Rich, hearty and satisfying vegan potato soup. Super easy, hugely delicious and so filling you can have it as a main course!
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.
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.
- Add coconut milk and let 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 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.
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.
More Vegan Soup Recipes
- Vegan Butternut Squash Soup
- Vegan Mushroom Soup
- Vegan Carrot Soup
- Vegan Pumpkin Soup
- Vegan Tomato Soup
- Vegan Sweet Potato Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Creamy Vegan Potato Soup
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
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
- Any variety of white potato should work great here.
- If you’re serving as a main course, this soup will serve 4, however as an appetizer, it will serve 6.
- 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.
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.
So happy to hear you enjoy the recipe Mia! And thank you for sharing your tips!
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.
Wondering if I can perhaps use radishes in place of potatoes to reduce the carbs. Any thoughts?