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
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 🙂