Vegan Potato Soup - an easy, incredibly creamy soup with tender, melt-in-your-mouth potatoes! A 30 minute, one pot recipe!
This vegan potato soup is a weeknight must! It's hearty and creamy - perfect for the cooker weather. It has a slight tang thanks to some vegan yogurt and a pleasant, but not overwhelming cheesiness.
It's also so incredibly easy, made in one pot, and ready in 30 minutes or less. Top it with vegan sour cream, chives and pair it with a good loaf of bread and dinner is served!
Reasons to love this recipe!
- A simple, hearty, one pot soup recipe!
- No blending or other complicated steps to achieve its dreamy creamy texture.
- It's vegan, vegetarian, and can be gluten free.
Ingredients and substitutions:
- Vegan butter - I like either Miyoko's brand or my easy vegan butter.
- Onion - yellow or white work best.
- Garlic - freshly minced.
- Celery - builds flavor.
- Salt and pepper - to enhance the flavors of the soup!
- Flour - I used gluten free flour, but regular all purpose or white whole wheat both work.
- Vegetable broth - if possible, choose a vegetable broth that does not have tomato or tomato paste. I find it takes over the delicate flavors of the soup and changes the color to an orange/red. I like this no-chicken broth.
- Vegan milk - I like soy milk since it has, in my opinion, the creamiest texture of any store bought plant-based milk. Cashew milk would be nice too, but use whatever milk you prefer.
- Gold potatoes - if using russet or red potatoes, peel them so that their skin does not discolor the soup. Gold potatoes are fine with their skin on.
- Nutritional yeast - adds a mild cheesiness and depth of flavor.
- Plain vegan yogurt - make sure it is both plain AND unsweetened. I have found that some vegan "plain" yogurts still have added sugar - we want tang, not sweetness. I like to use Culina plan yogurt.
How to make vegan potato soup:
Cook the vegetables: Melt the butter in your soup pot or dutch oven and cook the onion and celery until softened. Stir in the garlic and cook until the garlic is fragrant. Add the flour and stir until the flour is coated and no streaks of white flour are left in the pot.
Simmer: Add the broth, milk, potatoes, nutritional yeast, salt, pepper, and bring to a simmer. Cover and cook until the potatoes are fork tender.
Finish: Remove the soup from the heat and stir in the yogurt. Ladle into bowls and top with chives. Enjoy!
Leftovers?
Wonderful! This soup makes great leftovers. Store the soup in a lidded container, or just pop the lidded dutch oven in the fridge, for 3-5 days. Reheat on the stove or in the microwave.
For longer storage, freeze the soup in a lidded container or freezer bag. Thaw before reheating.
How to garnish vegan potato soup?
I kept it simple with vegan sour cream and chives, but you can also add vegan bacon bits, thinly sliced green onion, and vegan cheese. Yum!
What to serve with vegan soup?
To make this soup a meal, I like to serve it with some nice crusty bread and butter.
If you're having this as a starter to a larger meal, it would be great with Vegan Crab Cakes and a seasonal salad. Or instead, try it as a starter for these vegetarian cabbage rolls!
More soup recipes to keep you warm!
- Korean Tofu Soup
- Lebanese Lentil Soup
- Vegan Chicken Noodle Soup
- Roasted Red Pepper Soup
- Pumpkin and Sweet Potato Soup
- Instant Pot Vegetarian Chili
- Vegan Wild Rice Soup
Vegan Potato Soup
Description
Vegan Potato Soup - an easy, incredibly creamy soup with tender, melt-in-your-mouth potatoes! A 30 minute, one pot recipe!
Ingredients
- 3 tablespoons vegan butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 cup diced celery
- 1-2 teaspoons salt
- ½ teaspoon pepper
- ¼ cup flour
- 2 cups vegetable broth
- 2 cups dairy-free milk
- 1 ½ pounds gold potatoes, diced
- 2 tablespoons nutritional yeast
- ½ cup plain vegan yogurt
Instructions
Over medium heat, melt the butter in a large soup pot or dutch oven. Add in the onion, celery and cook until softened, about 5 minutes. Stir in the garlic and cook until the garlic is fragrant, about 60 seconds. Add the flour and stir until the flour is coated and no streaks of white flour are left in the pot, 1-2 minutes.
Add the broth, milk, potatoes, nutritional yeast, salt, pepper, and bring to a simmer. Cover and cook until the potatoes are fork tender, about 15 minutes.
Remove the soup from the heat, uncover, and stir in the yogurt. Ladle into bowls and top with chives. Enjoy!
Notes
Vegan butter: I like either Miyoko's brand or my easy vegan butter.
Salt: potatoes need a lot of salt to bring out their flavor, so I like this soup with a full 2 teaspoons of salt. If that seems like too much for you, start small and add as you go!
Flour: I used gluten free flour, but regular all purpose or white whole wheat both work.
Vegetable broth: if possible, choose a vegetable broth that does not have tomato or tomato paste. I find it takes over the delicate flavors of the soup and changes the color to an orange/red. I like this no-chicken broth.
Milk: I like soy milk since it has, in my opinion, the creamiest texture of any store bought plant-based milk. Cashew milk would be nice too, but use whatever milk you prefer.
Potatoes: if using russet or red potatoes, peel them so that their skin does not discolor the soup. Gold potatoes are fine with their skin on.
Vegan yogurt: make sure it is both plain AND unsweetened. I have found that some vegan "plain" yogurts still have added sugar - we want tang, not sweetness. I like to use Culina plan yogurt.
Hi Laurel, I was just wondering why I see many recipes using Gold potatoes or
a similar type? Are they more nutritious?
Hi Patrice! Great question. Calling for different types of potatoes in recipes often has to do with their starch content. Russet potatoes have a lower starch content making them perfect for creating fluffy dishes like mashed potatoes. Gold potatoes have a higher starch content which helps to create a creamier soup making them ideal for this recipe. Red potatoes would be a good substitute for this soup too.