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Vegan Potato Soup

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 the Vegan Potato Soup recipe year-round.

vegan potato soup in white bowls on wooden table with cornbread

Making homemade potato soup is so easy because it’s a one-pot meal. That means cleaning up the dishes is a breeze too!

Potato soup can even be made in a crockpot so that when you come in from a long day at work, dinner is already ready making the house smell fabulous.

We love this potato soup because it’s…

  • Warm & comforting
  • Chunky
  • Creamy
  • Hearty and filling
  • Easy one-pot meal
  • Perfect way to warm up on cold days
  • Deliciously flavorful

Cooking potato soup in a crockpot

My preferred method for making this soup is on the stovetop in a large stockpot, but it can also be made in a slow cooker.

To make this in a crockpot, simply add all ingredients (except arrowroot or other thickener and remaining 1/2 cup of almond milk) to a large cooker and allow to cook on low for 2-3 hours depending on the size of your potato chunks.

Once potatoes are tender, turn the cook setting to high. While the pot is heating up more, whisk together thickener in a separate bowl.

Add the thickener mixture to the crockpot and mix thoroughly.

thickener being poured into potato soup

As the pot heat continues to increase, stir every 10 minutes until it gets to the consistency desired. Depending on your slow cooker, this might take 20 minutes or so.

Making vegan potato soup on the stovetop

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.

diced onions on cutting board

Add corn niblets, 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 the remaining 1/2 cup of almond milk and whisk until frothy. Add to a soup pot and stir.

Allow to simmer another 10 minutes, stirring frequently, as it thickens. Serve with cornbread.

UPDATE: I now have a delicious Homemade Vegetable Bouillon Powder that is a wonderful addition to soups, beans, and so much more!

vegetable bouillon powder in a glass jar with lid on a white wooden table
Homemade Vegetable Bouillon Powder

Tips for making this soup

  • Make sure not to overcook the potatoes, because the soup will be less chunky. You want them tender but not mushy.
  • If using cornstarch to thicken, be sure to mix it with a little cold plant milk or water before adding to the boiling soup. Otherwise, it will clump up.
  • Arrowroot powder is a great thickener that tends not to clump.
  • Remove from heat as soon as you get the desired thickness. If left on the heat it will continue to thicken, even if the stove is turned off.

*Originally published July 2014.

Which potatoes to use in potato soup

Any variety of potatoes can be used to make this soup, but my favorite is red potatoes. There’s no need to peel them because a lot of the nutrients reside in the skins.

Other potatoes that might be used include Russet, Yukon, Fingerling, and many others.

russett potatoes in basket

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.

Are frozen vegetables healthy?

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.

nutrition in frozen vegetables
Frozen veggies are a great handy option for this soup.

In some cases, frozen vegetables may be more nutritious than fresh ones that have been shipped over long distances. The latter is typically picked before ripening, which means that no matter how good the vegetables look, they’re likely to short-change you nutritionally.Weil

Served with my Country Cornbread, a salad or baked butternut squash, it’s a perfect meal. So filling and fabulous!

Other great soup recipes

This post may contain affiliate links. Read my full disclosure here.

vegan pototo soup in white bowls with cornbread

Potato Soup Vegan

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

I believe my love of creamy potato soup developed in childhood. It's a deep-rooted comfort food for me. Even now, it doesn't have to be cold outside. We eat it year round.

Ingredients

Instructions

  1. Wash and dice potatoes and onions.
  2. 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.
  3. Add corn niblets, green peas, and 1-1/2 cups of plant milk. Reduce heat and allow to simmer another 10 minutes.
  4. 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.
  5. Allow to simmer another 10 minutes, stirring frequently, as it thickens. Serve with cornbread.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 354Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgCarbohydrates: 79gFiber: 8gSugar: 8gProtein: 9g

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.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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Emilee

Monday 30th of March 2020

Can this be frozen? I made way too much and don’t want it to go to waste.

Terri Edwards

Tuesday 31st of March 2020

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. :)

Antoinette

Friday 21st of February 2020

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!!!!

Terri Edwards

Friday 21st of February 2020

Hi Antoinette-- Thanks so much for letting me know how much you enjoyed the soup and cornbread!

Liz

Wednesday 19th of February 2020

I tried this in the slow cooker and it didn't work for me. Definitely try another cooking method!!

Janet

Sunday 9th of February 2020

How would I make this in my Instant Pot?

Terri Edwards

Monday 10th of February 2020

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.

Bettina

Tuesday 28th of January 2020

This soup is AMAZING!! Will be making it again!

Terri Edwards

Tuesday 28th of January 2020

Ah! Another potato soup lover like me! I'm so glad you enjoyed it.

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