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Vegan Potato Soup

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.
Course Soup
Cuisine American, Gluten-free
Keyword dairy free, vegan potato soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 205kcal
Author Cindy Gordon | Vegetarian Mamma


  • Chef's knife
  • Soup pot
  • Whisk
  • 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!


Calories: 205kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 13g | Sodium: 1313mg | Potassium: 291mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3890IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg