Description
Classic vegan potato soup is hearty, creamy comfort without dairy. It’s budget-friendly, customizable, and ready in 35 minutes. You’ll love its versatility—whether chunky and rustic or ultra-smooth and elegant. With just the right amount of smoky flavor, it’s perfect for cozy dinners or for a quick, easy meal.
Ingredients
- 2 tbsp olive oil (or 1/4 cup water)
- 1 large yellow onion, diced
- 2-3 carrots, diced
- 2 celery ribs, diced (optional)
- 4-5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 1/2 lbs (about 6 medium) Yukon or russet potatoes (peeled & cut into 3/4 inch cubes)
- 1-2 bay leaves
- 3-4 cups vegetable broth (low-sodium preferred)
- 1 cup vegan cream (or 1 can coconut cream)
- 2 tablespoons nutritional yeast, optional for cheesy flavor
- Salt and black pepper to taste
- fresh parsley, for garnish (optional)
For topping (optional):
- Crispy roasted chickpeas or coconut bacon (store-bought or homemade)
- Chopped fresh chives or green onions
- Extra nutritional yeast or vegan cheddar shreds
- A swirl of coconut cream or cashew sour cream
- Freshly cracked black pepper
- Optional: sautéed mushrooms or steamed broccoli florets
Instructions
Sauté the base: Heat 1-2 tbsp olive oil or vegan butter in a large pot over medium heat. Add diced onion, carrots, and optional celery. Cook until softened, about 5 minutes. Stir in minced garlic, thyme, and smoked paprika, then continue to sauté for 1-2 minutes, until fragrant.
Add potatoes & liquids: Stir in cubed potatoes, vegetable broth, and bay leaf. Bring to a boil, then simmer for 15-20 minutes, until the potatoes are fork-tender.
Make it creamy: Stir in cream of choice. Optionally, use an immersion blender (or a regular blender in batches) to blend partially or fully, as needed, for the desired texture (remove bay leaves). Leave some chunks for heartiness or blend smooth for elegance. A potato masher works for a rustic version.
Finish & season: Taste and adjust salt, pepper, or add nutritional yeast. Simmer a few more minutes. Remove bay leaf.
Serve with a chunk of artisan bread or a side house salad. Enjoy!
Notes
Store: Keep in the fridge up to 5 days. Freezes well for up to 2 months (thaw overnight and reheat gently, adding a splash of broth).
Oil-Free: Use 1/4 cup water or extra broth for sautéing.
Nut-free & lighter: Swap cashew or coconut cream for blended silken tofu + extra oat milk. Still ultra-creamy, just less indulgent.
Texture control: Blend half for the perfect chunky-creamy balance. Opt to leave some (or all) of the skin on the potatoes for rustic, chunkiness, and extra nutrition (fiber).
Flavor boosts: Nutmeg or marjoram for warmth; vegan sausage for a German-inspired twist; fresh herbs like parsley or rosemary at the end.
Make-ahead: Tastes even better the next day. It thickens in the fridge—thin with broth when reheating. Freezes well for up to 3 months.
Instant Pot (20 minutes): Sauté, then pressure-cook HIGH for 8 minutes, quick-release, and add vegan cream. Remove bay leaves.
Slow Cooker: Add everything to the bowl insert, except the vegan cream of choice, cook on LOW for 6-8 hours or HIGH for 3-4 hours. 15 minutes before done, stir in the cream and serve when warmed through.
Nutritional information is calculated without oil. Olive oil will add approx. 5 g of fat and 90 calories per serving.
- Prep Time: 10
- Cook Time: 25 min
- Category: Entree, Soup
- Method: Simmer
- Cuisine: American