This vegan potato soup is comfort in a bowl and it's 100% dairy-free. Perfect for cozy evenings, or any time you crave a classic, plant-based soup that's both satisfying and nourishing.
Jump to:
- 💚Reasons You'll Love This Recipe
- The Best Potatoes For Soup
- 🛒Ingredients
- 👨🍳How To Make Vegan Potato Soup
- Instant Pot Instructions
- How To Make Vegan Potato Soup In A Crock Pot
- 💡Variations
- 🍽️What To Serve With Vegan Potato Soup
- ❄️Storage Instructions
- 🙋Frequently Asked Questions
- You Might Also Like These Vegan Soup Recipes
- 📖 Recipe
- Storage Instructions
- Comments
My vegan tomato soup recipe got rave reviews from your guys, so I decided to create another classic soup, but vegan style! This time it's potato soup, and I know you're going to love it.
This vegan potato soup is the superhero of comfort food – cozy, creamy, and completely dairy-free. It's like a warm hug in a bowl, perfect for those chilly nights or when you simply need a spoonful of pure happiness.
Plus, it's so versatile you can dress it up with toppings like vegan cheese, croutons, or crispy vegan bacon bits for an extra dash of deliciousness.
Related Recipe: Creamy Vegan Broccoli Soup
💚Reasons You'll Love This Recipe
💚 This potato soup is 100% dairy-free meaning that vegans and allergy sufferers can enjoy it.
💚Kids love this vegan potato soup, so it makes a great family friendly lunch or dinner.
💚This soup would make a great hearty lunch or a light dinner.
💚It's a good source of dietary fiber for digestive health. And, tThere's also loads of essential vitamins like vitamin C and B6. .
The Best Potatoes For Soup
The best potatoes for making vegan potato soup (or any potato soup) are typically waxy or all-purpose varieties like as Yukon Gold, red potatoes, or fingerling potatoes. These potatoes have a lower starch content compared to russet potatoes, which makes them ideal for maintaining their shape and texture during cooking. When used in soups, they remain firm and creamy without turning mushy or disintegrating.
Among these options, Yukon Golds are a top choice for potato soup due to their buttery texture and slightly sweet flavor. Red potatoes are also a popular choice for their attractive color and consistent texture.
🛒Ingredients
- Potatoes: I reccommend using Yukon Gold potatoes or any other waxy potato for making vegan potato soup. Avoid using Russet potatoes. They're starch content is too high and you'll end up with gummy soup, and nobody wants that!
- Carrots, Celery, Onion: Carrots, celery, and onions, are the "holy trinity" in cooking! And, this soup is no exception.
- Vegan Butter: You can use vegan butter from a tub or a block.
- Coconut Milk: Use a full fat coconut milk for this recipe. And, in case you're wondering - no, your dairy-free potato soup won't taste tropical!
👨🍳How To Make Vegan Potato Soup
- Melt the butter in a large saucepan over medium-low heat and saute the leeks, carrots and celery for 5 minutes, stirring occasionally. Add the garlic and saute for another minute.
- Add all purpose flour, salt and pepper. Stir to combine and saute for another 2 minutes.
- Pour in half a cup of broth and stir until any lumps of flour dissolve (a couple of minutes).
- Pour in the remaining broth, add chopped potatoes and bay leaf. Simmer the soup for 20 minutes or until the potatoes are tender.
- When the potatoes are fork tender, remove the bay leaf and add the coconut milk and vegan cheese. Cook the soup for another 5 minutes, stirring occasionally
- Using an immersion blender, blend the soup until you achieve a creamy consistency, adding water (broth) if the soup is too thick. If you don't have an immersion blender, you can puree the vegan potato soup in a food processor.
Instant Pot Instructions
Turn on the Instant Pot to the "Sauté" mode. Add vegan butter and sauté the leeks, carrots, and celery until they become slightly soft and fragrant, about 5 minutes. Stir in the chopped potatoes, bay leaves, oregano, and any other seasonings you prefer. Add enough vegetable broth to cover the ingredients. Secure the Instant Pot lid.
Set the Instant Pot to the "Soup" or "Pressure Cook" mode and cook for about 7-10 minutes (cooking times can vary depending on the size of the potato chunks). Once done, allow for a natural release of pressure for about 5-10 minutes.
Remove the bay leaves, and then use an immersion blender to purée the soup until it's smooth and creamy.
Finally, return the blended soup to the Instant Pot, add the vegan cream or coconut milk, and vegan cheese if desired. Stir well to combine. Season with salt and pepper to taste.
How To Make Vegan Potato Soup In A Crock Pot
To make creamy vegan potato soup in a crockpot, prepare your ingredients by chopping vegetables and gathering other components. Combine the vegetables, bay leaves, oregano, and optional vegan cheese in the crockpot, covering them with vegetable broth. Cook on low for 6-8 hours until the veggies are tender. Blend the soup until smooth, return it to the crockpot, add vegan cream or coconut milk, and season before serving.
💡Variations
- Spicy Vegan Potato Soup: Follow the original recipe but add a pinch of red pepper flakes and a teaspoon of smoked paprika for a spicy kick. Adjust the amount of spice to suit your taste.
- Curried Vegan Potato Soup: Incorporate curry powder and ground turmeric for an Indian-inspired twist. Replace some or all of the vegan cream with coconut milk for a creamy coconut curry flavor.
- Mushroom and Potato Vegan Soup: Add sautéed mushrooms to your soup for an earthy, umami flavor. You can also replace a portion of the vegan cream with vegetable broth to make it lighter.
- Mexican-inspired Vegan Potato Soup: Add some Mexican flavor by adding corn kernels, diced tomatoes, cumin, and chili powder. Garnish with chopped cilantro for a fresh finish.
- Thai-inspired Vegan Potato Soup: Infuse some Thai flavor into your vegan potato soup by simmering the soup with lemongrass and ginger. Stir in red curry paste and lime juice for a Thai twist. Garnish with fresh cilantro.
🍽️What To Serve With Vegan Potato Soup
There's lots of things that complement vegan potato soup. Here's a few suggestions:
- Crusty Bread or Garlic Bread: Try my crusty semolina bread. It's absolutely delicous. Or, go in for some easy vegan garlic rolls.
- Salad: A simple green salad like this Chick-fil-A Kale Salad Recipe would be ideal. You could also try this vegan chickpea salad with tahini dressing.
- Roasted Vegetables: Roasted veggies, like Brussels sprouts, asparagus, or broccoli, are a fantastic side for vegan potato soup. The caramelized, slightly crispy texture will add depth to your meal.
- Fruit Salad: A light and refreshing fruit salad like this Mexican fruit salad would be a great accompaniment.
- Vegan Grilled Cheese Sandwiches: Vegan grilled cheese sandwiches are perfect for dipping into this dairy-free potato soup.
❄️Storage Instructions
Refrigerator
To store your creamy vegan potato soup, start by allowing it to cool to room temperature if it's still hot. Then, transfer the soup to an airtight container, and if you have a large batch, divide it into smaller portions for easier storage. Place the container in the refrigerator, where it can typically be kept fresh for up to 3-4 days.
Freezer
Ensure the soup has cooled completely before freezing. Next, transfer the soup to an airtight, freezer-safe container or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Leave some space at the top to account for liquid expansion when freezing.
Your creamy vegan potato soup can be frozen for approximately 2-3 months. After this period, it may still be safe to eat, but the quality may decline.
Thawing And Reheating
When you're ready to eat your frozen soup, move it from the freezer to the refrigerator to thaw overnight.
Once thawed, reheat the soup either on the stovetop over low to medium heat, stirring occasionally, or in the microwave with short intervals, stirring in between. Adjust the consistency with a little water or vegan cream if needed, as soups can thicken during freezing.
🙋Frequently Asked Questions
For potato soup, waxy potatoes like Yukon Golds or red potatoes tend to hold up best. They maintain their shape and texture during cooking, resulting in a creamy yet slightly firm consistency in the soup. These potatoes have a lower starch content compared to russet potatoes, which makes them less likely to break down and become mushy when simmered in the soup.
otato soup can become gummy or gluey in texture when the potatoes release too much starch during cooking. This typically happens when high-starch potatoes, like russet potatoes, are overcooked or boiled vigorously. The excess starch can make the soup thick and sticky instead of creamy and smooth. To avoid gumminess, it's best to use waxy potatoes like Yukon Golds and be mindful of not overcooking them, as well as avoiding excessive stirring during the cooking process.
Yes, you can! Simply swap the flour for cornstarch or arrowroot powder. Mix about 1-2 tablespoons of cornstarch or arrowroot powder with a small amount of cold water to create a slurry before adding it to your soup. Stir well and let it simmer until the soup thickens to your desired consistency.
You Might Also Like These Vegan Soup Recipes
Bok Choy Soup With Garlic & Ginger
Creamy Gluten Free And Dairy Free Tomato Soup
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Fasolada - Easy Greek Bean Soup
Ultimate Vegan Stew With Dumplings
📖 Recipe
Vegan Potato Soup
Ingredients
- 2 cups potatoes peeled and chopped
- 1 carrot finely chopped
- 1 leek finely chopped
- 1 stalk of celery chopped
- 3 cloves garlic minced
- 1 tablespoon vegan butter tub or block is fine
- 2 cups vegetable broth
- ½ cup coconut milk
- 4 tablespoons vegan shredded cheddar meltable
- 2 tablespoons all purpose flour
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Melt the butter in a large saucepan over medium-low heat and saute the leeks, carrots and celery for 5 minutes, stirring occasionally. Add the garlic and saute for another minute.
- Add all purpose flour, salt and pepper. Stir to combine and saute for another 2 minutes.
- Pour in half a cup of broth and stir until any lumps of flour dissolve (a couple of minutes).
- Pour in the remaining broth, add chopped potatoes and bay leaf. Simmer the soup for 20 minutes or until the potatoes are tender.
- When the potatoes are fork tender, remove the bay leaf and add the coconut milk and vegan cheese. Cook the soup for another 5 minutes, stirring occasionally
- Using an immersion blender, blend the soup until you achieve a creamy consistency, adding water (broth) if the soup is too thick. If you don't have an immersion blender, you can puree the vegan potato soup in a food processor.
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