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
J says
Secret number one: we shouldn't have to scroll through a novel's worth of text to get to the recipe.. Just post the recipe!
Sam Turnbull says
Secret number two: it took you 10 times longer to leave that comment than it did for you to scroll past the text to the recipe.
Shelley says
Yeah girl! Seriously it takes no time to just scroll down to the recipe
Sam Turnbull says
Haha, thanks Shelley!
M says
Delicious recipe! Turns out wonderful every single time I make it! Also your response to that comment made my day! 😉
Sam Turnbull says
Haha, thanks so much, M 😀
Laurie says
haha, some people!!!
Roberta says
Option on top says skip to receipe.
Hannah Timm says
I made this soup just now and it is totally amazing. I can't stop eating it either. I had to do the blend in small batches trick, and it is a little chunky but soooo delicious. I can't wait to share with the family.
Sam Turnbull says
Wonderful! Thrilled you love it, Hannah 🙂
Cassie says
I am trying to convert my family to a vegan (I'll even take vegetarian) way of eating, and we had this for dinner tonight. HUGE hit! Thank you!
Jennifer says
Although, we are not vegan or vegetarian just dairy free; this recipe was fantastic on a cold snowy day in Wisconsin. I adapted the recipe for my Instant pot. I also added 1/4 c nutritional yeast, smoked paprika, and added steamed asparagus after pureeing the soup. We did add bacon. My 7 year old added chipotle peppers to his. He loves all things spicy. Thank you for a great recipe.
Sam Turnbull says
So happy you loved it, Jennifer.
tc says
Out of celery (oh, the horror!), subbed red onion for yellow, as my yellows decided to sprout (how rude). Added handful of dehydrated leeks and served sprinkled with a little celery salt. Delicious with and without the coconut milk! Thumbs up from all 7 of us! Husband insisted that its only missing a bacon crumble garnish.
Sam Turnbull says
So happy you enjoyed it!! You can always top it with vegan coconut bacon 🙂
Steve from Owen Sound says
I'll make this as brief as I can! My wife is the primary cook in our house and I would (confidentially) describe her as "fussy". This goes back even before our family became vegan overnight (August 2015). Yesterday I said I wanted to try to make THIS soup recipe. Her reply was "I don't like creamy soups. Never have, never will." Well...never say never. Yesterday was batch #1.Today is batch #2! We've used your recipes before and have never been disappointed. This was a home run for sure. I mean if a creamy-soup hater gives it a 5 star rating.....nothing more to say! Thanks and keep up the great work.
Sam Turnbull says
Hahaha! Love it so much. Thrilled you and your wife are enjoying my recipes 😀
Ashley says
Oh my gosh this was soooo good! Thanks for sharing your amazing recipe. 🙂
Sam Turnbull says
You're most welcome, Ashley!
Tanya says
Thank you for another amazing recipe. I made this last night for dinner and loved it so much. I'm having the rest for lunch tomorrow. I also made broth using your idea to save veggies in a freezer bag. Thanks again!!<3
Sam Turnbull says
You're most welcome! So happy you enjoyed 😀
Felice says
Delicious! Used the coconut milk. It was rich, creamy and tasty! Thank you for the recipe!
Sam Turnbull says
You're most welcome! Glad you enjoyed it 🙂
Carla says
This was perfect! I used about a cup of frozen mixed veggies to get a little more nutrition in. I grew up on creamy potato soup but I don't like all the dairy in it now so this was a great find! Even better because the coconut milk makes it slightly sweet.
Sam Turnbull says
SO happy you loved it, Carla 🙂
Heather Love says
This was so good!!! Thank you for the recipe.
Sam Turnbull says
Thrilled you enjoyed it, Heather 🙂
Edith Goldman says
I've found that using the immersion blender or the food processor on potatoes makes them gummy and gross. How do you avoid this? Thank you.
Sam Turnbull says
Use russet potatoes! Not all potatoes are alike, but russets are dry and mealy meaning they won't get gummy.
Edith Goldman says
Aha! Thank you.
Anna says
Thanks! I doubled this recipe, added several tablespoons of nutritional yeast, a teaspoon of smoked paprika, and only one can of coconut milk as well as an extra cup of vegetable broth. Very tasty. I like my potato soup only partially blended so there's still something to chew on.
Sam Turnbull says
Glad you enjoyed it!
Jacob says
Oh-so-tasty vegan potato soup! I added a dash of hot cayenne to give it a kick. The thing I love about this recipe is that it's simple--from the ingredients to the preparation, it's not daunting and is easy to follow and customize. I made mine thicker, more like a chowder, and used almond milk for a low fat dish. Really great recipe, thanks for posting!
Sam Turnbull says
You're most welcome, Jacob! So happy you loved it so much 😀
Jessica says
This soup was perfect for the entire family. It's hard to get everyone to agree on somehting as I have a picky husband and 2 toddlers. This recipe made the rotation! Hallelujah!! Something we all liked!!! Thanks!
Sam Turnbull says
Yay!! So happy to hear that, Jessica. Glad it was enjoyed by all 🙂
Chloe says
I absolutely adore this recipe! I can't even begin to explain how since I've made it I find myself craving it during all times of the day and it was so easy to make! Much like I already do with my regular mashed potatoes I added some vegan mayo to get it a bit or a silkier taste and I don't think I can ever go back!.
Sam Turnbull says
Awww shucks! So happy you and this recipe have found each other, Chloe. 😀
Ranae Bauserman says
Where did you find vegan mayo?
Sam Turnbull says
There are different kinds in the grocery store such as Vegenaise brand or Hellmann's vegan mayo, or I also have a recipe for Mayonnaise for Days in my cookbook Fuss-Free Vegan (page 208).
MARY says
THeres a brand Walmart sells it’s called just mayo or there’s also just ranch
Marc says
Wow! Delicious! I baked the peelings from the potato and added it as a garnish.
Sam Turnbull says
Sounds lovely!
Jessica says
Thanks for the great idea! All this time I've been throwing away my peels. The peels were delish!
Feona says
Yummmm very good. I added in a swede and a bit of cauliflower. The swede goes very nicely with coconut milk.
Sam Turnbull says
Sounds delicious, so happy you enjoyed it, Feona 🙂
Kathy Ingallinera says
This is my go-to potato soup or late Sunday evening and it's dang cold out soup now! Every time I make it, it tastes a little bit different and better. Even my omni husband loves it, as does the dog who gets to lick the pan after it is all eaten with leftovers in the fridge. Thanks for the recipe!
Sam Turnbull says
Yay! SO happy you love it so much, Kathy 🙂
Mark says
This was good for our rainy Sunday luncheon. I like bland foods sometimes and this was just right - too much gourmet is just too much after a while, just some good down home cooking is really satisfying. ... I'm transitioning two family members over to vegan and we need transitional dishes, this worked well. And lastly, one person I am transitioning loves her navy bean soup w/ ham hocks, and I found this recipe - you do not miss the ham hocks! 😉
Thank You!
http://kblog.lunchboxbunch.com/2012/06/senate-bean-soup-vegan-version.html
Sam Turnbull says
So happy it hit the spot, Mark 🙂