This vegan potato soup is creamy and hearty with chunky veggies in a rich broth. This comforting soup is easy and cheap to make.
Dairy-free potato soup
Making potato soup without cream or dairy is easy and equally delicious. No one will even know it doesn’t have milk in it!
This dairy-free potato soup is ideal for people who have a diary allergy, nut allergy, are lactose intolerant or vegan.
What makes this recipe stand out from the rest are the three techniques I use to create the ultimate creamy texture without cow tit juice.
First, the broth is created from a combination of vegetable stock and plant-based milk thickened with flour.
This is where most other vegan potato soup recipes leave it.
In my opinion, thickened plant-based milk is a good base but not really creamy.
Next, we take advantage of the thickening power of potato starch by blending up some of the soup.
Finally, the real dairy-free creaminess comes from the addition of full-fat coconut milk.
But you have to be careful with coconut milk because too much can leave your savory soup tasting like coconut. You definitely don’t want to add a whole can!
I found that ¾ of a cup was enough to add maximum creaminess without any coconut flavor.
Best potatoes for potato soup
The best potatoes for potato soup are ones that are starchy rather than waxy.
Starchy potatoes break down more easily and help to add to the creaminess of this potato soup.
Russet potatoes, Idaho and Yukon gold are examples of starchy potatoes that can be use to make soup.
The ingredients for this vegan potato soup are very economical and readily available at any supermarket. It’s a great cheap vegan meal idea!
Onion and garlic: These form the flavor base of the soup stock. I like to dice the onion very finely so that it’s undetectable in the soup.
Carrots: A couple of carrots add sweetness. I like to dice them smaller than the potatoes so that the potatoes remain the star of this dish.
Celery: Celery is the third ingredient of the mirepoix that makes up the base of the soup. I also like to dice it rather small so that it adds flavor without a lot of texture.
Potatoes: A starchy potato like russet or Idaho are best for this potato soup recipe. You should peel the potatoes so that they can break down more easily and have a better texture. I dice them a bit larger than the carrots but still bite-sized.
Flour: I use a few tablespoons of all-purpose flour to help thicken the soup. You can use rice flour or cornstarch for a gluten-free alternative.
Vegetable stock: To make sure your potato soup isn’t bland, choose a nice vegetable stock to add more flavor.
Plant-based milk: Make sure to use a milk that is unsweetened! I use soy but oat or any nut milk without a strong flavor will work too.
Coconut milk: Full fat coconut milk adds the final touch of creaminess. Not too much is added to the soup so that it doesn’t taste like coconut at all. You can substitute cashew cream if you prefer.
Thyme: Dried thyme adds a lovely flavor to the soup. You can use fresh thyme or substitute rosemary if you prefer.
Salt: To season and bring all the flavors together.
Olive oil: I almost always use olive oil to fry my onion and garlic in. You can use plant-based butter if you prefer. You can also use water or vegetable stock if you want to make this an oil-free recipe.
How to make vegan potato soup
Vegan potato soup is simple to make and ready in 30 minutes, making it perfect for a quick weeknight dinner!
Prepare your ingredients: This recipe starts with a mirepoix, which is a mixture of finely diced onion, carrots and celery.
Start by gathering these ingredients and dicing them up. I like to cut the carrots slightly bigger than the celery because I like to be able to taste them in the soup.
Fry the vegetables: Heat some oil over medium heat and add the diced vegetables. Allow them to fry, stirring occasionally, until the onion and celery are soft and transparent. Add the garlic and thyme for the last minute of cooking.
If the carrots aren’t quite soft all the way through at this stage, that’s okay, they’ll finish cooking in the broth.
While the veggies are frying you can prepare the potatoes by peeling them and dicing them into bite-sized pieces.
Add the flour and liquids: Sprinkle over one tablespoon of flour and stir it in for about 20 seconds before adding the next tablespoon of flour.
This is to cook out the raw flour taste and avoid any lumps.
Now you can add the diced potatoes and pour in the vegetable broth and plant-based milk.
Simmer: Raise the heat to bring the pot up to the boil then reduce the heat to a simmer.
Simmer the soup until the potatoes are fork-tender - about 10 to 15 minutes.
Blend: Blend a bit of the soup to help thicken it. I used an immersion blender and gave it a couple pulses.
If you don’t have an immersion blender you can transfer a couple ladles of the soup to a stand blender. Be careful to leave the lid slightly ajar to allow the steam to escape.
Add the coconut milk: Finally, pour in the coconut milk and season your soup to taste with salt.
It’s ready to serve!
Substitutions and variations
Cashew cream: If you don’t like coconut or you are allergic, you can use cashew cream instead. Cashew cream is just cashews blended up with a bit of water or plant-based milk until thick and creamy. Alternatively, use a vegan heavy cream such as Oatly cooking cream.
Bacon: Potato soup recipes often call for bacon as a topping. Since this is a vegan recipe, you can use imitation bacon bits or add smokiness to the soup with some smoked paprika or Deliciou bacon seasoning.
Veggies: Add in some extra veggies. Corn, peas, cauliflower or broccoli are also great in this soup. Or toss in a couple handfuls of leafy greens like chopped spinach or kale.
Seasonings: Swap dried thyme for fresh thyme. Or if you don’t have thyme, try rosemary or parsley. Add a touch of heat with a pinch of cayenne pepper.
Potato soup toppings
Serve this soup just as it is or choose from your favorite toppings. Anything that would be good on a baked potato would be good on this vegan potato soup recipe!
- Vegan cheddar cheese
- Imitation bacon bits
- Chopped fresh herbs like parsley or thyme
- Green onion or chives
- Vegan sour cream
- Croutons or crackers
You can make potato soup gluten free by substituting all-purpose flour for a gluten-free all purpose blend or by using arrowroot starch.
Coconut milk is a creamy substitute for heavy cream in potato soup. Another option is cashew cream, which is raw cashews blended with water or plant-based milk until reaching a thick, creamy consistency. A store-bought plant-based cream such as Oatly cooking cream can also be used to make soups creamy without the dairy.
Yes, in order for potato soup to have a thick and creamy consistency, it’s a good idea to peel the potatoes.
Yes, first sauté the onion, celery, carrots and garlic. Then add the flour and thyme and sauté it for a minute to cook out the raw taste. Add the vegetable stock, plant-based milk and potatoes and put the lid on. Cook on high pressure for 10 minutes then release. Stir in the coconut milk and give the soup a few pulses with an immersion blender.
Yes, place all the ingredients except the coconut milk in the slow cooker and cook on high for 4 hours or low for 6 to 8 hours until the potatoes are tender. Stir in the coconut milk and give the soup a couple pulses with an immersion blender.
Make ahead and storage
Thanks to the sturdy vegetables it’s made from, this vegan potato soup stores well in the fridge, making it great for meal prep.
You may notice the soup with thicken up when cold. This is due to the coconut milk fat solidifying. Once reheated, either in the microwave or on the stove, the soup will liquify again.
If it’s still too thick for your liking after reheating, add a couple splashes of vegetable stock or water to help thin it out again.
How long will potato soup keep in the refrigerator?
Leftovers will keep in the fridge for up to 5 days when stored properly in an airtight container.
Can you freeze potato soup?
Yes, you can freeze potato soup. Transfer the soup to freezer-safe containers and allow the soup to cool to room temperature. Transfer to the freezer and freeze for up to 3 months.
Allow to thaw overnight in the fridge before reheating.
What to serve with vegan potato soup?
This basic soup goes great with a variety of sides:
- Salad: a fresh tossed salad, cabbage salad or this Mediterranean chickpea salad.
- Sandwiches: a classic vegan grilled cheese sandwich or a veggie and hummus sandwich.
- Bread: crusty bread for dipping, garlic bread or serve your potato soup in a bread bowl.
- Biscuits: vegan biscuits or cornbread.
- Toppings: options for toppings include imitation bacon bits, vegan cheese, vegan sour cream, diced scallions or chives, parsley or thyme, croutons or crackers.
Vegan Potato Soup
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 2 stalks of celery finely diced
- 2 medium carrots peeled and diced
- 2 cloves of garlic minced
- 3 tablespoons all-purpose flour
- 2 teaspoons dried thyme
- 4 large (about 2 pounds / 950 grams) potatoes peeled and diced into bite-sized pieces
- 3 cups (750 ml) vegetable stock
- 1 cup (250 ml) unsweetened plant-based milk
- 1 ½ teaspoons salt or to taste
- ¾ cup (175 ml) coconut milk
- Heat the oil in a large pot over medium heat. Add the onion, celery and carrots and fry, stirring occasionally, until the onion is soft and transparent.
- Add the garlic and fry for another 2 minutes, stirring frequently.
- Add one tablespoon of the flour and stir it in for about 20 seconds. Then add the second and stir it in for 20 seconds before adding the third and stirring for 20 seconds.
- Add the potatoes, stock, plant-based milk, salt and thyme. Raise the heat to bring the pot to a boil then reduce the heat to a simmer and cook until the potatoes are tender - about 10 - 15 minutes.
- Remove the pot from the heat and add the coconut milk. Blend a bit of the soup either with a couple pulses of an immersion blender or by transferring a couple ladles of the soup to a stand blender. You can adjust the consistency to your liking by how much you blend it, whether you prefer it quite chunky or more smooth.