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Square photo of a bowl of vegan potato soup

Vegan Potato Soup

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 25 mins
  • Total: 35 mins
  • 4 1x
  • Soup, Main Dish
  • American
  • Vegan

Servings 4 1x

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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!


  • 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)


  1. Heat the oil in a large pot and cook the onion over medium-high heat until golden brown, stirring occasionally. 
  2. Add the flour and whisk well for about 1 to 2 minutes until it’s cooked and fully incorporated.
  3. Slowly add in the stock while whisking.
  4. 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.
  5. Add the potatoes and bring the soup to a boil.
  6. Then cover it and simmer for about 15 minutes or until the potatoes are soft.
  7. Remove from the heat, add the nutritional yeast and the lemon juice and stir until well combined.
  8. 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.
  9. Serve immediately with toppings like tempeh bacon and chopped chives, or eat it with some seitan or tempeh.
  10. Keep the leftovers in an airtight container in the fridge for 3-4 days.


  • 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.


  • 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