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, I've got you covered with detailed instructions. For more vegan soup recipes, try my vegetarian white bean chili and garbanzo bean soup.
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⭐️ Why This Soup is the Best
- A creamy, hearty, and simple homemade soup that's loaded with savory flavor
- Healthy soup that's naturally gluten-free and dairy-free/vegan; it's also high in fiber, potassium, and complex carbohydrates.
- 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
🥔 Ingredient Notes
- 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.
- Coconut milk - Adds extra (non-dairy) creaminess without adding coconut flavor
- White wine vinegar - Gives our soup a pop of brightness
📝 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.
- Slow cooker/crockpot instructions: Place all ingredients into your slow cooker 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.
- 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 Your Soup
- Serve soup as an appetizer, light lunch, or main entree
- Pair potato soup 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.
- 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
Potato soup makes a healthy option, as it's naturally gluten-free and dairy-free/vegan; it's also high in fiber, potassium, and complex carbohydrates.
Because of the starch and creaminess of Yukon gold potatoes, this soup is naturally thick and creamy. However, if you want it even thicker, you can use less broth.
Peeling potatoes isn't necessary if you use red or Yukon gold potatoes, as they have thin skins.
🍽 More Soup Recipes
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Creamy Vegan Potato Soup Recipe
Equipment
- large pot or Dutch oven
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 4 garlic cloves, minced
- 2 bay leaves
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds Yukon gold potatoes, diced ½-inch
- 2 cups vegetable broth
- 14 ounces coconut milk
- 1 teaspoon white wine vinegar
- ¼ cup scallions, chopped (optional garnish)
- ¼ cup fresh parsley, chopped (optional garnish)
Instructions
- 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. (I used a potato masher and mashed about half of the soup for a thicker consistency.)
- 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.
Notes
- 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.
- 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.
- Choose consistency. Depending on your desired thickness, use a potato masher or a food processor to create a creamy texture.
Barb Haner
I will be making this recipe this week. Light snow flurries in Santa Fe today and this soup sounds so good for the chill in the air!
MaryAnne
Yay - let me know how it turns out! 😍
Barb Haner
I made this recipe tonight for dinner. So much flavor! I have enough left over to put a few meals in the freezer. I highly recommend trying this. Also so easy to prepare!
MaryAnne
So glad you enjoyed it! And yes - it freezes really well!