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.
Jennifer Pyles says
Made this tonight… LOVE. I used my VITAMIX to blend. Then returned to pot and added some frozen kale I needed to use. Delish! Would be excellent with frozen broccoli!
Alison Andrews says
Hi Jennifer, so happy you enjoyed it! Adding in some green veg is a great idea too. 🙂
Melissa Romano says
I am making this soup right now. We are about to have a few days of cold weather. I have always wanted to make a vegan potato soup, but never found a recipe I liked. I just taste tested it and all I have to say is, YUMMY!!!! I am going to have this for dinner tomorrow night so it has a chance to incorporate all the flavors for 24 hours. I am so looking forward to this delicious soup!!!
Alison Andrews says
Hi Melissa, so happy you love it! It will definitely taste even better after 24 hours! Thanks for the great review. 🙂
Laura says
Wow! I added some smoked tofu in the very end which I pregrilled. I also only added half a can of coconut milk and it’s already super creamy. I also think you can get a great soup without any coconut milk, it makes it taste more homemade and mom-esque if you do leave it out. This is really delicious and easy, but it did take me around 2 hours including the time it took to chop up the veggies and to let my soup cool for my blender.
Alison Andrews says
Hi Laura, so glad you enjoyed it! Thanks for sharing. 🙂
Esther says
Delicious & easy, thanks
Alison Andrews says
So glad you liked it Esther! 🙂
Alicia says
Tasted great and super easy to make ?
Alison Andrews says
Fantastic! Thanks for the great review! 🙂
Lynn E McLellan says
really good! I changed it up using flax milk which was what I had on hand and used red potatoes still was so good.
Alison Andrews says
Wonderful! Thanks Lynn! 🙂
Tara says
This was so delicious, I did use broccoli, celery, and carrot since I only had one carrot that was tiny. I also used red onion at the beginning. I was worried but this was amazing and I’m so glad! Definitely recommend as is or as a basis recipe. You saved Dinner!
Alison Andrews says
Wonderful! So happy to hear! Thanks for sharing. 🙂
Sarah says
Thank you for the recipe! It turned out perfect. Absolutely delicious. I am making it again tonight 🙂
Alison Andrews says
Awesome! Thanks Sarah! 🙂
NadC says
This tastes fantastic! A new family favourite for us. Tastes even better the next day!
Alison Andrews says
Yes! Those leftovers the next day are the best! Thanks for posting! 🙂
Ema says
What are the “mixed dried herbs” you used?
Alison Andrews says
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.
Tobius says
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
Alison Andrews says
Hahaa, that’s awesome.
Violet says
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.
Alison Andrews says
Good stuff! Thanks for posting Violet!
Valerie says
I was wondering how it worked it for Violet having frozen it? I would like to know if it freezes well?
Thanks! 🙂
Trish says
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.
Alison Andrews says
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! 🙂
Trish says
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!
Alison Andrews says
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!
Anna Andrews says
Delicious soup
Mike Tucker says
This was great, thank you! I had some bacon flavored tempeh so crisped up a couple of pieces in the toaster oven and then chopped it up into tiny pieces. I added it when I stirred in the coconut milk.
Alison Andrews says
Sounds divine! Thanks for sharing Mike! 🙂