 3 months. The potatoes will become slightly softer after freezing and thawing. Thaw overnight in the refrigerator and reheat on the stovetop over low heat or in the microwave.
If you try this creamy vegan potato soup recipe, let me know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Creamy Vegan Potato Soup (Loaded Baked Potato Style)
This Creamy Vegan Potato Soup is thick, creamy, comforting, and so easy to make. Think loaded baked potatoes in soup form, with tender chunks of potato in every bite! Pile it high with vegan bacon, vegan cheese, sour cream, chives, or all your favorite potato toppings.
Servings:
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Ingredients
- 2 tablespoons vegan butter, or olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- ¼ cup all-purpose flour
- 3 lbs Yukon Gold potatoes, peeled and chopped into 1-inch cubes (about 6 medium potatoes)
- 4 - 5 cups vegetable broth
- 1 cup full-fat canned coconut milk, or vegan heavy cream
- 2 tablespoons nutritional yeast, (optional for cheesy taste)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme leaves
- Toppings of choice: vegan bacon bits, shredded vegan cheese, vegan sour cream, chopped green onions or chives, croutons, crispy onions, smoked paprika, hot sauce, fresh parsley
Instructions
- Sauté the onion and garlic: In a large soup pot or Dutch oven over medium heat, melt the vegan butter or heat the olive oil. Add the onion and garlic and cook for about 5 minutes, until softened.
- Add the flour: Sprinkle in the flour and stir well to coat. Cook for 60 seconds, stirring often, to toast the flour.
- Simmer the soup: Add the potatoes, 4 cups vegetable broth, coconut milk, nutritional yeast (if using), salt, pepper, and thyme. Stir well and bring to a gentle simmer.Cook uncovered for about 10 to 15 minutes, until the potatoes are fork tender.
- Blend for creaminess: Use an immersion blender to partially blend the soup, leaving plenty of potato chunks. Alternatively, carefully transfer about half of the soup to a blender and blend until smooth, then return it to the pot. Or, if you prefer a completely smooth potato soup (no chunks), blend the entire soup until smooth.If the soup is thicker than you like, stir in more broth as needed.
- Serve: Taste and adjust seasoning as needed. Ladle into bowls and pile on your favorite toppings.
Notes
Potato Tip: Yukon Gold potatoes become creamy while still holding their shape, making them perfect for loaded potato soup. Russet potatoes also work well and break down more, giving a softer, creamier texture.
Cream Options: Full-fat canned coconut milk gives the richest texture without a noticeable coconut flavor. Unsweetened vegan heavy cream or homemade cashew cream (omit vanilla and sweeteners) also work well. For a slightly tangier soup, use plain unsweetened vegan yogurt instead.
Texture Tip: Blending only part of the soup gives it that thick restaurant-style potato soup texture while keeping satisfying chunks.
Oil-Free Option: Sauté the onion with water or broth instead of oil. Skip the vegan butter and blend a little more of the soup for extra creaminess if desired.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Storage: Store leftovers in the fridge for up to 4 days. The soup will thicken as it sits, so add a splash of broth or water when reheating if needed.
Freezing: Freeze for up to 3 months. The texture may soften slightly after thawing.
Nutrition
Serving: 1 serving without toppings (recipe makes 6 servings) | Calories: 329kcal | Carbohydrates: 50g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1065mg | Potassium: 1132mg | Fiber: 6g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 47mg | Calcium: 45mg | Iron: 4mg
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.