Creamy, classic potato soup goes dairy-free! This vegan potato soup is easy to make, totally meal-worthy, and super comforting. Perfect for dinner on a chilly night!
My mom’s potato soup was one of my favorite things when I was growing up! I went vegetarian pretty young and it was one of those meals that could be pretty easily tweaked to suit my diet: just replace the chicken broth with vegetable broth.
I recently got a craving for that soup and decided it was time to veganize it. Fortunately, that’s pretty easily done with just a few simple swaps!
My vegan potato soup turned out just as delicious as Mom’s original version. This soup was cozy, comforting, and you’d never know it was dairy-free!
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Ingredients You’ll Need
- Vegan butter. This ingredient is normally sold near the regular butter at the supermarket. Look for brands like Earth Balance and Miyoko’s.
- Veggies. Potato soup isn’t just about potatoes. This version is made with onions, celery and carrots.
- Garlic.
- Flour. This helps thicken up the soup. I’ve only tested the recipe myself with all-purpose wheat flour, but I’ve heard from readers that it works with gluten-free blends as well.
- Vegetable broth.
- Non-dairy milk. We’re using this instead of dairy milk, for a rich and creamy base. I used Silk cashew milk for this batch. Oat or almond milk would also work well. Be careful with using soy milk, as the vinegar could cause some separation. For an extra rich and creamy batch of vegan potato soup, use a cup or so of full-fat coconut milk (the kind in a can) combined with another non-dairy milk. Check out my guide to dairy-free milk if you need help choosing a variety!
- Russet potatoes. Feel free to substitute with red or gold potatoes if you prefer.
- Herbs. Thyme and bay leaves add depth of flavor to our potato soup.
- White wine vinegar. For just a touch of tartness to balance out the flavors. Trust me, this makes the soup! Regular white vinegar can be substituted if that’s what you have on hand.
- Salt & pepper.
How It’s Made
- Melt your vegan butter in a large pot, then add your veggies and cook them up for about 10 minutes, until they begin to soften. Add the garlic and let it cook for just another minute, until very fragrant.
- Sprinkle in the flour, just a bit at a time. Stir the veggies to coat them with the flour, and continue cooking and stirring everything for about a minute.
- Pour in your broth, just a bit at a time, whisking frequently to break up any lumps that form from the flour.
- Add the milk, herbs, and potatoes. Bring everything up to a simmer and let it cook until the potatoes and veggies are tender, about 30 minutes.
Tip: Test your potatoes for doneness by checking to see if you can easily pierce them with a fork. If you can, the soup is ready.
Grab a bowl and dig in!
Tip: Vegan potato soup is excellent on it’s own, but it’s also great with toppings! Try shredded vegan cheese, vegan sour cream or cashew cream, hot sauce, tempeh bacon, chopped fresh parsley, scallions or chives.
Leftovers & Storage
Leftovers of this soup keep great! Store them in a sealed container in the fridge for up to 3 days. The soup may thicken up over time — add a bit more non-dairy milk when you reheat it if needed.
I don’t recommend freezing your vegan potato soup, as freezing can alter the texture of potatoes.
More Vegan Soup Recipes
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Classic Vegan Potato Soup
Creamy, classic potato soup goes dairy-free! This vegan potato soup is easy to make, totally meal-worthy, and super comforting. Perfect for dinner on a chilly night!
Ingredients
-
¼
cup
vegan butter -
1
large onion,
diced -
1
cup
diced celery
(about 3 stalks) -
1
cup
chopped carrots
(about 3 carrots) -
4
garlic cloves,
minced -
3
tablespoons
all-purpose flour -
2 ½
cup
vegetable broth -
2 ½
cups
unflavored non-dairy milk -
1 ¾
pounds
Russet potatoes
(about 4 medium potatoes), scrubbed, peeled, and cut into 1-inch pieces -
1
teaspoon
dried thyme -
2
bay leaves -
1 ½
teaspoons
white wine vinegar - Salt and pepper to taste
Instructions
-
Melt the butter in a large pot over medium heat.
-
Add the onion, celery, and carrot. Sweat the veggies until softened, about 10 minutes, stirring frequently.
-
Add the garlic to the pot and cook it for about 1 minute, until very fragrant.
-
Begin sprinkling the flour into the pot, a bit at a time, stirring between additions so the flour coats the veggies. Cook the veggies and flour for about a minute, stirring frequently.
-
Begin adding broth to the pot, a bit at a time, whisking each addition in to eliminate any lumps formed by the flour.
-
Once all the broth has been added, stir in the milk, potatoes, bay leaf and thyme.
-
Raise the heat and bring the liquid to a boil.
-
Lower the heat and allow the soup to simmer, stirring occasionally, until the base thickens a bit and the potatoes are tender, about 25 to 30 minutes.
-
Remove the pot from heat. Remove and discard the bay leaves. Stir in the vinegar and season the soup with salt and pepper to taste.
-
Ladle into bowls and serve.
Nutrition Facts
Classic Vegan Potato Soup
Amount Per Serving (1.5 cups)
Calories 217
Calories from Fat 77
% Daily Value*
Fat 8.6g13%
Saturated Fat 2.4g12%
Sodium 411mg17%
Potassium 706mg20%
Carbohydrates 30.2g10%
Fiber 4.9g20%
Sugar 4.6g5%
Protein 4.6g9%
Calcium 234mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.