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.
Simple and delicious recipe! I didn’t have vegetable stock on hand; used water instead and added more garlic. Added a few drop drops of liquid smoke to my bowl and my husband added sriracha to his. So good! Looking forward to trying your cream of mushroom soup next.
That’s awesome Dariece! Thanks so much for the great review.
So so good! Made it without the oil, added 2 celery stalks, 1 leek, triple garlic, turmeric, nutritional yeast, and juice of half a lemon. We loved it and plan to make it weekly!
So pleased to hear that Shanna! Thanks for the wonderful review!
This recipe is delicious! Thank you so much! Btw, is the serving size about 2 cups?
So glad you like it! I’m not sure of the serving size in cups. The servings are just an estimate of how many people the whole pot of soup will serve (4-6).
This was delicious. I didn’t have rosemary. I added 1/4 tsp of cayenne pepper and generous amounts of garlic powder, onion powder and white pepper to taste. Also added some frozen corn. Will definitely make this again.
This was excellent! I used veggie broth instead of stock and didn’t have any carrots. I did add some non-vegan toppings, but the soup was delicious as is! Loved the coconut milk as a dairy substitute!!
Awesome! Thanks Kathy!
This was the best potato soup I have ever made! Plenty for 2 people with leftovers for another meal.
Wonderful! Thanks Holly!
Alison, so sry about the 2 L’s in your name.
Haha no problem at all! 🙂
Hi Allison,
I’ve made several of your recipes and this one is no surprise to me. I know how delicious your recipes are and always come to your site to make what I need. This is on the stove and I can’t wait to eat it. Thank you so much for your wonderful recipes!!
Thanks so much Judi!
I had dental work done and needed a smooth soup to eat while healing and this was perfect! It’s like eating a baked potato 🙂 LOVE adding fresh green onions on top. Thanks for recipe!
So glad to hear you enjoyed it! Thanks for sharing!
Second recipe that I’ve tried from this site and once again I am very impressed! I almost avoided the coconut milk ( and was going to replace it with almond milk) because I thought it would make the soup taste too sweet. But I’m glad I didn’t because it made the soup taste almost buttery and just sooo good! Oh and for anyone who doesn’t have an immersion blender, just use a regular blender.
Thanks so much Madison!
Hi,
I’m trying to stay away from oils, is there anything I can substitute the oil for?
Sure, water or vegetable stock.
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! 🙂