This delicious vegan potato soup recipe is so creamy and comforting. It's a filling and tasty meal for the chilly season that the whole family will love.
Table of Contents
This yummy soup features tender potato chunks and veggies in a creamy and thick sauce. Similar to our vegan pot pie, the creamy soup is made by forming a roux from vegan butter, flour, and a mixture of vegetable stock and non-dairy milk.
The addition of aromatic herbs and cozy spices make this vegan soup recipe a winter favourite! We hope you enjoy it as much as we do.
Ingredient tips
Here's what you'll need to make this creamy vegan potato soup:
Vegan butter or olive oil - We prefer butter for a bit more flavour, but olive oil works fine too.
Onion, carrot, celery and garlic - These are sauteed to bring out their natural sweetness.
Flour - plain or all-purpose flour thickens the soup.
Vegetable broth / stock and almond milk for creaminess.
Potatoes - Ideally use a starchy variety of potatoes for best results. Red or russet potatoes work well, as do Yukon Gold or Maris Piper.
And to season the soup we use rosemary (fresh or dried), a bay leaf, red pepper flakes aka chilli flakes, nutmeg, salt and pepper.
Step by step pictures
Here's a visual guide on how to make this delicious soup. For the full, adjustable and printable recipe, see the recipe card at the end of the post.
Step 1 - Saute the onion, carrot and celery in the melted vegan butter or olive oil for 5 minutes.
Step 2 - Add garlic, rosemary, and red pepper flakes, and cook for 2 minutes.
Top tip
Cut the potatoes into similar-sized chunks, so that they cook evenly.
Step 3 - Stir in the all-purpose flour and toast it light brown for one minute.
Step 4 - Bit by bit, whisk in the vegetable stock.
Step 5 - Add the almond milk, potato cubes, bay leaf and nutmeg, and simmer for 15 minutes.
Once done, the potatoes should be completely tender and soft throughout. Remove the bay leaf before serving the soup.
Substitutions and variations
We've only tested this recipe with almond milk, but other creamy non-dairy milks such as oat milk should work as well. You can also use coconut milk, but there will be some coconut flavour.
For a gluten-free alternative to wheat flour, cornstarch or arrowroot powder can be used as a thickener.
You'll want to whisk in a slurry to the liquid towards the end of cooking. Make a slurry of 1½ tablespoons of starch with an equal amount of water in a cup or small bowl, before adding it to the soup to ensure that the starch doesn't clump together.
To ensure the soup is gluten-free, check your ingredients for hidden gluten.
Serving
The soup is already quite thick and creamy, but you can also use a fork or potato masher to mash some of the potatoes to make it extra thick if you like.
You can enjoy this soup plain for a simple meal, or you can load it up with toppings to make a more indulgent dish!
Here's some of our favourite topping ideas that go brilliantly in this creamy potato soup:
- A dollop of vegan sour cream or vegan yogurt adds a nice tang.
- Shredded vegan cheese for richness.
- Vegan bacon bits (we use our tofu bacon recipe but chop the tofu into small pieces first). Tofu chorizo, tempeh bacon, or fried vegan sausage is also a delicious option. We even enjoy it with leftover nut roast!)
- Chopped spring onions, aka green onions or scallions.
- Fresh herbs such as parsley or chives.
Storage
Store leftover potato soup in an airtight container in the fridge for up to 3 days.
Reheat soup in a pan on the stovetop, stirring frequently until thoroughly hot, or in the microwave in 30-second intervals.
We don't recommend freezing this soup, as potatoes can become grainy after freezing.
FAQs
For this soup, we wash the potatoes well, cut off any blemishes and use them unpeeled. But you can peel them if you prefer!
More tasty vegan soups
We hope you loved this vegan potato soup recipe! Let us know in the comments how yours turned out.
Here are four more delicious soup recipes for you to try next:
Butternut Squash, Carrot and Ginger Soup (our readers' favourite!)
Carrot and Lentil Soup (with curry spices for a filling and cozy meal)
Carrot and Celery Soup (it's simple but delicious)
Vegan Black Bean Soup (deliciously spiced and veggie-packed)
📖 Recipe
Vegan Potato Soup
Ingredients
- 3 tablespoons vegan butter or olive oil
- 1 medium onion
- 2 medium (1 cup) carrots quartered then sliced
- 2 stalks (1 cup) celery halved then sliced
- 3 cloves garlic minced
- 1 teaspoon fresh rosemary chopped, or ¼ teaspoon dried
- ¼ teaspoon red pepper flakes or chilli flakes
- 3 tablespoons (25 g) all purpose flour or plain flour
- 3 cups (720 ml) vegetable broth or vegan 'chicken' broth
- 1 cup (240 ml) almond milk
- 4 cups (1½ lb / 680g or 4 medium) potatoes starchy, cubed
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch nutmeg ground
Optional toppings
- tofu bacon
- green onions / spring onions chopped
- vegan yogurt or vegan sour cream
Instructions
- Melt the vegan butter or heat up the olive oil in a stockpot (or large saucepan) over medium heat. Saute the onion, carrot and celery for 5 minutes.3 tablespoons vegan butter, 1 medium onion, 2 medium (1 cup) carrots, 2 stalks (1 cup) celery
- Add garlic, rosemary, and red pepper flakes. Turn down the heat to low medium and cook for 2 minutes, stirring occasionally.3 cloves garlic, 1 teaspoon fresh rosemary, ¼ teaspoon red pepper flakes
- Stir in flour and toast it on medium heat for about 1 minute until lightly browned.3 tablespoons (25 g) all purpose flour
- Gradually add the vegetable broth while whisking. Make sure there are no lumps of flour, and after each addition let the contents of the pot bubble up briefly.3 cups (720 ml) vegetable broth
- Whisk in the almond milk. Add the cubed potatoes, bay leaf, salt, pepper, and nutmeg.1 cup (240 ml) almond milk, 4 cups (1½ lb / 680g or 4 medium) potatoes, 1 bay leaf, ½ teaspoon salt, ¼ teaspoon black pepper, 1 pinch nutmeg
- Simmer for 15 minutes with the lid on, until potatoes are tender and velvety soft.
- Remove the bay leaf before serving and add optional toppings of your choice.tofu bacon, green onions / spring onions, vegan yogurt or vegan sour cream
Notes
Nutrition
This information is calculated per serving and is an estimate only.
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