Go Back
–+ servings
4.95 from 67 votes

Easy Vegan Potato Soup (Creamy & Dairy-Free!)

This cozy vegan potato soup is rich, creamy, and completely dairy-free. Made with simple pantry ingredients and just one pot, it’s the perfect easy weeknight dinner. Russet potatoes give it that ultra-silky texture, and a splash of coconut milk (or any vegan cream) adds a luscious finish. Keep it simple, or load it up with your favorite toppings for a fully loaded vegan potato soup. Comfort food at its best!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Sam Turnbull

Ingredients

  • 1 tablespoon olive oil (or sub water or broth for oil-free)
  • 3 ribs celery chopped
  • 2 medium carrots peeled and chopped
  • 1 yellow onion chopped
  • 4 cloves garlic minced or pressed
  • 2 lbs russet potatoes peeled and chopped (about 3 medium)
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk (or other unsweetened vegan cream, see notes)
  • 1 ½ teaspoons salt or to taste
  • Optional toppings: Chopped green onions or chives, vegan bacon bits, shredded vegan cheddar cheese, croutons, a swirl of coconut cream or vegan sour cream, crispy shallots or fried onions, smoked paprika, black pepper
US Customary - Metric

Instructions

  • Sauté the veggies: In a large pot over medium-high heat, heat the oil (or a splash of water/broth for oil-free). Add the celery, carrots, onion, and garlic. Cook for 5–7 minutes, stirring occasionally, until the veggies soften and start to brown.
  • Simmer the potatoes: Add the chopped potatoes and vegetable broth. Bring to a simmer, cover, and cook for 15–20 minutes, or until the potatoes are fork-tender.
  • Blend until creamy: Use an immersion blender directly in the pot to blend until smooth. Prefer some texture? Blend just half the soup, then stir it back in.
    No immersion blender? Carefully transfer the soup in batches to a standing blender. Only fill the blender halfway and start at the lowest speed to avoid overflow. Hot liquids expand quickly when blended, so working in small batches keeps things safe and mess-free.
  • Add creaminess: Stir in the coconut milk or vegan cream of choice. Taste and adjust salt as needed. Reheat gently, but avoid boiling after adding the cream.
  • Serve and top: Ladle into bowls and garnish with your favorite toppings. Serve hot and enjoy!

Notes

Vegan cream options:
Full-fat canned coconut milk is my go-to for richness and body, but feel free to substitute with:
  • Homemade cashew cream (omit sweetener and vanilla)
  • Store-bought unsweetened vegan heavy cream
  • Homemade hemp cream (omit sweetener and vanilla)
  • Plain, unsweetened non-dairy yogurt (adds a hint of tang)
  • Or skip it entirely, many readers say the soup is creamy enough without it!
Potato choice: Russets make the creamiest soup, but Yukon Golds also work well and offer a slightly buttery flavor.
Storage: Keeps in the fridge for up to 4 days. Add a splash of broth or water when reheating if it thickens.
Freezer-friendly: Yes! Store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1 serving without toppings (recipe makes 6 servings) | Calories: 244kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 1252mg | Potassium: 865mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3822IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 3mg

Find it online:

https://itdoesnttastelikechicken.com/creamy-vegan-potato-soup/

Scan the QR code for updates, tips, and to ask me any questions!

QR Code