This warm and creamy vegan potato soup is a hug in a bowl! Made with simple potatoes, onions, and a splash of non-dairy milk, it’s comforting and delicious.
It’s so easy to make that even the most novice cooks can whip it up. I love to top mine with fresh herbs for added flavor—because who doesn’t like a little garnish? 🌿
Key Ingredients & Substitutions
Potatoes: The star of this soup! I love using Russet or Yukon Gold potatoes for their creamy texture. If you’re looking for a lower-carb option, you could use cauliflower instead!
Vegetable Broth: Keep the soup for vegan-friendly by using vegetable broth. If you have homemade broth, even better! For a lighter option, consider using water with a splash of soy sauce or nutritional yeast for flavor.
Coconut Milk: This adds a lovely creaminess. Canned coconut milk is best, but if you want a lighter soup, you can use almond milk or oat milk instead. Just note that it won’t be as rich!
Seasonings: Thyme and smoked paprika elevate the soup’s flavor profile. Don’t have these on hand? Try oregano or Italian seasoning as alternatives. You might even consider adding a pinch of cayenne for a bit of heat.
Olive Oil: This is great for sautéing. If you’re looking to switch it up, you could use avocado oil or even coconut oil for a hint of sweetness.
How Can I Get a Smooth Consistency?
Getting a smooth texture is key for a creamy potato soup. Here’s how to do it right:
- After cooking the potatoes until tender, using an immersion blender is super convenient because you can blend directly in the pot.
- If you don’t have an immersion blender, carefully transfer the hot soup to a regular blender in small batches. Make sure the lid is slightly ajar to allow steam to escape.
- Blend until smooth, then return to the pot for easy reheating.
Don’t rush this step! A smooth blend makes all the difference in texture. If you prefer a chunkier soup, blend only half the mixture.
How to Make Vegan Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes, peeled and diced
- 2 cups vegetable broth
- 1 cup coconut milk (canned)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tsp thyme (dried or fresh)
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 2 tbsp olive oil
How Much Time Will You Need?
This delicious vegan potato soup will take about 10 minutes to prep and around 30-40 minutes to cook. In total, you’re looking at about 50 minutes to have a warm pot of comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, stirring often, until it becomes translucent and fragrant. This will give your soup a lovely base flavor!
2. Add More Veggies:
Next, toss in the minced garlic, diced carrots, and diced celery. Sauté these vegetables together for another 3-4 minutes, letting them soften slightly and mix with the onion. You’ll love how it smells!
3. Bring in the Potatoes and Broth:
Now, it’s time to add the star of the show! Stir in the diced potatoes, vegetable broth, thyme, and smoked paprika. Bring this mixture to a boil—watch as the ingredients start to bubble together!
4. Simmer the Soup:
Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Take a moment to enjoy the aroma floating in your kitchen.
5. Blend Until Smooth:
Once the potatoes are nice and soft, it’s blending time! You can use an immersion blender right in the pot to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender. Just be cautious with the hot liquid—let it cool a bit if it seems too steamy!
6. Add Coconut Milk:
After you’ve blended the soup to your desired texture, return it to the pot if you used a blender. Stir in the coconut milk and heat the soup through over low heat. Don’t forget to season it with salt and pepper to taste for some extra flavor!
7. Serve Hot and Enjoy:
Your vegan potato soup is ready to wow your taste buds! Serve it hot, garnished with chopped fresh parsley and a swirl of extra coconut milk on top if you like. Enjoy every comforting spoonful!
Can I Use Different Types of Potatoes?
Absolutely! You can use Yukon Gold or red potatoes for a creamier texture. Just be sure to peel and dice them before adding to the soup. Avoid using waxy potatoes like new potatoes, as they won’t yield the same creamy consistency.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use almond milk or cashew cream for a nutty flavor. For a richer taste, consider using unsweetened soy or oat milk. Just keep in mind that the flavor will be slightly different, but still delicious!
How to Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just be sure to leave some space at the top of the container when freezing, as the soup will expand!
Can I Add More Vegetables to This Soup?
Definitely! Feel free to include vegetables like spinach, kale, or peas for added nutrition. Just add them in during the last few minutes of cooking so they don’t become overcooked. You can adjust the cooking time based on the vegetables you choose!
