Creamy Vegan Potato Soup
This creamy vegan potato soup is so good because it combines creamy, tender potatoes with flavorful herbs and spices, creating a comforting and hearty dish. Perfect for any season, this nutritious soup is both satisfying and easy to make, making it a favorite for vegans and non-vegans alike.
I believe my love of creamy potato soup developed in childhood. It’s deep-rooted comfort food for me. Even now, it doesn’t have to be cold outside. We eat this healthy potato soup year-round. Other nutritious vegan soups that we enjoy are this white bean vegan soup and my vegetable barley soup.
Reasons you will love this soup
- Creamy and Comforting: This vegan potato soup offers a rich, creamy texture that provides warmth and comfort, making it perfect for cozy meals.
- Nutritious and Wholesome: Made with simple, plant-based ingredients like potatoes, onions, and vegetable broth, this soup is packed with vitamins and minerals, promoting a healthy diet.
- Easy to Prepare: With straightforward steps and minimal ingredients, this vegan potato soup is quick and easy to make, allowing you to enjoy a delicious homemade meal with little effort.
Ingredients you will need
- Potatoes- Russet potatoes are ideal due to their high starch content, which creates a creamy and smooth texture when cooked and blended. Yukon Gold potatoes are also a great choice for their naturally buttery flavor and creamy consistency, adding richness to the soup.
- Onions- They provide a foundational base that enhances the overall taste of the soup, complementing the potatoes and other ingredients with a rich, aromatic sweetness that develops as they cook.
- Veggies- I like to add frozen green peas and corn nibblets to my soup. You can add other veggies as well.
- Plant milk- Creates a creamy, rich texture while keeping the recipe dairy-free and vegan. It adds smoothness and a mild flavor that complements the potatoes without overpowering the dish, making it a perfect substitute for traditional milk or cream.
- Seasonings- Nutritional yeast flakes, garlic powder, onion powder, basil, salt, and pepper are my favorite seasonings to use in this soup.
- Thickener- Cornstarch is used in potato soup as a thickening agent to create a smooth, creamy consistency without adding extra fat.
Tips for making this soup
- Don’t overcook- Make sure not to overcook the potatoes, because the soup will be less chunky. You want them tender but not mushy.
- Seasoning- Add my new vegetable bouillon powder to create more delicious flavor.
- Thickening- If using cornstarch to thicken, be sure to mix it with a little cold plant milk or water before adding it to the boiling soup. Otherwise, it will clump up. Arrowroot powder is a great thickener that tends not to clump.
- Serving suggestions- Serve with my Country Cornbread, a salad, or baked butternut squash as a side dish.
How to make vegan potato soup
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Wash and dice up the vegetables. I like to cube the potatoes into small bite-size pieces, they will cook down smaller.
STEP #2: In a large soup pot, add potatoes, onion, garlic water, and all spices, and bring to a boil. Cook for approximately 20 minutes on medium-high, until potatoes are tender.
STEP #3: Add corn niblets, green peas, and 1-1/2 cups of almond milk. Reduce heat and allow to simmer for another 10 minutes.
STEP #4: In a small bowl, mix arrowroot powder with the remaining 1/2 cup of almond milk and whisk until frothy. Add to a soup pot and stir.
STEP #5: Allow it to simmer for another 10 minutes, stirring frequently, as it thickens. Serve after cooling.
*Originally published July 2014.
Frequently Asked Questions
Any variety of potatoes can be used to make this soup, but my favorites are Russets, Yukons, and red potatoes. There’s no need to peel them because a lot of the nutrients reside in the skins.
Along with potatoes, I like to add onion, garlic, corn, green peas, and even sometimes fresh spinach leaves. Most of the time, the corn and green peas I use are frozen.
Using frozen vegetables in this potato soup makes it even easier. Though I always use fresh potatoes, I love to add frozen green peas and corn to my soup. They are every bit as healthy as fresh.
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Potato Soup Vegan
Ingredients
- 4 large potatoes, diced, with skins Russet, red skin, Yukon, etc.
- 1 onion diced
- 2 cloves garlic minced
- 4 cups water
- 3 tablespoons nutritional yeast flakes
- 1 tablespoon parsley flakes
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon basil flakes
- 1 teaspoon sea salt
- 1 cup frozen corn niblets
- 1 cup frozen green peas
- 2 cups plant milk
- 3-4 tablespoons cornstarch or arrowroot powder
Instructions
- Wash and dice potatoes and onions.
- In a large soup pot, add potatoes, onion, garlic water, and all spices, and bring to a boil. Cook approximately 20 minutes on medium-high, until potatoes are tender.
- Add corn niblets, green peas, and 1-1/2 cups of plant milk. Reduce heat and allow to simmer another 10 minutes.
- In a small bowl, mix arrowroot powder with the remaining 1/2 cup of plant milk and whisk until frothy. Add to the soup pot and stir.
- Allow to simmer another 10 minutes, stirring frequently, as it thickens. Serve with cornbread.
Video
Notes
- Potatoes- Any variety of potatoes can be used to make this soup, but my favorite is Russets, Yukons, and red potatoes. There's no need to peel them because a lot of the nutrients reside in the skins.
- Don't overcook- Make sure not to overcook the potatoes, because the soup will be less chunky. You want them tender but not mushy.
- Seasoning- Add my new vegetable bouillon powder to create more delicious flavor.
- Thickening- If using cornstarch to thicken, be sure to mix it with a little cold plant milk or water before adding it to the boiling soup. Otherwise, it will clump up. Arrowroot powder is a great thickener that tends not to clump.
- Serving suggestions- Serve with my Country Cornbread, a salad, or baked butternut squash as a side dish.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
I added the juice of one lemon, more salt and some pepper. I also sprinkled a bit of tajin on my own bowl, very tasty.
what one pound of potatoes looks like is to estimate it by the size of each potato. Use this general formula to know how many potatoes are in a pound: One large potato equals around one pound.
Found this-now going to make and I’ll get back.
This potato soup is so satisfying and definitely a keeper. I added some “cheese” sauce to it which made it even more wonderful. Your recipes are amazing – thank you.
Can potato starch be substituted for the arrowroot?
Hi Mary- Yes, potato starch can be substituted as the thickener. No problem at all.
Yummy 😋
Super easy preparation – time is cooking. I added 2 stalks chopped celery and 1 diced carrot. Also added dried mushrooms. My husband loved it!
Hi Jan- I love the additions of celery, carrot, and dried mushrooms. That sounds delicious and filling!
Terri I loved this potato soup. It is just perfect. I will be making this one often.
Yay! I’m so glad to hear that. We had it over the weekend, and now there are leftovers for later in the week. That’s always a WIN! 😄
This was so easy to throw together as a last minute find on a cold night!!! (I actually had some oven baked russets already in the fridge) Easy ingredients! I topped it off with some Tajin and Smokey Tabasco!! So delicious!! It’s my new favorite!! Thank you!!
Hi Eliza- These winter days and nights make me hungry for soup too, and this one is a favorite. Adding Tajin and Smokey Tobasco sounds fabulous. So glad that the potato soup is your new favorite! 😀
Can this be frozen? I made way too much and don’t want it to go to waste.
Hi Emille- Yes, this can be frozen, and I have some in my freezer right now. I love to heat it up and make a fresh pan of cornbread. It is just as good the second time. 🙂
Hi, Terri,
I loved this potato soup!!!! Wow, is it ever good!!!! I also made your cornbread recipe to go with it, OUTSTANDING!!!! I made some of the cornbread into croutons to put in my soup. So good, thank you so much!!!!
Hi Antoinette– Thanks so much for letting me know how much you enjoyed the soup and cornbread!
I tried this in the slow cooker and it didn’t work for me. Definitely try another cooking method!!
How would I make this in my Instant Pot?
Hi Janet- I haven’t made this in an InstantPot, so I’m not sure about the setting and time. Maybe someone who has tried it can chime in here.
This soup is AMAZING!! Will be making it again!
Ah! Another potato soup lover like me! I’m so glad you enjoyed it.
Not bad. I’m going to use a lot less tarragon next time.
Perfect for this rainy cool spring day.
Terri,
I love your recipes and signed up for your blog. I don’t see any “print” icons on your recipe pages though. Did I simply overlook it? I see a “print” email, but nothing for the individual recipes. Thanks so much.
Hi Kathy,
This particular recipe is an older one, before I installed an actual recipe plugin on my blog, so it’s not as printer-friendly. I am attaching the recipe to this comment, so you can just cut and paste it into a document.
With my newer recipes, the ‘print’ button at the bottom, beside the email, is actually to print the recipe. There is another print button at the top of each recipe, right beside the rating stars near the title of recipe. It just has a picture of a printer, instead of saying ‘print.’ There are ads at the bottom of each recipes, so after you tell it to print, designate which pages, like 1-2, to avoid printing the advertisements.
Thanks so much for following my blog! 😀
Creamy Potato Soup–
Ingredients:
4 large, red skinned potatoes, diced, with skins
1 onion, diced
2 cloves garlic, minced
4 cups water
1 Tbsp. tarragon
1 Tbsp. parsley flakes
1 Tbsp. Lawry’s garlic powder
1 Tbsp. basil flakes
1 tsp. sea salt
1 cup frozen, corn nibblets
1 cup frozen, green peas
2 cups plain almond milk
4 Tbsp. arrowroot powder (for thickener) – cornstarch can also be used as thickener
In large soup pot, add potatoes, onion, garlic water, and all spices, and bring to a boil. Cook approximately 20 minutes on medium high, until potatoes are tender.
Add corn nibblets, green peas, and 1-1/2 cups of almond milk. Reduce heat and allow to simmer another 10 minutes.
In a small bowl, mix arrowroot powder with remaining 1/2 cup of almond milk and whisk until frothy. Add to soup pot and stir.
Allow to simmer another 10 minutes, stirring frequently, as it thickens. Serve with cornbread.