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    Gastronotherapy » Recipes » Gluten Free

    Creamy Vegan Potato Soup

    Modified: Dec 2, 2024 · Published: Oct 24, 2022 · by MaryAnne · 8 Comments

    Jump to Recipe Jump to Video Print Recipe

    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.

    bowl of potato soup garnished with scallions, parsley, and pickled onions.

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    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

    recipe ingredients arranged on a table.
    • 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

    three bowls of potato soup with spoons and a green napkin.
    • 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.

    soup ingredients cooking in a large pot.

    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.

    broth, potatoes, and coconut milk added to soup.

    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.

    potato soup in large pot after having been mashed with potato masher.

    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.

    vegan potato soup on a table with croutons.

    🥣 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

    What can I use to thicken potato soup?

    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.

    Do I have to peel potatoes for soup?

    Peeling potatoes isn't necessary if you use red or Yukon gold potatoes, as they have thin skins.

    🍽 More Vegan Soup Recipes

    • bowl of chickpea soup with a spoon and piece of bread.
      Italian Garbanzo Bean Soup
    • bowl of white veggie chili garnished with fresh cilantro, avocado, and sliced jalapenos.
      Vegetarian White Bean Chili
    • bowl of black eyed pea soup with a spoon and plate of bread.
      Vegan Black-Eyed Pea Soup
    • creamy avocado gazpacho in a white bowl.
      Avocado Cucumber Gazpacho

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    bowl of potato soup garnished with scallions, parsley, and pickled onions.

    Vegan Potato Soup Recipe

    Author: MaryAnne
    Creamy 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's naturally gluten free, vegan, and loaded with fiber. No need to peel your potatoes, and you can choose your own texture and consistency.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Soup
    Cuisine American
    Servings 4 servings
    Calories 441 kcal

    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.

    Video

    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.
    • 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.
    • Aim for uniformity. When dicing your potatoes, try to keep the size consistent for even cooking.

    Nutrition

    Calories: 441kcalCarbohydrates: 49gProtein: 7gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 946mgPotassium: 1281mgFiber: 6gSugar: 5gVitamin A: 2812IUVitamin C: 50mgCalcium: 64mgIron: 5mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Barb Haner

      October 24, 2022 at 4:59 pm

      5 stars
      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!

      Reply
      • MaryAnne

        October 25, 2022 at 4:42 am

        Yay - let me know how it turns out! 😍

        Reply
        • Barb

          December 01, 2024 at 9:13 am

          5 stars
          I made this soup last night. So easy to prepare! Very tasty and filling!

          Reply
          • MaryAnne

            December 01, 2024 at 9:15 am

            So glad you enjoyed it! Thanks for taking the time to leave a review!

            Reply
    2. Barb Haner

      October 27, 2022 at 6:29 pm

      5 stars
      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!

      Reply
      • MaryAnne

        October 28, 2022 at 6:42 am

        So glad you enjoyed it! And yes - it freezes really well!

        Reply
    3. Kendra

      December 01, 2024 at 1:01 pm

      5 stars
      I can't believe how thick and creamy this turned out despite it being dairy free! And so much savory flavor!! I used my potato masher to thicken it up and it was the perfect consistency. Definitely being added to my soup rotation this winter!

      Reply
      • MaryAnne

        December 01, 2024 at 1:05 pm

        So glad to hear it was a winner, Kendra! It's one of my favorite soup recipes. Thanks so much for taking the time to leave a review!

        Reply
    5 from 5 votes (1 rating without comment)

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    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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