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–+ servings
Two bowls of vegan potato soup with ingredients arranged around them.
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5 from 14 votes

Vegan Potato Soup

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish, Soup
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 248kcal
Author: Iosune Robles

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
US Customary - Metric

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.
    Sautéed onion cooked in a pot until golden brown.
  • Add the garlic and cook for 1–2 minutes, just until it smells fragrant.
    Sautéed onion and garlic cooked in a pot until golden and fragrant.
  • Sprinkle in the flour and whisk well for 1–2 minutes until it’s fully mixed in and no longer tastes raw.
    Onion, garlic, and flour cooked together in a pot.
  • Slowly pour in the broth while whisking to avoid lumps.
    Vegetable broth added to the onion, garlic, and flour mixture in a pot.
  • 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.
    Plant milk, salt, and pepper added to the soup base in a pot.
  • 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.
    Vegan potato soup cooked in a pot.
  • Take the pot off the heat, then stir in the nutritional yeast and lemon juice until everything is well combined.
    Cooked vegan potato soup with nutritional yeast and lemon juice stirred in the pot.
  • 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.
    Partially blended vegan potato soup in the pot.

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.

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 38g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 913mg | Potassium: 904mg | Fiber: 5g | Sugar: 4g | Vitamin A: 507IU | Vitamin C: 34mg | Calcium: 179mg | Iron: 2mg
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