This homemade vegan potato soup is ultra creamy, thick, and velvety smooth! This dairy-free soup is a classic comfort food that is perfect for a cold winter day. It is just as creamy and delicious as the traditional recipe, but it is made with plant-based ingredients. Add your favorite toppings for one unforgettable soup!
Why You'll Love This Recipe
- This vegan potato soup is quick and easy to make.
- The whole recipe can be made in one pot. This makes clean up easy!
- It only takes about 40 minutes.
- Great for busy weeknights.
- It is budget-friendly.
- The ingredients are all relatively inexpensive, so you can make this soup without breaking the bank.
- It is versatile.
- You can customize the soup to your liking by adding different vegetables, spices, or toppings.
- It is a crowd-pleaser.
- This soup is sure to be a hit with everyone at your table, vegan or not.
- This recipe is Whole30 friendly, Paleo, gluten-free, dairy-free, egg-free, vegan, vegetarian, and sugar-free.
- Check out this Vegan Broccoli Soup for another creamy dinner!
Ingredients & Substitutes
Get all the details on these simple ingredients in the recipe card at the post's bottom.
Olive oil helps cook the onion and garlic. Feel free to use avocado oil if desired.
Onion adds so much flavor to this vegan potato soup. Dice the onion. I love using yellow onion or sweet onion for this recipe.
Minced garlic adds such a great garlicky flavor!
For the potatoes, use Yukon gold or Russet potatoes. They are high in starch and low in moisture. This will help to create a creamy and smooth soup.
Vegetable broth adds the moisture.
Plant-based milk adds creaminess. For ultra-creamy soup, use canned coconut milk. Otherwise, almond milk, oat milk, cashew milk, or soy milk work well.
Dried thyme and rosemary add freshness and flavor.
Add in salt and pepper to taste. Taste the soup as you cook and add these ingredients as needed.
Lastly, top with your favorite toppings! Consider adding chopped green onions, vegan bacon, and vegan cheese.
Taste & Texture
This vegan potato soup has a rich and creamy texture. The potatoes make it thick and creamy.
The potatoes are cooked until tender, and the flavor is enhanced with onion, garlic, and herbs.
This soup tastes like a loaded baked potato in soup form!
How to Make
Step 1
First, heat the olive oil in a large pot over medium heat. Add in the diced onion and minced garlic. Sauté until the onion becomes translucent.
Step 2
Add in the diced potatoes. Cook for 3 minutes, stirring occasionally.
Step 3
Then, pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes. Simmer until the potatoes are tender.
Step 4
Once the potatoes are cooked, use an immersion blender or regular blender to blend the soup. Blend until smooth and creamy. If using a blender, return the soup to the pot.
Step 5
Stir in the plant-based milk, thyme, and rosemary. Simmer for an additional 5 minutes. Season with salt and pepper to taste.
Step 6
Remove the pot from the heat. Ladle the vegan potato soup into bowls.
Step 7
Finally, garnish with your desired toppings. Serve this vegan potato soup!
Expert Tips for Success
Follow these tips and tricks to make the best vegan potato soup!
Use Yukon Gold potatoes or Russet potatoes. These potatoes have a high starch content, which gives the soup its creamy texture.
Do not overcook the potatoes. Overcooked potatoes will become mushy.
Use an immersion blender or regular blender. Blend until desired texture is achieved.
The longer you blend, the more smooth and creamy this soup will become.
Season the soup to taste with salt and pepper.
Add on all the toppings! This soup is a blank canvas.
Flavor Variations & Add-Ins
Here are some fun ways to switch up the flavors of this vegan potato soup.
Add in chopped carrots, celery, or other vegetables.
Make vegan potato leek soup by adding in leeks.
Add a splash of white wine or sherry.
For a more hearty meal, add in lentils, beans, and kale.
Use different types of plant milk, such as almond milk or oat milk.
Add a handful of chopped fresh herbs, such as parsley, dill, or chives.
Top with vegan sour cream, shredded cheese, or croutons.
How to Serve & Store
This vegan potato soup is best served hot and fresh!
Garnish it with your favorite toppings, such as vegan sour cream, shredded cheese, or croutons.
Serve alongside a piece of crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in a saucepan over medium heat until heated through.
Frequently Asked Questions (FAQs)
Yes, you can make this soup ahead of time and reheat it later. Simply follow the recipe instructions and then cool the soup completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a saucepan over medium heat until heated through.
Yes, you can use gluten-free ingredients in this recipe. Just be sure to use gluten-free flour and plant milk.
Yes, this soup is vegan by default. All of the ingredients are vegan-friendly.
Potatoes, sour cream, yogurt (dairy-free or regular), and milk all thicken potato soup.
Use more potatoes, yogurt (regular or dairy-free), sour cream, or milk to thicken this vegan potato soup.
Potato soup can become gummy if the potatoes are overcooked. In addition, avoid blending for too long.
Yukon gold potatoes and Russet potatoes are the best for potato soup.
Equipment Needed
Immersion Blender: This immersion blender makes blending easy!
Vitamix Blender: This blender is my favorite for making smoothies. It is also great for this vegan potato soup.
You May Also Enjoy
- Vegan Broccoli Cheese Soup
- Quinoa Soup with Vegan Meatballs
- Chickpea Noodle Soup
- Butternut Squash Soup with Chickpeas
- Creamy White Bean Soup
Vegan Potato Soup
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 3 garlic cloves minced
- 4 cups diced potatoes about 4 medium-sized potatoes
- 3 vegetable broth
- 1 cup unsweetened plant-based milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt to taste
- black pepper to taste
- toppings such as green onions, vegan bacon bits, vegan cheese
Instructions
- First, heat the olive oil in a large pot over medium heat. Add in the diced onion and minced garlic. Sauté until the onion becomes translucent.
- Add in the diced potatoes. Cook for 3 minutes, stirring occasionally.
- Then, pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes. Simmer until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender or regular blender to blend the soup. Blend until smooth and creamy. If using a blender, return the soup to the pot.
- Stir in the plant-based milk, thyme, and rosemary. Simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Remove the pot from the heat. Ladle the vegan potato soup into bowls.
- Finally, garnish with your desired toppings. Serve!
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- Use Russet potatoes or Yukon gold potatoes for the best results.
- Any type of plant-based milk works well.
- Store leftovers in the fridge for up to 4 days.
Nutrition
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