Creamy Vegan Potato Soup

This vegan potato soup is a simple homemade soup that's packed with savory flavor, budget-friendly, and ready in 30 minutes. It's a healthy soup recipe that uses coconut milk for dairy-free creaminess, is naturally gluten free, and is loaded with fiber. No need to peel your potatoes, and you can even choose your own texture and consistency.

You will be blown away by the amount of complex flavor from such a simple vegan potato soup. I would like to think that I conducted magic in my kitchen. 😉

By sweating our onion, celery, and carrots, we build nuanced and deep savory flavor, and the garlic and bay leaves add to the symphony. I promise you that the coconut milk doesn't add coconut flavor, just rich creaminess.

And if you prefer to make soup using a slow cooker or Crock Pot, I've got you covered with detailed instructions below. For more vegan soup recipes, try my chili with white beans and garbanzo bean soup.

Jump to:

• ⭐️ Why This Potato Soup is the Best
• 🥔 Notes on Soup Ingredients
• ⏲️ Slow Cooker/Crockpot Instructions
• 📝 Soup Variations & Substitutions
• 🔪 How To Make Vegan Potato Soup
• 🥣 How To Serve Potato Soup
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍽 More Vegan Soup Recipes
• Vegan Potato Soup Recipe

⭐️ Why This Potato Soup is the Best

• A creamy, hearty, and simple homemade soup that's loaded with savory flavor
• Healthy soup that's naturally gluten-free, dairy-free/vegan, and high in fiber
• Budget-friendly soup recipe
• Choose your own desired texture and consistency
• Easy vegetarian soup made with simple ingredients and ready in 30 minutes
• Slow cooker/crockpot instructions provided
• Makes 4 entree servings or 6 appetizer servings
• Fantastic meal-prep option with make-ahead instructions provided

🥔 Notes on Soup Ingredients

• Onion, carrot, and celery - Sweating these ingredients at the beginning of making soup builds complex flavor.
• Garlic - I recommend fresh garlic for optimal flavor.
• Bay leaves - Gives our soup a subtle peppery and minty flavor; remember to remove them before blending.
• Yukon gold potatoes - These thin-skinned and creamy potatoes don't need to be peeled and are perfect for making creamy soup. When dicing your potatoes, try to keep the size uniform/consistent for even cooking.
• Coconut milk - Adds extra (non-dairy) creaminess without adding coconut flavor
• White wine vinegar - Gives this soup a pop of brightness

⏲️ Slow Cooker/Crockpot Instructions

Place all ingredients into your slow cooker/Crock Pot and cook on low for 4-5 hours, or high for 2-3 hours, until potatoes are fork-tender. Take soup off of the heat, remove bay leaves, and stir in white wine vinegar. Use a potato masher or a food processor to create a creamy texture.

📝 Soup Variations & Substitutions

• Potatoes - Red potatoes can be substituted, as well as russet potatoes, but the latter will need to be peeled before using.
• Coconut milk. You can substitute half & half or whole milk for the coconut milk, but it won't be dairy-free.
• Adjust thickness. Add more or less broth to create your preferred consistency.
• Herbs. Add fresh herbs, like thyme or rosemary.

🔪 How To Make Vegan Potato Soup

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook for 3-4 minutes. Add garlic, bay leaves, salt, and pepper, and cook for another minute.

Stir in diced potatoes, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are fork-tender.

Remove bay leaves. Take soup off of the heat and stir in white wine vinegar. Depending on your desired texture and consistency, you can either use a potato masher or a food processor to create a creamy texture.

Serve hot and garnish with scallions, parsley, or your preferred garnish. Store leftovers in an airtight container in the fridge for up to 4 days.

🥣 How To Serve Potato Soup

• Serve soup as an appetizer, light lunch, or main entree
• Pair with sourdough cornbread, shaved fennel salad, or Impossible meatballs.
• Garnish with your favorite soup toppings, like croutons, chives, cheddar cheese, yogurt, or crispy bbq chickpeas.

👩🏼‍🍳 Expert Tips

• Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
• How to freeze: Pour into single serving freezer-safe bags and freeze for up to 3 months. To thaw, place in the refrigerator overnight.
• Aim for uniformity. When dicing your potatoes, try to keep the size consistent for even cooking.
• Make ahead: Prepare up to 24 hours ahead of time and keep chilled until ready to serve.
• Remove bay leaves. Don't forget to remove them before blending or mashing your soup.
• To reheat: Place on stovetop over medium-low heat for 10-15 minutes (giving it a few good stirs), or until heated through.
• Choose consistency. Depending on your desired thickness, use a potato masher or a food processor to create a creamy texture.

💬 Frequently Asked Questions

🍽 More Vegan Soup Recipes

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