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 using coconut milk as an ultra-creamy base.
If you're looking for a hearty bowl of soup, then you've come to the right place! This vegan potato soup is thick and creamy and made with simple ingredients. It is the perfect meal for a cold day!
Unlike most potato soups which get their creaminess from heavy cream or other dairy ingredients, this vegan potato soup uses full-fat coconut milk and a roux. The combination of these two things creates a luxuriously rich and creamy dairy-free soup.
I also have a vegetarian potato soup for those who are looking for a more traditional potato soup recipe.
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Recipe features
- Quick & easy: This potato soup is made in one pot in just 30 minutes using a handful of simple ingredients.
- Flavors: Coconut milk does add a hint of coconut flavor, giving an almost curry-like feel to this soup. Adding in a handful of shredded vegan cheddar on top takes it back to pure potato soup territory.
- Texture: The soup is thick and creamy from coconut milk and Yukon gold potatoes. You can blend it completely for a pureed soup, or use an immersion blender to make a chunky potato soup (that's what I like to do).
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 vegan potato soup because of their buttery texture. Just like with my favorite mashed red potatoes recipe, I don't remove the skin because it is so thin that it mostly mixes into the soup. Make sure to wash the skins well. You can peel them if you prefer completely smooth potato soup.
- Full-fat coconut milk makes this soup 100% dairy free. It's usually labeled as "unsweetened coconut milk".You don't need half and half or heavy cream to make a delicious, creamy soup! I also use this method in butternut squash soup and vegetable rice soup.
- Vegetable broth: I use a combination of vegetable bouillon and water to make vegetable broth, but a can of vegetable broth also works.
- Onions, carrots, garlic: This mirepoix creates a rich base when sautéed in vegan butter (Earth Balance or Miyoko's are my favorite brands).
- Flour: This combines with the butter to make a roux, which is what thickens the soup. For a gluten-free option, just use a GF all-purpose flour blend.
- Nutritional yeast: This gives a rich, cheesy flavor to the soup. Don't skip it!
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 over medium-high heat and cook until potatoes are fork tender.
- Once potatoes are cooked through, mash or puree with an immersion blender to the desired consistency.
- Stir in nutritional yeast and black pepper. Taste for salt and enjoy!
New to cooking vegan sauces and gravies? Check out my complete guide on how to make vegan bechamel sauce to learn more about the roux method used in this recipe.
Tips and variations
Texture
You can use an immersion blender to make a cream of potato soup or mash with a potato masher for a chunky potato soup.
If you don't have an immersion blender, you can blend the soup in small batches. Be careful when blending hot liquids as steam can build up in the blender.
Toppings
Serve vegan potato soup with homemade smoked tempeh bacon and your favorite vegan shredded cheddar (Violife is what's used in the photos, but I also like So Delicious brand). Add a dollop of vegan sour cream or cashew cream for a cheesier soup.
Variations
Gluten-free option: You can use any all-purpose gluten-free flour blend in place of standard flour.
Coconut milk alternatives: This recipe has only been tested with full-fat coconut milk. Sometimes boiling non-dairy milk like soy or almond can cause them to separate, so if you want to try those instead I recommend adding them in after cooking the potatoes.
Storage tips
Leftovers: Let cool to room temp before refrigerating. Keep leftovers refrigerated in a closed container for 3-4 days.
Reheating: The soup thickens up a lot during refrigeration. Add a splash of vegetable broth or water to loosen, if needed. Reheat single servings in a microwave for about 2 minutes. Reheat on the stove top over medium heat until warmed through, stirring occasionally.
Freezing: Potato soup freezes well! Let the soup cool to room temperature before transferring it to a freezer-safe container. Leave at least an inch of room at the top of the container. Cover and freeze for up to 3 months. Let thaw overnight before reheating.
Looking for more vegan soups?
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Vegan Potato Soup
Ingredients
- 2 pounds Yukon gold potatoes cut into one inch pieces (see note 1)
- 3 tablespoons vegan butter divided
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- ½ cup finely chopped yellow onion
- ½ 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
- ¼ 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 the potatoes, 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.
Elizabeth says
This is the best potato soup I've ever made. It was so thick that I had to thin it with some additional broth (not a bad problem to have!). So delicious, filling, and easy to make. Thank you for sharing such a wonderful recipe.
Cassidy Reeser says
Wonderful!! Thanks so much for the review 🙂
B says
When do the potatoes go in?
Cassidy Reeser says
Oops, thanks for asking! Add the potatoes with the coconut milk. Just updated the recipe instructions.
Kathryn Mader says
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 says
That makes me so happy to hear! Those are my favorite kinds of recipes to share. Thanks for the review!
Kathryn Mader says
You're welcome! Thank you! I look forward to trying more of your recipes, starting with beans and rice.