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.
How to make vegan potato soup
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.
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 sauté them a little 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 around 30 minutes or as long as needed until the potatoes and carrots are soft and cooked.
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 it’s so filling it works great as a main course too.
More vegan soup recipes!
- Vegan Butternut Squash Soup
- Vegan Cream of Mushroom Soup
- Vegan Carrot Soup
- Vegan Pumpkin Soup
- Vegan Potato Leek Soup
- Vegan Tomato Soup
If you have any questions or comments, post them down below, I’d love to hear from you, and please rate the recipe too! Thank you.
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Creamy Vegan Potato Soup
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 4-6
Description
Rich, hearty and satisfying vegan potato soup. Super easy, hugely delicious and so filling you can have it as a main course!
Ingredients
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 Tbsp Coconut Oil
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 2 Large Carrots
- 4 Large White Potatoes (~2.6lb/1200g)*
- 4 cups (960ml) Vegetable Stock
- 1 14oz (400ml) can Coconut Milk
- 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.
Notes
*Any variety of potato should work great here, so long as you don’t overcook it. The potatoes should be cooked and soft but not overdone (i.e. they should not be disintegrating).
*If you’re serving as a main course, this soup will serve 4, however as an appetizer, it will easily serve 6.
- Category: Appetizer, Gluten-Free, Savory
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 6)
- Calories: 376
- Sugar: 5.3g
- Sodium: 642mg
- Fat: 15.2g
- Saturated Fat: 13.6g
- Carbohydrates: 53g
- Fiber: 6.8g
- Protein: 6.9g
Keywords: vegan potato soup
This is delicious. I am not vegan but I had all of the makings for this soup. I doubled the recipe as I needed to use up a bag of potatoes. The quantity/measurements of spices were perfect. I did add 2 ribs of chopped celery as I think celery is a great addition to almost any soup. I will make this soup again. Thank you, Alison
★★★★★
Awesome Joan! Thanks for sharing!
I tried it today and it was delicious 🌷🥰 thank you
Excited about trying this recipe. What vegetable stock do you use? I have a hard time finding one my daughter likes.
Thanks
Hi Susie, I use a brand called Ina Paarman’s but it’s not available worldwide. You can use any veg stock or broth though. 🙂
Loved it! Super yummy and was a huge hit with the meat lovers as well. I used a large shallot instead of an onion because it’s all I had. It turned out perfect! Can’t wait to try more of your recipes. Thank you!
★★★★★
Fantastic! Thanks Lisa! 🙂
Delicious! Thank you so much for this recipe! I doubled it and blended half so it was creamy and chunky. Can’t believe it is dairy free! My family loved it ❤️ Super easy and Super Yummy!
★★★★★
So glad you enjoyed it! Thanks for the awesome review. 🙂
Excellent. I added celery, only blended half the veggies & broth since I like some bits in my soup, subbed out the coconut milk for some cashew cream and it turned out delectable.
★★★★★
Awesome! Sounds great. Thanks so much for sharing and the wonderful review. 🙂
The recipe was super easy, the ingredients were so simple that I found them all in my pantry, wasn’t time consuming and turned out delicious. Will repeat for sure. A keeper recipe (even for non vegans).
★★★★★
Thanks so much Sondra. 🙂
Perfect recipe. I used 1/2 can of coconut milk instead. I love this soup, it will definitely be in my rotation now! I wonder how it freezes?
★★★★★
Fantastic! So glad you enjoyed it. It is definitely freezer friendly if you want to freeze it too. Thanks for the great review. 🙂
Going to make your recipe today,
Using an instantpot would you know the time I should use?
Looks like a delicious recipe, thank you for sharing!
Donna D.
Hi Donna! Sorry I have no idea about instantpot and how it would work in that (I’m sure it would work, but I don’t know what would change). All the best! 🙂
Great tasting soup!!! I added some nutritional yeast, broccoli, and homemade croutons to take it to the next level!
★★★★★
Awesome! Thanks for the great review Drew. 🙂
Is there a strong coconut flavor? I myself love coconut but not my daughter so I usually avoid recipes with coconut cream and milk. Is there a substitute if so? Sounds amazing, thanks!
Hi Chrissy, I don’t think there is, but if someone hates the taste, they will likely pick up on it anyway. You can definitely use a different non-dairy milk. 🙂
i’ve got 5 lbs. of potatoes to use up so i’d like to double this recipe. i know that in some recipes it’s not always good to double all ingredients. can i double the ingredients in this soup?
Hi Dawn, if you have a big enough pot then I don’t see any issue with doubling this recipe at all. Enjoy! 🙂
This is such a simple and easy recipe to make. The results were shockingly good! I made two batches, one this recipe and one with dairy….this one is the winner! Thanks!
★★★★★
Awesome! So happy to hear that Mikko, thanks for the wonderful review. 🙂
This came out perfect! I was worried because usually when I use my own seasonings it’s hit or miss! But it came out so divine and comforting! I’m definitely keeping this recipe in my arsenal! Thank you for providing a vegan version.
★★★★★
Awesome! Thanks for the great review Deborah! 🙂