My Vegan Potato Soup is made in one pot with hearty Yukon Gold potatoes, dairy free milk, and classic soup vegetables. It’s a creamy, comforting, and simple 20-minute meal!
Want to capture the magic of crispy baked potato wedges in one bowl? Then you’ve gotta try this hearty and comforting Vegan Potato Soup! Potatoes are already a perfect food on their own but get even better when cooked with veggies, herbs, and aromatics in an easy soup recipe.
Vegan baked potato soup really couldn’t be easier to make. All of the ingredients are thrown together in one pot and in about 20 minutes, it’s ready to eat! I like to top my bowl with crumbled tempeh bacon but there are plenty of other options out there to suit your taste buds.
- Just as hearty and comforting as a loaded baked potato.
- Made without any gluten, dairy, or eggs!
- One of the most comforting vegan meals that only takes 20 minutes to cook.
- Potatoes - I used Yukon Gold’s because they’re naturally buttery and delicious.
- Soup veggies - Onion, celery, carrots, and garlic are a staple in any delicious vegetarian soup and no stranger to this recipe.
- Dairy-free milk - It’s what makes this potato soup dairy free! Soy milk is the creamiest choice but you can use any plant milk you like. Just make sure it’s unsweetened so the flavors in the soup aren’t overly sweet.
- Bay leaf - To flavor the soup as it simmers. Just remember to take it out when it’s time to eat!
Step 1: Saute the veggies. Melt your butter in a soup pot or dutch oven. Saute the onion, celery, and carrots for a few minutes, then add the garlic.
Step 2: Let it simmer. Next, add the potatoes, milk, vegetable broth, and bay leaf to the pot. Bring it up to a boil, then reduce the heat and let it simmer until the potatoes are fork tender.
Step 3: Season and serve. Stir in the parsley, salt, and pepper. Spoon the chunky potato soup into bowls and enjoy!
Expert tips and FAQs
- Don’t forget the toppings! Add some crumbled tempeh bacon, vegan sour cream, dairy free cheese shreds, roasted chickpeas, crispy kale, and chives on every bowl.
- Do you prefer creamier soups? Once the potatoes are tender, feel free to mash them a bit so the soup is smoother but still has some texture. Otherwise, go ahead and puree it using an immersion or regular blender to make the soup completely smooth.
- Party tip: Serve this soup to a crowd along with a variety of vegan toppings. This way, each guest can easily customize their bowl of soup.
What kind of potatoes are best for potato soup?
Any potato that holds its shape as it cooks, like white, yellow, or red potatoes, will work. You can even replace some of the potatoes with cauliflower florets to lighten it up. Better Homes & Gardens wrote an article all about the different types of potatoes for potato soup.
Can I make this with sweet potatoes?
If you want! I find that the flavors are best suited to mild and savory yellow, white, or red potatoes but you’re welcome to use only sweet potatoes or half yellow potatoes, half sweet potatoes instead.
If you have your heart set on sweet potato soup, try my Chorizo Sweet Potato Soup instead. To make it vegan, simply use vegan sausage instead!
What should I serve with it?
Refrigerator: Keep the vegan potato soup in airtight containers in the fridge for up to 3 days.
This kind of soup thickens as it sits. When it’s time to reheat the leftovers, you can stir in a little extra plant milk, broth, or water to thin it out.
More vegan soup recipes
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Vegan Potato Soup
- 2 tablespoon butter vegan
- 1 large yellow onion diced
- ½ cup celery diced
- 2 carrots diced
- 1 teaspoon salt
- 4 garlic cloves minced
- 4 yukon gold potatoes cut into bite-size pieces
- 2 cups soy milk or oat or cashew
- 3 cups vegetable broth
- 1 bay leaf
- 2 tablespoon parsley chopped
- black pepper to taste
- tempeh bacon optional
- Melt butter in a dutch oven over medium heat. Then, add the onion, celery, carrots, and salt and sauté for about 3 minutes. Add the garlic and sauté for 1 minute until fragrant.
- Next, add the potatoes, milk, broth, and bay leaf and bring the soup to a boil. Reduce heat to a simmer, cover the pot and cook for 15 minutes or until the potatoes are soft and can easily be pierced with a fork.
- Add the parsley and black pepper, along with tempeh bacon (optional) and enjoy!