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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 54 votes
    Print Pin Rate
    Course: Appetizer, Gluten-Free, Savory, Soup
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 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. Jan says

      December 13, 2022 at 1:02 am

      Both the vegan and the non-vegan in the house loved this recipe. The non-vegan (me) usually doesn’t have more than a taste of what I make for him. Not this time, I went back for more! It’s going into our rotation for this winter.5 stars

      Reply
      • Alison Andrews says

        December 20, 2022 at 10:25 am

        Yay! Thanks for the awesome review Jan!

        Reply
    2. Gabe says

      November 19, 2022 at 11:48 pm

      This is a very good recipe. I omitted all fat to keep it gall bladder friendly for a family member with dietary restrictions by sautéing with water and using soy milk in lieu of coconut milk. I used 2 large stalks of celery, and kept two cups of the unblended veggies on the side when they were finished simmering. I added the veggies back on top of the soup when serving, garnishing with fresh dill and green onions. The soup turned out very savory and delightful. I do love using coconut milk when I can, it gives a recipe a hint of sweetness and velvety smoothness.5 stars

      Reply
      • Alison Andrews says

        November 20, 2022 at 12:31 pm

        So happy it came out great! Thanks so much for sharing your adjustments and the awesome review!

        Reply
    3. Kimberly says

      October 28, 2022 at 9:10 pm

      Whenever my mum visits she requests this soup specifically. This is a woman who is obsessed with cheese and dairy – but this recipe has her oohing and ahing. It’s lovely to hear her be so vocal about the fact that it’s not only vegan but scrumptious as well. Personally, I love the creamy and rich flavour. It’s such a simple recipe for when you need warm comfort food. Sourdough buns go really well with it, I toast them up a bit for that extra crunch. I also suggest making double the recipe because it’s that delicious and is fantastic for easy leftovers.5 stars

      Reply
      • Alison Andrews says

        October 29, 2022 at 1:41 pm

        Thank you so much for the amazing review Kimberly!

        Reply
    4. Ariv says

      August 23, 2022 at 12:47 am

      I have made this recipe twice in one week and have just loved it! Never tasted anything so good. I am vegan and try to have something really delicious for myself at thanksgiving. This just might be my dinner with garlic toast.5 stars

      Reply
      • Alison Andrews says

        August 23, 2022 at 9:20 am

        Wonderful! So happy you enjoyed it!

        Reply
    5. Joseph G Smith says

      February 24, 2022 at 9:00 pm

      We just started a more vegan leaning diet, and this soup is perfect for us. The only thing I changed was making a mirepoix with a large Vidalia onion, 2 large carrots, and 2 large stalks of celery. I cook the mirepoix to starting to caramelize, then blend it with 4 cups of water. I don’t have vegetable stock always available, and the stuff from the store isn’t great. It definitely needs the celery to taste like potato soup. Otherwise, it was a great recipe!5 stars

      Reply
      • Alison Andrews says

        February 28, 2022 at 9:19 am

        So happy you enjoyed it! And thanks so much for sharing those great tips! 🙂

        Reply
    6. Dani says

      February 09, 2022 at 1:28 am

      Super delicious!!! I used oat milk instead of coconut milk and it still came out creamy and delicious!!!5 stars

      Reply
      • Alison Andrews says

        February 09, 2022 at 9:36 am

        Wonderful! So glad you enjoyed it Dani!

        Reply
    7. Lisa Barto says

      January 03, 2022 at 3:50 pm

      Love this recipe! I am trying to go dairy free and I love potato soup, so this was perfect. Thank you5 stars

      Reply
      • Alison Andrews says

        January 04, 2022 at 11:31 am

        Awesome, thanks so much Lisa!

        Reply
    8. Kim Nichols says

      December 31, 2021 at 6:12 pm

      This recipe for Creamy Vegan Potato Soup is delicious! The directions are well written, and the ingredients well chosen. Quick – Easy – Delicious, perfect combination for a new favorite recipe. I am glad that I discovered your site, Thank you Alison5 stars

      Reply
    9. Maja says

      December 23, 2021 at 2:18 am

      Super creamy and rich! You don’t miss any of the milky taste whatsoever! Awesome recipe, will definitely be reusing it! 🙂5 stars

      Reply
      • Alison Andrews says

        December 23, 2021 at 12:13 pm

        So happy to hear that Maja! Thank you!

        Reply
    10. Lilly says

      November 20, 2021 at 1:45 am

      I never ever ever leave reviews cause I’m lazy as heck! I had to stop to post how absolutely divine this soup is!!! Simple but perfect! Thank you! I used sage instead of rosemary because it’s what I had but everything else was the same. I just got braces and this soup is what I’m going to live on lol!

      Reply
      • Alison Andrews says

        November 20, 2021 at 9:47 am

        So glad you enjoyed it Lilly! Thanks for sharing!

        Reply
    11. Mo says

      September 22, 2021 at 1:50 am

      Delicious! Very creamy and tasty. I didn’t have vegetable stock and replaced with water and the flavour was great. Thank you 🙂5 stars

      Reply
      • Alison Andrews says

        September 22, 2021 at 8:08 am

        Wonderful! Thanks Mo!

        Reply
    12. Karen says

      August 30, 2021 at 11:19 am

      Made it, loved it. Absolutely delicious!

      Reply
      • Alison Andrews says

        August 30, 2021 at 11:26 am

        Awesome! Thanks Karen!

        Reply
    13. ChelseaaMonét says

      August 30, 2021 at 2:00 am

      Made this for my very picky girlfriend and she LOVES it. we sometimes serve it over rice!

      Reply
      • Alison Andrews says

        August 30, 2021 at 10:09 am

        Awesome! Love that idea of serving it with rice too. 🙂

        Reply
    14. Sara says

      June 08, 2021 at 3:59 pm

      This is the soup that my husband, who is just learning how to cook without meat, learned to make. It’s my favorite soup ever. We make it all the time. He just started back to school and I am making this for him tonight because it brings us comfort (food right!). Thank you for this delicious recipe. I especially love the Rosemary and creaminess. It’s so so great!5 stars

      Reply
      • Alison Andrews says

        June 09, 2021 at 7:48 am

        That’s wonderful to hear Sara! Thanks so much for sharing!

        Reply
        • Nancy I. DeJesus says

          August 31, 2021 at 3:13 am

          How long does it last in the fridge & the freezer?

          Reply
          • Alison Andrews says

            August 31, 2021 at 11:08 am

            It will keep 4-5 days in the fridge and up to 3 months in the freezer.

    15. Sarah says

      March 20, 2021 at 3:06 am

      This soup is so easy and it tastes amazing!!!!
      Highly recommend <35 stars

      Reply
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