This vegan potato soup will blow your mind. I know this because my mind was totally blown.
I’m a big soup fan and think I have already shown that since I’ve made butternut green curry soup, pinto bean soup, tomato soup, mushroom soup, and a Thai carrot and sweet potato 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 also ready in under an hour (50 minutes) and most of that time is just spent doing it’s thing on the stove without any involvement needed from you, so it’s easy and fun to make.
You’re just going to fry up some onion and garlic in a little coconut oil and some dried herbs, then add some chopped carrots and peeled and chopped potatoes and saute them a little too to spread the flavors around. Then you’re going to add in some vegetable stock, bring to the boil and leave to simmer (covered) for 30 minutes.
Then it’s just a case of getting in there with an immersion blender and blending it all up, adding in some coconut milk and letting it gently heat through and mix wonderfully with all the flavors of the soup. 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 wholewheat bread for dipping.
Have it as an appetizer if you like, but I would recommend you have it as a main course. It’s just so filling, nothing else is needed.
If you have any questions or comments, post them down below, I’d love to hear from you.
And if you make this recipe, please pop back and rate it and let us know how it went.
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- 1 Onion
- 3 Cloves Garlic
- 1 Tbsp Coconut Oil
- 1 tsp Dried Mixed Herbs
- 2 Large Carrots
- 4 Large White Potatoes
- 4 cups Vegetable Stock
- 1 14oz (400ml) can Coconut Milk
- Sea Salt and Black Pepper to taste
- Chives for garnish
- Peel and slice the onion and crush the garlic. Add to a pot with the coconut oil and mixed dried herbs and saute.
- Add carrots and potatoes (peeled and chopped) and saute 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 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.
Delicious soup
I made this last night. I think the russet potatoes I used weren’t what I should have used though as the soup came out “gluey” even though I rinsed the potatoes. I’ll attempt this soup again another time and rinse potatoes thoroughly once cut up. Taste of it was fine though once you got past the texture. Thanks!
Hey Trish! That is super weird! I didn’t use russet potatoes but I don’t know what would make them gluey, unless they were a bit glassy to start with? I would definitely try again with some white potatoes. I peeled and then rinsed my potatoes but didn’t rinse them again once cut, and there was not even a hint of a glue-like texture, the texture is just perfect. All the best!
The taste was even better the next day. And we’ve just finished another bowl and the taste was very good, so I’ll def make this again. I’ll just use different potatoes. Thanks for a delicious soup. My fault it turned gluey.
That’s great Trish! Glad to hear! I always find soup to be more delicious the next day, it’s a good reason to make a big pot of it! 🙂
I made this for a gathering and even those who are not vegan said it was delish! Made a good sized batch and froze some portions for myself to enjoy later. Thank you.
Good stuff! Thanks for posting Violet!
I hate soup with a passion, just can’t stand the thought of soup, a friend made me this, I didn’t really want it, but since I was a guest I ate it and got a surprise, I liked and actually stunned people by eating not one but two bowls of it, some kind of magic going on there 🙂
Thanks for the recipe
Hahaa, that’s awesome.
What are the “mixed dried herbs” you used?
It was a dried mixed herbs shaker, like a mixture of basil, oregano, thyme etc. It’s not powdered spices, it’s dried leafy herbs. It doesn’t really matter which one you use, you can just sort of choose any type of herb or mix of herbs that you like for flavor.