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A bowl of vegan potato soup with sour cream and chives.

Vegan Potato Soup

  • Author: Laurel Perry

Description

Vegan Potato Soup – an easy, incredibly creamy soup with tender, melt-in-your-mouth potatoes! A 30 minute, one pot recipe!


Ingredients

Units Scale
  • 3 tablespoons vegan butter
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 cup diced celery
  • 12 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup flour
  • 2 cups vegetable broth
  • 2 cups dairy-free milk
  • 1 1/2 pounds gold potatoes, diced
  • 2 tablespoons nutritional yeast
  • 1/2 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.