This Vegan Potato Soup is rich, hearty, and packed with flavor. It’s super creamy despite being dairy-free, it's made in one pot, and is incredibly cozy and comforting.
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This cozy vegan soup recipe is perfect for the fall and winter months. It's thick, creamy, and so satisfying.
Traditional potato soup is rich and creamy and this dairy-free and gluten-free version is no different. No one will believe it's vegan.
This recipe tastes best when it's simmered for at least 45 minutes. The potatoes break down and become soft and creamy. It's heaven!
If you love this soup recipe, try this Butternut Squash and Carrot Soup and Vegan Tomato Soup too.
Ingredients
This dairy-free potato soup is perfect for an easy and delicious cozy fall meal!
Yellow Onion, Celery, and Carrot: The start of every good soup is sautéed onions, celery, and carrot. Mince them so they are all chopped small and even.
Garlic: Fresh minced garlic is a must. Add as much as you enjoy!
Seasoning: Kosher salt, black pepper, and dried thyme are the seasonings that I added. A lot of flavor is added from the vegetables so you won't need much.
Low-Sodium Vegetable Broth: Use your favorite brand. I recommend low-sodium or you'll need to adjust the salt.
Cornstarch: We are using cornstarch to make this recipe gluten-free. If you don't want to use cornstarch, you can use all-purpose flour. See substitutions below.
Canned Coconut Milk: Coconut milk makes this recipe creamy.
Yukon Gold Potatoes: Peel and dice the potatoes. Once it simmers, they break down and become soft and creamy.
Nutritional Yeast: Nutritional yeast adds umami but also cheesiness and flavor. It's a must!
See recipe card for quantities.
Helpful Equipment
I recommend an immersion blender for this hearty potato soup recipe. You don't want to fully blend this soup. It should be puréed slightly while leaving a part of the soup chunky.
The immersion blender is easy to use and the perfect tool to achieve this.
If you don't have an immersion blender, you can use a potato masher to mash some of the potatoes just slightly.
This helps create a thicker soup so you don't want to skip this.
The potatoes will need to be peeled for this soup recipe so a vegetable peeler will come in handy.
How to Make This Recipe
This dairy-free and gluten-free potato soup is easy to make, creamy in texture, and flavorful.
The full written recipe can be found in the recipe card below.
Step 1: Heat the oil in a large pot over medium-high heat. Add the onions and sauté for 5-7 minutes or until soft and starting to brown.
Step 2: Add the minced carrots and celery and sauté for another 5 minutes.
Step 3: Add the minced garlic, 1 teaspoon of kosher salt, black pepper, and dried thyme. Cook for an additional 2 minutes.
Step 4: Measure out the vegetable broth and stir in the cornstarch- whisk until dissolved. Then, pour the broth into the pot along with the nutritional yeast and diced and peeled potatoes.
Step 5: Stir in the can of coconut milk. If it's clumpy, don't worry. It'll melt and become creamy when heated.
Step 6: Bring the soup to a boil and then reduce to a simmer over medium-low. Simmer for 45 minutes or until the potatoes are soft and falling apart.
Step 7: Use an immersion blender and pulse a few times to blend a small portion of the soup. This helps thicken the soup. If the soup is still not thick enough to your preference, continue to simmer for another 15 minutes.
Step 8: Taste and adjust the salt and pepper to your preference.
Note: If you want your soup even thicker, add another tablespoon of cornstarch to a small dish and whisk with a small splash of water until no lumps remain. Add the cornstarch slurry to the soup and stir to combine. Simmer for a few more minutes to allow it to thicken to your preference.
Substitutions
Yukon Gold Potatoes: This is my favorite type of potato so I usually use them. You can use russet potatoes or red potatoes. Note that russet potatoes will result in a thicker potato soup.
Cornstarch: Adding cornstarch will help thicken the soup but if you don't want to use it, you can add ¼ cup all-purpose flour. Add it with the seasonings and stir with the vegetables until no raw flour is visible. Alternatively, you can leave both out but the soup will be a bit thinner.
Topping Ideas
This vegetarian potato soup is a versatile and comforting dish that can be customized with a variety of delicious toppings. Keep it simple or get creative!
Cheddar Cheese: Vegan cheddar cheese is a classic topping choice. I love Violife or Follow Your Heart shreds.
Vegan Bacon: Tempeh bacon, vegan bacon bits, or mushroom bacon adds a smoky and salty crunch to your soup.
Chives or Green Onions: Finely chopped chives or green onions provide a fresh, mild onion flavor and a pop of color.
Sour Cream: A dollop of vegan sour cream adds creaminess and a tangy element to the soup.
Croutons: Homemade or store-bought croutons can add a delightful crunch to your potato soup.
Fresh Herbs: Chopped fresh herbs like parsley, thyme, or oregano can add a burst of freshness and color to your soup.
Smoked Paprika: A sprinkle of smoked paprika adds a smoky depth of flavor and a touch of color.
Storage
This vegan creamy potato soup keeps for a few days in the fridge so you can have an easy and delicious lunch or dinner ready to go!
Store: Allow to cool and store in an airtight container for 3-4 days.
Reheat: Simply reheat leftovers on the stovetop over medium heat until hot.
Freeze: Thankfully, potato soup freezes well! Allow it to cool before you transfer it to a freezer-safe container for up to 2 months. Thaw before reheating.
Tips & Tricks
Here are some things you can do to ensure that you get the best results every time you make it.
Use Kosher Salt. Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
If you want your soup even thicker, add another tablespoon of cornstarch to a small dish and whisk with a small splash of water until no lumps remain. Add the cornstarch slurry to the soup and stir to combine. Simmer for a few more minutes to allow it to thicken to your preference.
If you want your soup thinner, don't add the cornstarch.
Don't blend too long. Blending potatoes too long will get gloopy and you want to avoid that. Add the immersion blender to the pot and pulse a few times until some of the soup is slightly puréed. This helps thicken the soup and creates a creamier texture.
If you don’t have an immersion blender, you use a potato masher to mash some of the potatoes and vegetables in the pot.
Frequently Asked Questions
When you blend potatoes, they turn gluey. Avoid this by using an immersion blender or potato masher.
Usually, flour is used to thicken potato soup but because this recipe is gluten-free, we are using cornstarch.
I love using Yukon gold potatoes but russet potatoes and red potatoes will work too. I recommend peeling all varieties for this recipe.
More Soup Recipes
Looking for other recipes like this? Try these:
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Recipe
Creamy Vegan Potato Soup
Equipment
Ingredients
- 2 tablespoons Extra-Virgin Olive Oil
- 1 large Yellow Onion minced
- ¾ cup Minced Celery
- 1 cup Minced Carrot
- 5 Garlic Cloves minced
- 1-2 teaspoons Kosher Salt see note
- ½ teaspoon Black Pepper
- ½ teaspoon Dried Thyme
- 4 cups Low-Sodium Vegetable Broth
- 3 tablespoons Cornstarch see note
- 1 ½ cups Canned Coconut Milk
- 4 ½ cups Yukon Gold Potatoes peeled and diced
- ⅓ cup Nutritional Yeast
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onions and sauté for 5-7 minutes or until soft and starting to brown.
- Add the minced carrots and celery and sauté for another 5 minutes.
- Add the minced garlic, 1 teaspoon of kosher salt, black pepper, and dried thyme. Cook for an additional 2 minutes.
- Measure out the vegetable broth and stir in the cornstarch- whisk until dissolved. Then, pour the broth into the pot along with the nutritional yeast and diced and peeled potatoes.
- Stir in the can of coconut milk. If it's clumpy, don't worry. It'll melt and become creamy when heated.
- Bring the soup to a boil and then reduce to a simmer over medium-low. Simmer for 45 minutes or until the potatoes are soft and falling apart.
- Use an immersion blender and pulse a few times to blend a small portion of the soup. This helps thicken the soup. If the soup is still not thick enough to your preference, continue to simmer for another 15 minutes.
- Taste and adjust the salt and pepper to your preference.
- Divide the potato soup and top with desired toppings and enjoy!
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Armando Rodriguez says
Excellent recipe, like everything you cook
Liv says
Thank you so much!