Creamy, hearty and made with a handful of pantry staples, this vegan potato soup is sure to warm you up! This recipe is made in one pot in just over 30 minutes.
If you’re looking for a hearty bowl of soup this winter, then you’ve come to the right place! This potato soup is made in one pot in just over 30 minutes, making it a great option for weeknight dinners.
I could eat potatoes for every meal (breakfast potatoes, anyone?) but hands down one of my favorite ways to eat them is in potato soup.
If you like my vegan broccoli soup then you’ll definitely want to check this one out!
Main ingredients
Yukon gold potatoes are my go-to for this recipe because of their buttery texture. I don’t remove the skin because it is so thin that it mostly mixes in to the soup. Make sure to wash the skins well if you don’t remove the skin.
You don’t need half and half or heavy cream to make a delicious, creamy soup! This recipe uses full fat coconut milk to make it 100% dairy free.
Vegetable broth: I recommend using low sodium broth so that you have more control over the saltiness.
Onions, carrots, garlic: This mirepoix creates a rich base when sautéed in vegan butter (Earth Balance or Miyoko’s are my favorite brands).
Step by step instructions
- Sauté the mirepoix (carrots, celery, onion and salt) in vegan butter until softened. Once softened, add garlic and sauté a minute more.
- Make a roux by adding extra butter and an equal amount of all-purpose flour. Cook for about 2 minutes, whisking frequently, to lightly brown the flour.
- Slowly whisk in vegetable broth, whisking continuously to prevent clumping. Stir in coconut milk and soy sauce.
- Bring to a boil over high heat. Reduce to a rapid simmer (medium high heat) and cook until potatoes are fork tender.
- Once potatoes are cooked through, mash or puree with an immersion blender to desired consistency.
- Stir in nutritional yeast and black pepper. Taste for salt and enjoy!
Recipe notes
- Gluten-free options: All-purpose flour can be replaced with an equal amount of gluten-free all purpose flour blend. Replace soy sauce with tamari or coconut aminos.
- You can use an immersion blender to make a cream of potato soup or mash with a potato masher for a chunky soup.
- If you don’t have an immersion blender, you can blend the soup in small batches.
This recipe has only been tested with full-fat coconut milk. Sometimes boiling non-dairy milks can cause them to separate, so if you want to try a non-dairy milk like soy or almond milk, I recommend adding it in after cooking the potatoes.
Serving
Top with homemade tempeh bacon and your favorite vegan shreds (Violife is what’s used in the photos) and a dollop of vegan sour cream for a “cheesey” soup.
I also love adding crackers and sliced chives or green onions for extra flavor and texture.
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.
Reheating: Add a splash of vegetable broth to loosen before reheating. Reheat single servings in a microwave for about 2 minutes. Reheat on the stove-top over medium heat until warmed through.
Looking for more vegan soups? You might like these:
- Instant Pot Lentil Soup
- Instant Pot Creamy Vegan White Bean Soup
- Black Bean Tortilla Soup
- Summer Vegetable Soup
Vegan Potato Soup
Ingredients
- 2 pounds Yukon gold potatoes cut into one inch pieces (see note 1)
- 3 tablespoons vegan butter divided
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped yellow onion
- 1/2 teaspoon table salt
- 1-3 cloves garlic minced
- 3 tablespoons all purpose flour
- 3 cups vegetable broth reduced sodium
- 15 ounce can full fat coconut milk
- 1 teaspoon soy sauce
- 2 tablespoons nutritional yeast optional
- 1/4 teaspoon freshly ground black pepper
- sliced green onions, vegan cheese, vegan sour cream for topping (optional)
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Once hot, add one tablespoon butter. Once melted, add the carrots, celery, onion and salt. Sauté until softened, about 8-10 minutes. Once softened, add garlic and sauté a minute more.
- Add remaining 2 tablespoons vegan butter. Once melted, sprinkle in 3 tablespoons flour. Cook for about 2 minutes, whisking frequently, to lightly brown the flour.
- Slowly whisk in vegetable broth, whisking continuously to prevent clumping. Stir in coconut milk and soy sauce.
- Bring to a boil over high heat. Once boiling, reduce to a rapid simmer (medium high heat) and cook until potatoes are fork tender, about 15-20 minutes.
- Once potatoes are cooked through, mash with a potato masher or puree with an immersion blender to desired consistency. Stir in nutritional yeast and freshly ground pepper. Taste for salt. Serve topped with sliced green onions, vegan cheese and vegan sour cream. Enjoy!
Video
Notes
- Potatoes: I leave skins on the potatoes but you can peel them if you prefer.
- Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.
- Reheating: Add a splash of vegetable broth to loosen before reheating. Reheat single servings in a microwave for about 2 minutes. Reheat on the stove-top over medium heat until warmed through.
Kathryn Mader
Marvelous, simply marvelous potato soup recipe. Thank you so much, we loved it! It’s just rich enough and so satisfying. Recipes that are simple but include one or two unexpected ingredients are my favorite. The coconut milk and yeast flakes added subtle flavor and texture without overpowering. Delicious!
Cassidy Reeser
That makes me so happy to hear! Those are my favorite kinds of recipes to share. Thanks for the review!
Kathryn Mader
You’re welcome! Thank you! I look forward to trying more of your recipes, starting with beans and rice.