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    Home » Appetizers

    Creamy Vegan Potato Soup

    Published: Jan 10, 2017 Updated: Nov 8, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Vegan Potato Soup

    Rich, hearty and satisfying vegan potato soup. Super easy, hugely delicious and so filling you can have it as a main course!

    Vegan potato soup topped with chopped chives in a blue bowl.

    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.

    Vegan potato soup topped with chopped chives in a blue bowl.

    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.
    Step by step process photo collage of making vegan potato soup.
    • Add coconut milk and let it gently heat through and mix wonderfully with all the flavors of the soup.
    Vegan potato soup in a black pot.

    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. 

    Vegan potato soup topped with chopped chives in a blue bowl with a black spoon.

    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.

    Vegan potato soup in a blue bowl with a black spoon.

    More Vegan Soup Recipes

    1. Vegan Butternut Squash Soup
    2. Vegan Mushroom Soup
    3. Vegan Carrot Soup
    4. Vegan Pumpkin Soup
    5. Vegan Tomato Soup
    6. Vegan Sweet Potato Soup
    Spoonful of vegan potato soup.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Spoonful of vegan potato soup

    Creamy Vegan Potato Soup

    Rich, hearty and satisfying vegan potato soup. Super easy, hugely delicious and so filling you can have it as a main course!
    5 from 53 votes
    Print Pin Rate
    Course: Appetizer, Gluten-Free, Savory, Soup
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 376kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. Any variety of white potato should work great here.
    2. If you’re serving as a main course, this soup will serve 4, however as an appetizer, it will serve 6.
    3. 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.

    Nutrition

    Serving: 1Serve | Calories: 376kcal | Carbohydrates: 53g | Protein: 6.9g | Fat: 15.2g | Saturated Fat: 13.6g | Sodium: 642mg | Fiber: 6.8g | Sugar: 5.3g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Dariece says

      February 19, 2021 at 4:19 am

      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.5 stars

      Reply
      • Alison Andrews says

        February 19, 2021 at 9:31 am

        That’s awesome Dariece! Thanks so much for the great review.

        Reply
    2. Shanna Garcia says

      January 31, 2021 at 5:58 pm

      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!5 stars

      Reply
      • Alison Andrews says

        February 01, 2021 at 10:43 am

        So pleased to hear that Shanna! Thanks for the wonderful review!

        Reply
    3. Francia says

      January 28, 2021 at 10:55 pm

      This recipe is delicious! Thank you so much! Btw, is the serving size about 2 cups?5 stars

      Reply
      • Alison Andrews says

        February 01, 2021 at 11:15 am

        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).

        Reply
    4. Thea says

      January 23, 2021 at 11:35 pm

      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.5 stars

      Reply
    5. Kathy says

      December 09, 2020 at 1:50 am

      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!!5 stars

      Reply
      • Alison Andrews says

        December 09, 2020 at 9:47 am

        Awesome! Thanks Kathy!

        Reply
    6. Holly says

      November 30, 2020 at 3:25 am

      This was the best potato soup I have ever made! Plenty for 2 people with leftovers for another meal.5 stars

      Reply
      • Alison Andrews says

        November 30, 2020 at 1:59 pm

        Wonderful! Thanks Holly!

        Reply
    7. Judi says

      October 16, 2020 at 9:46 pm

      Alison, so sry about the 2 L’s in your name.5 stars

      Reply
      • Alison Andrews says

        October 17, 2020 at 10:32 am

        Haha no problem at all! 🙂

        Reply
    8. Judi says

      October 16, 2020 at 9:44 pm

      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!!5 stars

      Reply
      • Alison Andrews says

        October 17, 2020 at 10:31 am

        Thanks so much Judi!

        Reply
    9. Lauren says

      October 06, 2020 at 7:33 pm

      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!5 stars

      Reply
      • Alison Andrews says

        October 07, 2020 at 9:57 am

        So glad to hear you enjoyed it! Thanks for sharing!

        Reply
    10. Madison says

      September 12, 2020 at 1:15 am

      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.5 stars

      Reply
      • Alison Andrews says

        September 14, 2020 at 10:12 am

        Thanks so much Madison!

        Reply
    11. Trina says

      July 10, 2020 at 3:20 pm

      Hi,
      I’m trying to stay away from oils, is there anything I can substitute the oil for?

      Reply
      • Alison Andrews says

        July 11, 2020 at 7:18 am

        Sure, water or vegetable stock.

        Reply
    12. Joan says

      May 26, 2020 at 7:10 pm

      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, Alison5 stars

      Reply
      • Alison Andrews says

        May 27, 2020 at 11:14 am

        Awesome Joan! Thanks for sharing!

        Reply
    13. Fajerj says

      April 26, 2020 at 8:27 pm

      I tried it today and it was delicious ???????? thank you

      Reply
    14. Susie says

      April 02, 2020 at 6:26 pm

      Excited about trying this recipe. What vegetable stock do you use? I have a hard time finding one my daughter likes.
      Thanks

      Reply
      • Alison Andrews says

        April 03, 2020 at 1:35 pm

        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. 🙂

        Reply
    15. Lisa says

      January 02, 2020 at 2:12 am

      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!5 stars

      Reply
      • Alison Andrews says

        January 03, 2020 at 10:21 am

        Fantastic! Thanks Lisa! 🙂

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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