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 this Vegan Potato Soup recipe year-round.
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
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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 the 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 the thickener and plant milk in a separate bowl.
Add the thickener mixture to the crockpot and mix thoroughly.
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 for approximately 20 minutes on medium-high, until potatoes are tender.
Add corn niblets, green peas, and 1-1/2 cups of almond milk. Reduce heat and allow to simmer for 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 it to simmer for another 10 minutes, stirring frequently, as it thickens. Serve with cornbread.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
UPDATE: I now have a delicious Homemade Vegetable Bouillon Powder that is a wonderful addition to soups, beans, and so much more!
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.
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.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
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.
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
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Potato Soup Vegan
Ingredients
- 4 large red-skinned potatoes, diced, with skins (other potatoes can be used as well)
- 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
- 4 tablespoons arrowroot powder for thickener - cornstarch can also be used as a thickener
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
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.
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…
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.
Perfect for this rainy cool spring day.
Not bad. I’m going to use a lot less tarragon next time.
This soup is AMAZING!! Will be making it again!
Ah! Another potato soup lover like me! I’m so glad you enjoyed it.
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.
I tried this in the slow cooker and it didn’t work for me. Definitely try another cooking method!!
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!
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. 🙂
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! 😀
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! 😄
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!
Can potato starch be substituted for the arrowroot?
Hi Mary- Yes, potato starch can be substituted as the thickener. No problem at all.
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.