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
Diane says
Hello. Found your website today and ended up making a double batch of this soup. Delicious and filling. Have book marked your site and can't wait to try some more of your recipes. Thanks for the great blog and recipes.
Sam Turnbull says
Yay! So happy to hear that you loved it 😀 I hope you enjoy many more recipes to come 🙂
yogamom says
Hi, Can this soup be made ahead and frozen? I plan to make it for house guests arriving later in the week and like to get as much done ahead as possible. Thank you.
Sam Turnbull says
Potatoes can get a grainy texture after being frozen, so it might not be the best. You can definitely make this soup several days ahead of time, however, and just store it covered in the fridge covered, then heat when ready to serve. Hope that helps!
Laticia says
This soup is fantastic!!! It will be a staple for sure. It was very easy to make and I too found myself constantly taste testing. Simply delicious!!!
Sam Turnbull says
Haha, so happy you couldn't stop tasting it and enjoyed it so much 🙂
Courtney says
So good! I used one more potato and a cup of water. It was so creamy and so delicious.
Sam Turnbull says
Love it! So happy you enjoyed it Courtney. 🙂
Ann says
For a flavorful stock, I like making Japanese shiitake dashi. Adds umami. I also use vegan mushroom granules for flavor. I'm not 100% vegan but some of my friends are and sometimes I just want veggies. Oh, some celery seeds add a nice flavor, too! Thanks!!!
Sam Turnbull says
Sounds super delish! Thanks for the tips 🙂
Angie says
I really love this soup! Thanks so much for the recipe - it's become a staple for us when we do the Daniel Fast.
Sam Turnbull says
Yay! So happy you love it. You can never go wrong with potato soup 🙂
Ami H says
I made this today! It was so delicious! I added corn because I was in the mood, and I also added a baked potato that I had made the night before and it was left over. I didn't add the coconut milk because it was very creamy after I blended it. This was so delicious! I had two heaping bowls and want more but I will burst! Thank you!
Sam Turnbull says
Haha! I have the wanting more but bursting problem with this soup as well! So happy you loved it Ami 🙂
Shannon Monroe says
Can I sub gold potatoes for idaho potatoes?
Sam Turnbull says
Absolutely, the texture of the soup might be a little different but it will still be delicious. Enjoy!
Ash says
So Amazing I had to post! I didn't have a blender and I forgot the veg. stock so i used chicken broth and it took about 2hrs for everything to get soft enough to mash with cooking spoon. It came out pretty chunky but the flavor was so amazing I didn't even have to add milk Or seasoning! 10 minutes later I'm on bowl #2!
Sam Turnbull says
So happy you enjoyed it Ash!
Elyse says
I literally just finished making this soup. If I don't stop taste testing it there won't be anything left for dinner! It is surprisingly flavorful for having very few ingredients. I used the coconut milk - if I didn't know better I would guess I was eating potato cheddar cheese soup. SO GOOD! Glad I fell upon this recipe! Thanks for sharing! Two Thumbs up!!
Sam Turnbull says
Hahahaha! That is the problem with this soup... it's difficult to stop eating it! So happy you love it Elyse 🙂
Sue says
Great recipe! I skipped the celery and used white potatoes. It was so satisfying, I don't even miss the cheese from my old "potato cheese soup" days (which I think is due to the added almond milk.) My only hiccup was using the immersion blender. Although it's usually fun and easy, this time I ended up with a lot of splatters on my shirt. Next time I may try a few pulses in the Vitamix. Thanks Sam!
Sam Turnbull says
So happy you loved it! To avoid splatters with an immersion blender you can either use a deeper pot if you have one! But the vitamix will work perfectly as well. 🙂
Sue says
It's that time of year again and this soup is so satisfying, again! This time I kept the immersion blender in the soup (instead of bouncing it up and down) and there wasn't a single splatter. Thank you Sam!
Sam Turnbull says
Hahaha love it! So happy you are enjoying it, Sue 🙂
Sanja says
This soup is becoming a big hit all around the world - at least in the Netherlands were I'm from. 🙂 I made this last night and now I'm a fan too. Thanks for sharing.
Sam Turnbull says
Haha I suppose it is! So happy you loved it 🙂
Christina says
This was simple and delicious. Thanks for sharing
Sam Turnbull says
So happy you loved it 🙂
Katherine says
This soup is fabulous! I have made it twice and look forward to making it again!
Sam Turnbull says
So happy you love it Katherine! Sometimes the simplest food is the best! 🙂
Jayne McAndrews says
Hi, you are so right about craving this soup. On my second batch. I suggest using good vegetable stock. I used a Wal-Mart brand for my second batch. It tastes ok, but not like my first batch and the consistency isn't as creamy. But I love the recipe. Thank you for sharing. Oh yea, I am not vegan or vegetarian, but am trying to be gluten and dairy free.
Sam Turnbull says
So happy you love the soup Jayne! Yeah, better quality vegetable broths are always going to be better. You can try making your own from vegetable scraps if you are interested. Congrats on trying to cut out dairy! Every bit helps 🙂
Candice says
I made a double batch and the whole family loved it. Will def make this again. 'Twas the bomb!
Sam Turnbull says
Hahaha! Well thats twerific!
Sharon says
This soup was delicious! I don't like soup in the summer, but due to dental work I will be eating soup and smoothies for a few weeks. Made a double batch of this, adding a drained can of white beans to the pot before hitting it with the blender. It was delicious, and was so velvety and decadent feeling. I'm not sure if I'll become a summer soup convert, but if I do, this recipe is the reason why!
Sam Turnbull says
Haha!! I am definitely more of a winter soup kinda gal myself, but so happy that this recipe is hitting the spot! I hope your dental work heals well, so happy you are digging the soup 😀
Pat says
I don't know why so many think soup is for winter. If you have a hot meal in the summer you think nothing of it, but if you serve hot soup you get comments. My daughter-in-law reserves her tomato soup for cold, rainy days. I would love it spring, summer, fall and winter. I see no difference in eating soup or eating mac and cheese, as far as temperature goes. They're both served hot. I love this soup recipe and made no changes.
Sam Turnbull says
So happy you love it Pat! I'm with you, soup is for anytime of year 🙂
Raven Starre says
i prefer potato's to asians
Kody says
Made a double batch thinking I would freeze the rest. Left the milk out completely because this was so rich and creamy all by itself! 4/5 family members LOVED it. And I loved giving them a good plant based meal. Couldn't freeze any as we had one bowl for leftovers the next day. Thank you for such a great recipe!
Sam Turnbull says
Haha! I love that there was none left to freeze. So happy you and your family loved it. Don't you just love when people get excited about plant based meals! 🙂
Nikki says
Thank you for this recipe! I used 6 smaller yellow potatoes because that is what I had on hand, but it still turned out fantastic. I do think I will try russets next time for the higher starch content, and thus a thicker soup. Love it when you can take a bunch of simple veggies and make something splendid. This is going into my recipe box 🙂
Sam says
Yay!! So happy you loved the soup Nikki! I am exactly the same way, simple ingredients to make a scrumptious recipe is where it's at! 🙂
tabitha says
Mid soup prep as I type and I am hesitating, is the coconut milk going to give me the glorious texture at the cost of too rich a coconut flavor? Or should I just stick with the thin and lame unsweetened soy milk?
Sam says
Go for the coconut milk! I find the coconut flavour is gone, or subtle at best.