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.
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! 🙂
I’d like to make this and freeze it for my daughter. Does it do well frozen?
Hi Tracey, yes it is freezer friendly. 🙂
I am having this soup while typing this message. Tastes absolutely awesome. Win win in our family. Thank you for the recipe.
So glad you’re enjoying it, thanks for sharing! 🙂
I added a can of hatch green chili tonite.
Hi can the coconut oil and coconut milk be subbed? I have to avoid coconut. Also, does your cookbook contain a lot of coconut oil/milk/cream? I am thinking of purchasing it, but perhaps may not be for me if a lot of recipes contain it. Thanks.
Hi Nina, I do use it a lot so I think maybe the cookbook won’t be a great fit for you. You can use olive oil in this recipe instead of coconut oil and you can sub the coconut cream for any other vegan cream that you like, it could also be a plant based milk but the result will be thinner in consistency (which is also fine!).
Hi Alison, thank you so much for replying and Greetings from the UK. I really appreciate your honesty in saying your cook book may not be the one for me…. I do look at your recipes all the time, but as I said I avoid coconut products so sadly I cannot make a lot of the recipes that interest me. Thanks again for taking the time out to answer, very much appreciated…?
You’re welcome Nina! 🙂
This soup is fantastic! I made it as listed above, maybe adding just a bit more ground thyme, and I used Yukon Gold potatoes. I am constantly looking for vegan recipes that will satisfy the meat-eaters in my family and it’s really rare that I’ll find one where everyone is happy. I almost never leave reviews, but I’ve been enjoying leftovers for 3 days and am still in awe at how good this recipe is. Thank you!
Hi Valerie, so happy it worked out great! And I’m honored that you left a review and such a great one too, thanks a million! 🙂