This Vegan Potato Soup is an easy, hearty recipe I've been making for years, and it always turns out thick, creamy, and incredibly comforting. It's ready in about 30 minutes and made with simple, everyday ingredients, making it perfect for busy weeknights or cold days. The potatoes simmer in a flavorful broth until tender, creating a rich and cozy soup you can always count on.
It all comes together with a few easy steps. The onions and garlic build a flavorful base, the flour helps create a thick and creamy texture, and the potatoes simmer until they're perfectly tender. The nutritional yeast adds a rich, savory taste that makes the soup feel extra cozy without any dairy. You can leave it chunky or give it a few quick pulses with an immersion blender for an even creamier finish.
I usually serve this soup with something simple on the side to round out the meal. Warm crusty Vegan Bread is my go-to because it's perfect for dipping, but a light green salad or a vegan grilled cheese-style sandwich also works really well if you want something more filling. And if you like toppings, green onions or chives, vegan bacon bits, or a little vegan cheddar add great flavor and make each bowl even more satisfying.
If you're looking for more cozy soup ideas, you might also like my Vegan Potato Leek Soup, Vegan Broccoli Cheddar Soup, or Vegan Potato and Corn Chowder. They're all easy to make, super comforting, and great to keep on rotation when you want something warm and satisfying.
Vegan Potato Soup Ingredients
- Olive oil: I like using extra virgin olive oil for its rich flavor, but regular olive oil works too. You can also use avocado oil or any neutral cooking oil.
- Onion: I usually go for yellow onion because it has a mild flavor, but red, white, or sweet onion all work fine.
- Garlic
- Flour: All-purpose flour thickens the soup nicely. A gluten-free blend works too. Whole wheat flour is okay, but it can make the soup a little darker.
- Vegetable Broth: Broth adds more flavor, but water works if that's what you have. Store-bought or homemade are both great.
- Unsweetened Plant Milk: I use Soy Milk because it's creamy and holds up well when heated. Just make sure it's unsweetened. Almond Milk, Cashew Milk, or Oat Milk also work.
- Salt
- Ground black pepper
- Potatoes: Russet or Yukon Gold are best because they make the soup extra creamy. Waxy potatoes work, but the texture won't be as smooth.
- Nutritional yeast: It gives the soup a savory, cheesy flavor. If you don't have it, use vegan cheddar or any shredded vegan cheese, or just leave it out.
- Lemon juice: It's optional, but a little squeeze really brightens the flavor and cuts through the richness. If you don't have lemon, a tiny splash of apple cider vinegar works too.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Potato Soup
- Heat the oil in a large pot over medium-high heat. Add the onion and sauté for 3-5 minutes, until it starts to brown.
- Stir in the garlic and cook for another 1-2 minutes, just until it becomes fragrant.
- Add the flour and whisk it in for a minute or two to cook it off and help form the base of the soup.
- Slowly pour in the vegetable broth while whisking so the mixture stays smooth.
- Add the plant milk, salt, and pepper, and give everything a good mix. Adjust the liquid if you want the soup thinner or thicker.
- Add the potatoes, bring everything to a boil, then cover and simmer for about 15 minutes, or until the potatoes are tender.
- Take the pot off the heat and stir in the nutritional yeast and lemon juice until fully combined.
- For a richer texture, blend the soup briefly with an immersion blender or mash some of the potatoes. Serve warm and enjoy.
How to Store and Reheat Leftovers
- Refrigerator: Store the soup in an airtight container for 3-4 days. It will thicken as it sits, which is totally normal.
- Freezer: You can freeze it, but keep in mind that soups with potatoes and plant milk may change in texture once thawed. If you don't mind a slightly different consistency, it will keep well for up to 2-3 months.
- To reheat: Warm it on the stovetop over medium heat or in the microwave. Add a splash of broth or plant milk as needed to loosen it up, since it thickens in the fridge.
Serving Suggestions
This soup is delicious on its own, but toppings make it even better. Green onions or chives add a fresh, bright flavor, and a dollop of Vegan Sour Cream, some vegan cheddar, or a handful of vegan bacon bits makes each bowl even more satisfying.
If you want something homemade, you can also top it with my Tofu Bacon, Tempeh Bacon, Vegan Bacon, or Eggplant Bacon for an extra smoky crunch. Croutons, crispy roasted potatoes, or fresh parsley are also great options if you want a little extra texture or color.
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Vegan Potato Soup
Ingredients
- 2 tablespoons oil, I used olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups vegetable broth, or water
- 3 cups unsweetened plant milk, I used soy milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 pounds potatoes, peeled and cubed, Russet or Yukon Gold work best
- ½ cup nutritional yeast
- 2 tablespoons lemon juice, optional
Instructions
- Heat the oil in a large pot over medium-high heat and cook the onion for about 3-5 minutes, or until it turns golden brown, stirring every now and then.
- Add the garlic and cook for 1-2 minutes, just until it smells fragrant.
- Sprinkle in the flour and whisk well for 1-2 minutes until it's fully mixed in and no longer tastes raw.
- Slowly pour in the broth while whisking to avoid lumps.
- Add the plant milk, salt, and pepper, then give everything a good stir. Add a little more or less liquid depending on how thick you want your soup.
- Add the potatoes and bring the soup to a boil. Cover the pot, lower the heat, and simmer for about 15 minutes or until the potatoes are nice and soft.
- Take the pot off the heat, then stir in the nutritional yeast and lemon juice until everything is well combined.
- If you want a thicker, creamier soup, give it 3-4 quick pulses with an immersion blender or mash some of the potatoes with a potato masher. This step is totally optional. Serve warm and enjoy.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days; the soup will naturally thicken as it chills.
- You can freeze it for 2-3 months, but the texture may change a bit because of the potatoes and plant milk.
- Reheat on the stovetop over medium heat or in the microwave until warm, stirring occasionally. Add a splash of broth or plant milk if the soup gets too thick.
Kierra says
I’ve made this recipe 3 times already, twice for vegan guests at dinner parties. The non-vegans were eating it faster than the vegans! It’s delicious as is. I only added bacon seitan for that bacon flavor.
Iosune says
Hi Kierra! Thank you so much for sharing! I’m thrilled to hear the recipe was a hit with both vegan and non-vegan guests. Adding bacon seitan sounds like a fantastic idea for that smoky flavor. So glad you enjoyed it!
Beauty says
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Iosune says
Hi Beauty! Thanks for your comment 🙂 Have a nice day!