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.
Crock pot instructions
To make this soup in your crockpot, I suggest cooking it on high for 4 hours or low for 8 hours. Approximately 30 minutes before the soup is finished, add the cornstarch slurry in step #4 to the crockpot. It will thicken into a creamy broth as it finishes cooking.
*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.
- Crockpot Instructions-To make this soup in your crockpot, I suggest cooking it on high for 4 hours or low for 8 hours. Approximately 30 minutes before the soup is finished, add the cornstarch slurry in step #4 to the crockpot. It will thicken into a creamy broth as it finishes cooking.
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I made this soup for the first time this week and it was so easy to make and tasted wonderful. My husband and I ate it two days in a row. It was even better the second day. Will definitely be making this again and again. Thank you!
YAY! I am glad that you both loved this soup. This is one I used to eat growing up as a kid, but I’ve tweaked it to make it much healthier now. We love it with cornbread all year round. Thank you for the great feedback!
I made this delicious soup to go with your suggested cornbread. I made a double batch and in one batch my husband added chopped mushrooms to his. It’s such a nice soup, especially since it’s so cold out! Thank you so much for the recipe!
Norma, you are a sweetheart!♥ Thank you for the great feedback, and I’m so glad your hubby liked it too.
Oh my goodness- I have made this many times and we love it! I made the mistake of trying another recipe and it was terribly disappointing….your recipes are “never fail”. I have learned my lesson! Keep it up Terri😊
I absolutely LOVE reading your comment! Thank you so much, Anita! ♥