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.
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.
So happy it came out great! Thanks so much for sharing your adjustments and the awesome review!
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.
Thank you so much for the amazing review Kimberly!
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.
Wonderful! So happy you enjoyed it!
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!
So happy you enjoyed it! And thanks so much for sharing those great tips! 🙂
Super delicious!!! I used oat milk instead of coconut milk and it still came out creamy and delicious!!!
Wonderful! So glad you enjoyed it Dani!
Love this recipe! I am trying to go dairy free and I love potato soup, so this was perfect. Thank you
Awesome, thanks so much Lisa!
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 Alison
Super creamy and rich! You don’t miss any of the milky taste whatsoever! Awesome recipe, will definitely be reusing it! 🙂
So happy to hear that Maja! Thank you!
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!
So glad you enjoyed it Lilly! Thanks for sharing!
Delicious! Very creamy and tasty. I didn’t have vegetable stock and replaced with water and the flavour was great. Thank you 🙂
Wonderful! Thanks Mo!
Made it, loved it. Absolutely delicious!
Awesome! Thanks Karen!
Made this for my very picky girlfriend and she LOVES it. we sometimes serve it over rice!
Awesome! Love that idea of serving it with rice too. 🙂
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!
That’s wonderful to hear Sara! Thanks so much for sharing!
How long does it last in the fridge & the freezer?
It will keep 4-5 days in the fridge and up to 3 months in the freezer.
This soup is so easy and it tastes amazing!!!!
Highly recommend <3