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    Home » Appetizers

    Creamy Vegan Potato Soup

    Published: Jan 10, 2017 Updated: Nov 8, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Potato Soup

    Rich, hearty and satisfying vegan potato soup. Super easy, hugely delicious and so filling you can have it as a main course!

    Vegan potato soup topped with chopped chives in a blue bowl.

    This vegan potato soup will blow your mind. I know this because my mind was totally blown.

    I’m a big soup fan and absolutely love a good soup. 

    But in all my years of making soups, I had never tried to make a potato soup. Boy, have I been missing out!

    Don’t be fooled by the color, this aint no butternut squash soup, the color comes from the 2 carrots I added. Carrots are great to add to soups, they add texture, color and flavor.

    But seriously, this is a potato soup. It’s wonderfully rich, hearty and delicious. And as good as it is on the first go, it’s even better the next day. So when you make this you know you have some good eating ahead.

    And while we generally tend to think of soups as appetizers, and sure, they are that too, this one is so filling there is no need for a main course.

    This vegan potato soup is ready in under an hour (50 minutes) and most of that time is just spent doing its thing on the stove without any involvement needed from you, so it’s easy and fun to make.

    And if you love a good potato soup, then you’ll likely love our vegan potato leek soup too.

    Vegan potato soup topped with chopped chives in a blue bowl.

    How To Make Vegan Potato Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add chopped onion and garlic to a pot with coconut oil, thyme and rosemary and sauté until the onions are softened. Add chopped carrots and peeled and chopped potatoes and toss them up with the onions and spices to spread the flavors around.
    • Add vegetable stock and bring to the boil. Leave it to simmer (covered) for around 30 minutes or as long as needed until the potatoes and carrots are soft and cooked.
    • Blend it up in the pot with an immersion blender.
    Step by step process photo collage of making vegan potato soup.
    • Add coconut milk and let it gently heat through and mix wonderfully with all the flavors of the soup.
    Vegan potato soup in a black pot.

    And there you have it! The most deliciously rich and hearty soup.

    Top with some chives, because you just won’t believe how well they go with this soup.

    You will love this vegan potato soup, it’s hearty, satisfying and rich and it tastes even better the next day! It’s easy to prepare and hugely delicious served with some whole wheat bread for dipping.

    Have it as an appetizer if you like, but it’s so filling it works great as a main course too. 

    Vegan potato soup topped with chopped chives in a blue bowl with a black spoon.

    Storing and Freezing

    Keep leftover soup stored in a covered container in the fridge for 4-5 days. You can reheat in the microwave or on the stove.

    It’s also freezer friendly for up to 3 months. Let it thaw in the fridge overnight before reheating in the microwave or on the stove.

    Vegan potato soup in a blue bowl with a black spoon.

    More Vegan Soup Recipes

    1. Vegan Butternut Squash Soup
    2. Vegan Mushroom Soup
    3. Vegan Carrot Soup
    4. Vegan Pumpkin Soup
    5. Vegan Tomato Soup
    6. Vegan Sweet Potato Soup
    Spoonful of vegan potato soup.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Spoonful of vegan potato soup

    Creamy Vegan Potato Soup

    Rich, hearty and satisfying vegan potato soup. Super easy, hugely delicious and so filling you can have it as a main course!
    5 from 59 votes
    Print Pin Rate
    Course: Appetizer, Gluten-Free, Savory, Soup
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
    Calories: 376kcal
    Author: Alison Andrews

    Ingredients

    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 tsp Crushed Garlic
    • 1 Tbsp Coconut Oil
    • ½ tsp Dried Thyme
    • ½ tsp Dried Rosemary
    • 2 Large Carrots
    • 4 Large White Potatoes (2.6 pounds / 1200g) peeled and chopped
    • 4 cups Vegetable Stock (960ml)
    • 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
    • Sea Salt and Black Pepper to taste
    • Chives for garnish
    Prevent your screen from going dark

    Instructions

    • Add  the chopped onions and crushed garlic to a pot with the coconut oil and dried thyme and rosemary and sauté until the onions are slightly softened.
    • Add the carrots and potatoes (peeled and chopped) and sauté for a minute just to blend the flavors together.
    • Pour in the vegetable stock.
    • Bring to the boil and then cover the pot, turn down the heat and simmer for around 30 minutes until soft and cooked.
    • Remove from the heat and blend with an immersion blender into a thick creamy soup. Then add the coconut milk and stir through.
    • Gradually heat the soup to a simmer again so that the coconut milk flavors blend properly.
    • Add sea salt and black pepper to taste.
    • Serve with chopped chives and some delicious breads for dipping.

    Video

    Notes

    1. Any variety of white potato should work great here.
    2. If you’re serving as a main course, this soup will serve 4, however as an appetizer, it will serve 6.
    3. Keep leftover soup stored in a covered container in the fridge for 4-5 days. You can reheat in the microwave or on the stove. It’s also freezer friendly for up to 3 months. Let it thaw in the fridge overnight before reheating in the microwave or on the stove.

    Nutrition

    Serving: 1Serve | Calories: 376kcal | Carbohydrates: 53g | Protein: 6.9g | Fat: 15.2g | Saturated Fat: 13.6g | Sodium: 642mg | Fiber: 6.8g | Sugar: 5.3g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Mia w says

      March 21, 2023 at 11:20 pm

      I’m so happy I found This recipe. I had 3 Large buttercream potatoes sitting & decided to try it since I’ve reduced my dairy intake significantly this past 12 months. It was so easy and perfect
      That I prepped it during my lunch break from work. I’m on my 2nd bowl now. I’ve tried other dairy free recipes for potato soup & this one is way more flavorful. I did Make 3/4 of the recipe and only had chicken stock on hand. I also Do prefer to keep some extra chunks of diced potatoes and small diced carrots and onions (1/2 cup) to re-add back in after it had simmered In the broth for more texture. It still thickened nicely after adding the coconut milk & using the immersion blender. Thank you for this flavorful recipe.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 14, 2023 at 10:16 am

        So happy to hear you enjoy the recipe Mia! And thank you for sharing your tips!

        Reply
    2. Elizabeth says

      March 16, 2023 at 2:46 am

      Exciting to make and feels adult. Needs more salt. I felt mine was too plain. Still would make again but only half of it since there’s only two of us.

      Reply
    3. Jillianne says

      February 08, 2023 at 11:04 pm

      Wondering if I can perhaps use radishes in place of potatoes to reduce the carbs. Any thoughts?5 stars

      Reply
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