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
If you like this recipe you might also enjoy:
Tiffany says
Everything I have made from your site is amazing, and this soup is no exception. It is creamy and delicious. Thank you!
Denise says
I always get confused when someone saids coconut in a can. Is this the one that has cream and liquid, or the one with all liquid?
Ben Rosensweig says
Hello, I want to try making your Tempeh Bacon and Tofu Bacon, but I don't want to use liquid smoke. Is there anything I can replace it with?
Ann K. Kurzius says
Can this soup be made from small red potatoes, instead of russets?
Yvie says
I made this yesterday, and it was sooooooo good. I did deviate a bit, instead of using coconut milk, I had made some cashew creme, and I used that. The soup was rich and creamy, and very flavorful. My husband said he only wanted a little, and he came back for more with many compliments and telling me who else would love and appreciate this soup. I ate some for breakfast today, and it was even better. I also added the cashew creme to the soup when blending a batch of it. So overall, 5 stars and 2 thumbs up. Thanx for a wonderful simply made dish.
Debbie Laing says
Hi Sam
Thanks for all the awesome recipes, they look great. I dog't get round to making many of them, but really like the ones I've tried.
Could you please direct me to where I can find instructions to make coconut bacon? I tried clicking the highlighted text but it just took me to a sign up page. I searched the site, but also didn't find it .... is there a recipe for that lurking somewhere - and does it actually taste like bacon? 🙂
Sam Turnbull says
Hi Debbie! The coconut bacon is actually in my cookbook. Sorry about the broken link, if you let me know where it is I will fix the info 🙂
Roxy says
Made this soup yesterday without the celery. Very delicious! Added some yogurt and green onions!
Lisa says
Awesome recipe! My husband and I both love this soup. I did a little variation to add some texture .... Prior to blending, I removed about 50% of the potatoes and veggies. After blending and adding the coconut milk, I put the potatoes back into the creamy soup. Yum.
Every recipe I have tried from this site has been delicious. This is my go-to site for vegan recipes!! Thank you.
Sam Turnbull says
Wonderful!! SO happy you're enjoying my recipes, Lisa 🙂
Carrie L Simmons says
This recipe is amazing! It's hard to find dairy free and yeast free recipes that taste good!
Sam Turnbull says
Thanks so much, Carrie! Thrilled you enjoyed it so much 🙂
Curt says
Great recipe! Why do I add the coconut milk after it's blended?
Sam Turnbull says
Sometimes cooking heavy creams can make them split, so adding them last and gently stirring them in can help prevent this. Glad you enjoyed!
Barb says
you don't have to use any coconut milk, try drained can of any white bean. Blend with immersion mixer. It makes a nice change and you get the extra protein from beans.
Gracie says
The recipe is just fine the way it is.
Jana says
I was looking for a potato soup recipe and so glad I found yours. Every recipe I've tried of yours is always amazing. I had everything but celery on hand, so I made the soup without it. Everyone loved it and will definitely be made on a regular basis. I was worried the coconut would mess with the flavor, but I didn't even catch a hint of coconut....just yummy potato.
Sam Turnbull says
Aww that's so awesome!!! Thrilled you love the soup so much, Jana 🙂
Chris says
I'm eating this right now.
All I can say is "Damn!"
Sam Turnbull says
Haha! Love it!
Gail Vaughn says
Loved it! I can’t wait to get home tonight to eat leftovers! Delish!
Sam Turnbull says
Yay!!
Jessie says
Hello,
My husband and I LOVE this soup. It’s super flavorful and easy to make. It always ends up with a slightly grainy texture (I think from the celery maybe?) and although I don’t mind it, I was wondering if there is a way to smooth it out even more. Is the secret the immersion blender? I don’t own one and have just been using a regular blender but will purchase one if it helps! Either way, this soup is delicious and I’m so happy I stumbled upon the recipe 🙂
Sam Turnbull says
A good blender will always help make the soup a lot smoother. The graininess could be coming from the potato if you are using a different type. Difficult to know without being in the kitchen with you. Try blending it longer. Enjoy!
Jessie Hostutler says
I think it’s time for me to invest in a good blender 🙂 Thanks for the tip!
Sam Turnbull says
You're most welcome! My favourite is Blendtec blenders.
Carline says
I subscribe to Imperfect Produce and received a lot of potatoes of various sizes and types for a few weeks. Some have even bloomed so I was desperate to cook them.. Had the brilliant idea to make potatoe soup...of course! Internet search led me to this recipe. OMG!! So creamy!! So delicious. Best soup ever. Didn't need the coconut milk. Recipe was so easy, easy, easy to follow!! Will do this again and again!! thank you!!!
Sam Turnbull says
You're most welcome, Carline! Thrilled you enjoyed it so much 🙂 You'll find lots of easy recipes on my site.
Mo says
I've made this recipe a few times now, and I've changed it in a few ways. I added green onion or shallots, and instead of regular vegetable broth, I've been using a vegan protein broth made with legumes I found at Wal-Mart. It is a creamy, opaque broth and it really adds something to the flavor, as well as it makes this soup a source of complete protein. This is my favorite soup and I think anyone would love it!
Sam Turnbull says
That's awesome, Mo! Thrilled you enjoyed it so much 🙂
Anna says
I’ve made this a few times and last night was the best version thus far. I did make some changes - I added about 2/3 cup of diced carrots and extra celery. I also didn’t use any oil - instead just a little water to the pot. I used baby red potatoes with skins - about 12-15? And I probably added extra garlic. I also used veg better than boullion - 2 to 3 teaspoons and 3 cups of water. While the vegetables were cooking I also added 2 teaspoons of smoked paprika. And threw in about a half-cup of frozen corn. I threw a few cups in my ninja at the end because we prefer chunky soup/chowder. My son is a verrrrry picky eater and he loved this. I served it sprinkled with black pepper.
Sam Turnbull says
Wonderful! Thrilled you enjoyed it so much, Anna 🙂
Rhonda says
I made this recipe last night and it is so delicious! I used almond milk instead of coconut milk, but everything else was exact. The longer you saute the veggies the better the flavor in the soup. Fantastic!
Sam Turnbull says
Wonderful! Thrilled you loved it, Rhonda 🙂
Hannah says
Just made this for dinner and followed the recipe as is and it was soo bland. I just kept adding spices until it finally tasted good.
Sam Turnbull says
Sorry, you didn't enjoy it, Hannah. You definitely want to make sure you add enough salt as potatoes love salt. Hope that helps!
Sylvia says
This was delicious. Even my picky Omni hubby liked it. Quick tip. Chop your veggies (except the potatoes) in the vitamix on pulse. Fastest recipe you’ll every throw together. I have 2 soups I make on a regular basis now. Thank you!
Sam Turnbull says
Neat tip! So happy you love it so much, Sylvia 🙂