Vegan Potato Soup is super creamy and perfect for winter! This simple soup is packed with carrots, celery, onions, and yellow potatoes for a heartwarming, comforting dinner in an hour.
VEGAN POTATO SOUP RECIPE
I love soup season but I don’t love all the cream in soups! This Vegan Potato Soup is a filling and delicious option that’s dairy free but still so creamy!
You know I love potatoes, so I would never steer you wrong with a bowl of warm potatoey goodness! You’ll never miss the cream or butter with this potato soup recipe.
INGREDIENTS IN VEGAN POTATO SOUP
Potatoes: I use yellow potatoes for this vegan potato soup because they’re super creamy, but you could also use Russet potatoes. I don’t usually use red potatoes because they’re more waxy.
Dairy-free butter: The oil in dairy-free butter helps the onions, carrots, and celery soften before simmering with the potatoes. You can also use a neutral oil for this, but the vegan butter adds more flavor.
Onion: Onions bring a sweet and sharp flavor to this potato soup recipe. Sweet onions are my favorites for cooking!
Celery: I love celery because it adds a natural peppery flavor. It’s also packed with nutrients and a great crunch!
Carrots: Carrots are my FAVORITE vegetable because they’re like a natural dessert! These sweet orange root veggies help thicken the soup and make it sweeter.
Garlic salt: Two birds, one seasoning! I like to add this instead of table salt because it adds more flavor. The added salt to the garlic powder brings the natural potato flavor out of the soup, too.
Flour: This is the key to thickening this soup without dairy. You can use regular or gluten-free all-purpose flour for this step.
Coconut milk: Make sure you’re using the canned full-fat coconut milk, not the one in the cartons. This also helps make the soup thick and creamy.
Vegetable broth: A good vegetable broth brings depth and flavor to a soup. I like to make my own with veggie scraps and keep it in the freezer until I need it.
If you have any questions, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE VEGAN POTATO SOUP
- First, dice up the onion, celery, and carrots, and sauté them in melted vegan butter in a soup pot. Season everything with garlic salt once the veggies have softened.
- Then, whisk the flour and broth together until super smooth and add it to the soup pot with the sautéed veggies. This will help thicken the vegan potato soup without dairy!
- Now, bring the liquid to a boil and add the potatoes. Simmer the potatoes until they are fork tender.
- Finally, add the full-fat canned coconut milk and simmer for a few minutes more before serving. I like to garnish mine with a little fresh parsley, but you can use sliced green onions, vegan cheddar cheese, or any toppings you love!
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
WHAT TO SERVE WITH VEGAN POTATO SOUP
Soup is a great main dish, but I like to serve it with sandwiches and salads and pretend I’m in a restaurant.
Keep it simple with an Air Fryer Grilled Cheese! It’s just as easy to make it with vegan cheese and olive oil or vegan butter.
I make this soup a lot in the fall and pair it with my fall tofu salad with apples, quinoa, dried cranberries, and kale.
For a crisp, clean side dish, try my Greek cucumber salad with all your favorite Mediterranean flavors.
HOW DO YOU MAKE POTATO SOUP THICKER?
This bowl of creamy potato goodness is best when its super thick. I like when it clings to the back of my spoon so I can lick it clean.
The flour and broth mixture should help thicken this soup as it simmers. The starches in potatoes are also natural thickening agents and will help get you a creamy soup every time.
If it’s still too thin, you can mix some cornstarch and water together and add it to the soup. Let it simmer for half an hour and see if it’s thicker.
One of my favorite ways to thicken potato soup is to blend it! I use an immersion blender straight into the soup pot, but a countertop blender works too!
Blend half for some chunks or all the soup for a super creamy vegan potato soup.
THE BEST VEGAN SOUP TOPPINGS
My favorite part about potato soup is the toppings! There’s so many things you can put on this potato soup and keep it vegan.
Herbs and veggies like parsley, green onions, chives, or oven-roasted potatoes are perfect with this soup recipe.
There’s SO many vegan products today that are just as good as the originals. For a classic potato soup, top this with vegan bacon bits, vegan cheese, and vegan sour cream.
Get fancy for a dinner party and make homemade croutons! It’s a great way to use a loaf of almost stale bread.
MORE YUMMY VEGAN RECIPES
If you love soup like I do, you’ll LOVE this Vegan Beef Stew. You read that right! All the savory comfort of a hearty stew with none of the meat.
Sweet potato casserole is my favorite fall recipe, and this vegan sweet potato casserole is quick and easy in the air fryer!
If you’re out of vegan bacon to top this soup, make your own! Vegan Air Fryer Bacon is one of my new air fryer favorites.
End the night with a fluffy classic: Vegan Banana Pudding! Top it all off with vegan whipped cream for a perfect end to a long day.
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Vegan Potato Soup
- Chef's knife
- Soup pot
- Can opener
- In a soup pot over medium heat, melt the butter and sauté the vegetables. Once softened, season with garlic salt.
- In a small bowl, mix together the broth and flour. Whisk until smooth. Add the mixture to the vegetables. Stir to combine.
- Bring pot to a boil and add potatoes. Once liquid boils again, simmer for 20 minutes or until potatoes are fork tender.
- Add canned coconut milk to soup pot, and stir to combine. Simmer for 5 minutes.
- Ladle into bowls and garnish with fresh parsley. Enjoy!
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.