Vegan potato soup, a healthier alternative to the classic recipe. It’s so creamy, comforting, and satisfying. To make it you only need 10 ingredients!
Vegan potato soup, an absolutely comforting and delicious dish. It’s creamy and super flavorful, easy to make, and very convenient to warm up your body during the cold winter days.
Although classic potato soup is not vegan, it’s pretty easy to make a plant-based version of this recipe. It actually turns out lighter but equally good, and it’s also healthier than the original one.
Besides, you can customize it with your favorite toppings. I usually add some chopped chives and tempeh bacon on top, but feel free to incorporate any ingredients you want to!
Vegan potato soup, tasty, satisfying, and very easy to prepare. To make it you need 10 simple and affordable ingredients you can find at any supermarket!
How to make vegan potato soup – Step by step
- Heat the oil in a large pot (photo 1) and cook the onion over medium-high heat until golden brown (photo 2).
- Add the flour (photo 3) and whisk well for about 1 to 2 minutes until it’s cooked (photo 3) and fully incorporated.
- Slowly add in the stock while whisking (photo 4).
- Then add the plant milk, salt, and pepper (photo 5) and stir until well combined.
- Add the potatoes (photo 6) and bring the soup to a boil.
- Then cover it and simmer for about 15 minutes (photo 7).
- Remove from the heat, add the nutritional yeast and the lemon juice (photo 8) and stir until well combined (photo 9).
- You can use an immersion blender and do 3-4 quick pulses or a potato masher to get a thicker and creamier soup (photo 10). This step is optional.
- Serve immediately.
Pro tips
- Yukon Gold potatoes are great for this recipe.
- If you want to reduce the amount of sodium in this potato soup, use water or low-sodium vegetable stock instead, omit the salt or just add less of it.
- If you can’t find nutritional yeast, feel free to use brewer’s yeast or a little bit of beer instead. You could also omit this ingredient, but it gives the soup a delicious cheesy flavor.
- Feel free to use any kind of unsweetened plant milk, although soy milk is my favorite one for this recipe.
Is potato soup vegan?
The classic potato soup is not vegan, as it’s usually made with butter, cow’s milk, bacon, cheese, and sour cream. However, for this recipe, I used tempeh bacon instead of regular bacon, extra virgin olive oil instead of butter, and soy milk.
I also replaced the cheese with nutritional yeast and added some lemon juice instead of sour cream, although you could also make it with vegan sour cream.
How long will this vegan potato soup keep?
If you have any leftovers, make sure to keep them in an airtight container in the fridge for 3-4 days.
How to serve vegan potato soup
This recipe is already quite filling and actually contains some protein if you add toppings like tempeh bacon. However, it goes really well with foods like seitan or tempeh. It’s the perfect dinner or lunch!
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Did you make this vegan potato soup recipe?
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Vegan Potato Soup
- Prep: 10 mins
- Cook: 25 mins
- Total: 35 mins
- 4 1x
- Soup, Main Dish
- American
- Vegan
Servings 4 1x
Vegan potato soup, a healthier alternative to the classic recipe. It’s so creamy, comforting, and satisfying. To make it you only need 10 ingredients!
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 onion, chopped
- 2 tbsp flour, gluten-free if needed
- 1 and 1/2 cups vegetable stock or water (375 ml)
- 1 and 1/2 cups unsweetened plant milk of your choice (375 ml), I used soy milk
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 pound potatoes (450 g), peeled and cubed, see notes
- 1/4 cup nutritional yeast (4 tbsp)
- 1 tbsp lemon juice (optional)
Instructions
- Heat the oil in a large pot and cook the onion over medium-high heat until golden brown, stirring occasionally.
- Add the flour and whisk well for about 1 to 2 minutes until it’s cooked and fully incorporated.
- Slowly add in the stock while whisking.
- Then add the plant milk, salt, and pepper and stir until well combined. Add more or less liquid (vegetable stock/water and milk), depending on how thick you want your soup to be.
- Add the potatoes and bring the soup to a boil.
- Then cover it and simmer for about 15 minutes or until the potatoes are soft.
- Remove from the heat, add the nutritional yeast and the lemon juice and stir until well combined.
- You can use an immersion blender and do 3-4 quick pulses or a potato masher to get a thicker and creamier soup. This step is optional.
- Serve immediately with toppings like tempeh bacon and chopped chives, or eat it with some seitan or tempeh.
- Keep the leftovers in an airtight container in the fridge for 3-4 days.
Notes
- Yukon Gold potatoes are great for this recipe.
- If you want to reduce the amount of sodium in this potato soup, use water or low-sodium vegetable stock instead, omit the salt or just add less of it.
- If you can’t find nutritional yeast, feel free to use brewer’s yeast or a little bit of beer instead. You could also omit this ingredient, but it gives the soup a delicious cheesy flavor.
- Feel free to use any kind of unsweetened plant milk, although soy milk is my favorite one for this recipe.
- Nutritional info has been calculated without the toppings.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 264
- Sugar: 3.6 g
- Sodium: 517 mg
- Fat: 10.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 32.6 g
- Fiber: 8.9 g
- Protein: 14.5 g
Update Notes: This post was originally published in April of 2019, but was republished with new photos, step by step instructions, and tips in September of 2020.
Absolutely DELICIOUS!! Thanks so much for all of your recipes. 😊
★★★★★
Thanks for your kind words Kelly 🙂
Just made this soup and it is so delicious! I added some carrots, broccoli and cauliflower, too. Perfect for a fall day. Thank you for another favorite 👏
Definitely a 5 star!
★★★★★
Thanks Serena 🙂
Hi Serena! So glad you liked our vegan potato soup 🙂 Have a nice day!
Such a simple and direct recipe with a super stellar taste. I’m so glad I found this in time to enjoy this fall and winter! I ran out of stock so used water and my milk of choice was thick-n-creamy oat milk. As-is this is great but I might add in red pepper flakes next time as I almost always like a bit of kick to my food. Also, next time I’ll double the recipe. Yum!
★★★★★
Hi Emily! That sounds so good! I’m glad you enjoyed our recipe 🙂
I made this soup today and loved it! I also added some carrots and a teaspoon of thyme and have to say its so simple and delicious I will make it over and over come the winter months!
Sounds so good! I’m glad you liked it 🙂 Have a nice day!
Love this soup, and so does my teenage daughter, I double the recipe and it’s gone in 3 days!
Hello Pam. Sounds amazing 🙂 So glad you enjoyed it!
This is the third time I do this recipe.. I love it!!!!!! Thank you for sharing 💚
★★★★★
Hi Thays! So glad you like it so much 🙂
I added some seasoned salt, onion powder, garlic powder and half a slice of chao cheese. 10/10 would recommend this recipe
★★★★★
Hi Shelby! Sounds great 🙂 So glad you enjoyed it!
I look forward so much for your vegan recipes each week. They are simple and fun to do. Next I like to see lunch recipes and snacks.
I am so happy you have this site for all of us who are vegans and your love to share it to all new vegans and experience vegans .
Keep up your compassion and wishing you the very best.
Hi George! Thank you so much for your kind words, you made my day 🙂 Have a great week!