How to Make Vegan Potato Soup – Easy and Creamy Recipe

Let me tell you a little story. I craved something warm, comforting, and nourishing on one stormy afternoon. I wanted that cozy feeling when you wrap your hands around a hot bowl and take that first soul-hugging spoonful. What do I mean? For me, that moment of comfort came in the form of a creamy potato soup—but made entirely plant-based.

That was the day I created my go-to vegan potato soup recipe. Since I first made it, it’s been one of my go-to recipes in the kitchen. Whether I’m serving it to my family on a chilly evening or meal-prepping for the week ahead, this soup always hits the spot. And today, I’m excited to share it with you—from one comfort food lover to another.

Why You’ll Love This Vegan Potato Soup Recipe

You might be thinking: why vegan potato soup? Well, here’s what makes this version unique (at least in my book):

• It’s incredibly creamy without any dairy. Seriously, you won’t miss the cream or butter.
• It uses ingredients you already have. Skip the specialty shops—everything you need is at your local store.”
• Everyone loves it. Even the non-vegans in my life request it!
• It’s perfect for leftovers. I make a big batch and enjoy it for days.

Honestly, I think of this soup as a big, warm hug. Give it a try—I feel you’ll be hooked, too.

My Go-To Ingredients for the Best Vegan Potato Soup

Let’s break it down. These are the simple ingredients that, when combined, make magic happen:

• Potatoes: I like to use Yukon Golds because they have a naturally buttery texture. Russets work, too, but Golds are my personal favourite.
• Onion and garlic: These are your flavour builders. I never skip them.
• Vegetable broth: This is your base. I go for a low-sodium option so I can control the salt.
• Plant-based milk: I usually use oat milk because it’s super creamy, but coconut milk also adds subtle sweetness. Just make sure it’s unsweetened and unflavored.
• Nutritional yeast: This is my secret weapon. It adds a cheesy, savoury depth that makes the soup feel indulgent.

Optional but Amazing Add-ins

I love adding a twist from time to time:

• Carrots or celery for extra veggie power
• A spoonful of vegan butter for extra richness
• Smoked paprika or thyme to layer in more flavour

Even if you only use the basic ingredients, you’ll still have a rich, delicious soup.

How I Make Vegan Potato Soup – Step-by-Step

Alright, let’s get to cooking. I’ve made this soup more times than I can count, and this is the method I swear by:

1. Sauté the Aromatics

I heat olive oil in a large pot and toss in the chopped onion and garlic. I let them soften for a few minutes until my kitchen smells amazing. This step is crucial—it lays the foundation for all the flavours.

2. Add Potatoes and Broth

Next, I add my peeled, chopped potatoes and pour them into the vegetable broth. I bring everything to a simmer and cook until the potatoes are fork-tender. That usually takes about 15–20 minutes.

3. Blend it Up

Once the potatoes are soft, I use my immersion blender in the pot or transfer about half the soup to a blender. I like my soup to be half creamy and half chunky, so blending just part of it gives the best texture.

4. Stir in the Creaminess

Back on the stove, I stir in the plant-based milk and nutritional yeast. I give it a good mix, then taste and adjust the seasoning. Sometimes, I add salt and pepper; other times, I go for a pinch of paprika or a bit of dried thyme.

And there you go! Creamy, dreamy vegan potato soup that tastes like comfort in a bowl.

Make It Your Own: Variations I Love

The beauty of this soup? It’s endlessly customizable. Here are a few ways I’ve switched things up:

Want a little spice?

I’ve added red pepper flakes, hot sauce, and even chipotle powder to give it a little kick. It’s perfect when you want a warming, spicy version.

Need more protein?

Sometimes, I stir in some white beans or cooked lentils. Other times, I’ll toss cubes of tofu or even chickpeas. It turns the soup into a hearty main course.

Craving more greens?

Just before serving, I throw in a handful of spinach or kale. They wilt beautifully and add some extra nutrients.

Gluten-free?

Good news—this recipe is naturally gluten-free! Make sure your broth and plant milk are certified if you’re sensitive.

Honestly, there are no rules. It’s your soup. Make it however you like.

Storing, Reheating & Freezing (From My Kitchen to Yours)

If you’re anything like me, you love leftovers. This soup gets better the next day—I swear.

How I Store It

Once it cools down, I transfer it to airtight containers and pop it in the fridge. It lasts about 4–5 days, and I usually reheat a bowl for lunch all week.

Freezer-Friendly?

Absolutely. I freeze it in portions to grab one when I need a quick, cozy meal. Just let it thaw overnight in the fridge and reheat gently.

Reheating Tips

I usually warm it on the stove over low heat. I add a splash of broth or water if it’s thickened up too much (which it sometimes does).

Pro tip: A sprinkle of fresh parsley or a drizzle of olive oil makes it feel brand new.

Your Top Questions, Answered

I get asked these all the time, so let’s clear things up:

Can I make this without a blender?

Yes! Just use a potato masher right in the pot. It won’t be as smooth, but it will still taste amazing.

What kind of potatoes work best?

Yukon Golds are my go-to. They’re naturally buttery and make the soup velvety. Russets are a good backup.

How do I thicken the soup without cream?

Blending the potatoes does the trick! You can also add a spoonful of cashew cream or a cornstarch slurry if you want it even thicker.

Is it healthy?

Oh, absolutely. It’s packed with fibre, potassium, and plant-powered nutrients. Just go easy on the oil if you’re watching calories.

Can I use sweet potatoes instead?

Totally! They give the soup a slightly sweet flavour and a beautiful orange colour. I make a sweet potato version in the fall, so it’s suitable with a pinch of cinnamon.

Final Thoughts (And a Little Encouragement)

If you’ve made it this far, thank you for being here. I mean that. Sharing this recipe with you means a lot to me because it’s more than just food—it’s about creating moments. Whether you’re cooking for yourself, your family, or friends, this vegan potato soup is a way to offer comfort and care.

So go ahead, grab those potatoes, and get cooking. Trust me, once you make this once, you’ll come back to it again and again. And when you do, I’d love to hear how it turned out. Comment below, share your twists or tag me on social media. Let’s keep the plant-based comfort food goodness going.

Stay warm and happy cooking! 🍲

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