Creamy Vegan Potato Soup

This creamy vegan potato soup is the stuff dreams are made of! Cozy and rustic, you’d never guess it was plant based.

Vegan potato soup

Here’s a recipe that’s cozy and creamy, perfect for wrapping your hands around a cup in chilly weather. Try our best Vegan Potato Soup recipe! This one is so full of flavor and impossibly dreamy that you’d swear it had cream or milk in it. Turns out, it’s easy to make a potato soup without dairy that’s the equivalent of wearing a cozy sweater next to a roaring fire. There’s no blender needed: this soup is beautifully chunky and flavored with savory Old Bay. Load it up with toppings and it’s a stunner. We couldn’t stop shoveling in bites!

Ingredients in vegan potato soup

What’s the magic behind this vegan potato soup? This one is a spinoff on our Loaded Potato Soup, with a few simple tweaks to make it plant based. The flavor is out of this world good. Here are the ingredients you need for a vegan potato soup:

  • Shallots: The delicate flavor of this small onion is just what’s needed for a potato soup.
  • Garlic
  • Russet potatoes: Make sure to use russet potatoes here: they have just the right texture. Waxy potatoes don’t quite work!
  • Coconut oil: You can also use olive oil: it will give the soup a slightly more yellow hue
  • All purpose flour: Substitute gluten-free flour for gluten free
  • Vegetable broth
  • Oat milk: Oat milk is the creamiest, best option here: see below!
  • Old Bay: Old Bay is an American seasoning blend invented in Maryland that’s popularly used to flavor seafood or potato chowder. Find it online or make it homemade.
Vegan potato soup

The best non-dairy milk for potato soup?

Vegan potato soup is tricky: not only can it not use cream and butter, there’s no dairy milk allowed. What’s the best non-dairy milk to stand in that can still provide creaminess? Here’s what we’ve found:

  • Oat milk is perfect in vegan potato soup. It has a creamy enough texture and a neutral flavor that makes it perfect for vegan soups.
  • Almond milk works, but it’s less creamy. The texture of almond milk is very thin, close to water.
  • Not recommended: coconut milk or soy milk. Both of these non-dairy milks have too strong of a flavor for this potato soup.

No blender needed: use a potato masher!

This vegan potato soup recipe is naturally creamy: there’s no need for a blender! Cook the potatoes until they’re falling apart, then mash them right in the pot using a potato masher. This cuts down on mess, and makes for a great creamy but chunky texture (my favorite part about this easy potato soup). Personally, we love potato soups with a bit of texture: not ones that are perfectly smooth. This one hits the mark for us!

Mashing potato soup

Toppings for vegan potato soup

The next challenge to a vegan potato soup recipe: what to use for toppings? With no cheese, bacon, or sour cream allowed, there’s still plenty of options! Here are our favorite toppings to make a loaded vegan potato soup:

  • Coconut bacon: It might sound odd, but coconut bacon really hits the mark here! Chewy and smoky, it infuses bacon-y goodness without the meat. Or try shiitake bacon or tempeh bacon.
  • Vegan sour cream, cashew cream or yogurt: There are a few creamy options: you can make homemade vegan sour cream or cashew cream. Or try store-bought vegan yogurt (what we used).
  • Chives or green onions: Thinly sliced chives or green onion tops is ultra classic for a potato soup.
  • Sliced orange pepper: To incorporate the orange color of shredded cheese, we used thinly sliced orange pepper: the look is remarkably similar! The flavor is good enough that you don’t need vegan cheese, though you could use it if you have a brand you love.
Vegan potato soup

Variation: vegan potato leek soup

Want to make a vegan potato leek soup instead? Potato leek soup is one of life’s great pleasures: the leeks add even more savory, oniony flavor to the potato puree. Here’s what to do if you’d like to transform this soup:

  • Chop 3 leeks: Substitute 3 large leeks for the shallots. Chop off the dark green stems of the leeks and the bottom root, then slice them in half lengthwise. Place each leek half cut-side down on the cutting board, then chop it into thin slices, resulting in half-moon shapes, then rinse them thoroughly in a colander.
  • Add them in place of the shallots: Add the leeks with the garlic and cook about 4 minute until tender, then follow the remainder of the recipe.

Ways to add more protein!

Last idea for mixing up this potato leek soup: want to add more protein? You can add sliced vegan sausage to the soup and simmer until heated through, just a few minutes. We happened to have a vegan sausage in the refrigerator when we made this soup, so the next day we tried it. It’s even more filling!

When you’re shopping for a vegan meat substitute, check the package ingredients to make sure it’s not too processed. There are several brands on the market now that are made with real food ingredients: but you’ll have to review the ingredient list. Also make sure the ingredients fit your dietary preferences (some contain gluten or egg).

Vegan potato soup

Sides to serve with vegan potato soup

Once you’ve got your vegan potato soup recipe, what to serve with it? There are lots of great sides to go with potato soup. Here are a few that would be fantastic here:

This vegan potato soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free

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Vegan potato soup

Vegan Potato Soup (Best Flavor!)


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

This creamy vegan potato soup is the stuff dreams are made of! Cozy and rustic, you’d never guess it was plant based.


Scale

Ingredients

  • 2 large or 4 small shallots (1 cup finely chopped)*
  • 4 garlic cloves
  • 2 1/4 pounds russet potatoes (4 medium or 3 large), enough for 6 cups diced
  • 4 tablespoons coconut oil (or olive oil)
  • 6 tablespoons all purpose flour (or gluten free flour)
  • 2 cups vegetable broth
  • 4 cups plain oat milk, divided
  • 1 1/4 teaspoons kosher salt, plus more to taste
  • 2 teaspoons Old Bay seasoning (purchased or homemade)
  • Topping ideas: vegan yogurt, sour cream or cashew cream, chives, green onions, orange bell pepper, vegan bacon, hot sauce

Instructions

  1. Mince the shallots. Mince the garlic. Peel and small dice the potatoes.
  2. In a large pot, heat the coconut oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Shake the flour over the vegetables and stir to coat. Cook for 2 to 3 minutes until just starting to brown.
  3. Slowly stir in the vegetable broth, adding it bit by bit and then stirring until mostly smooth. Once incorporated, add the oat milk, potatoes, kosher salt, and Old Bay.
  4. Bring to a simmer and cook on low heat for 20 to 25 minutes (make sure the heat is just at a simmer and does not boil). Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy; make sure to keep stirring or a skin will form on the top. It’s done when the potatoes fall apart when you mash one against the side of the pot with your spoon.
  5. Remove from the heat. Use a potato masher to break up the potatoes so that a creamy but chunky texture forms. Stir to incorporate the mashed potatoes. Then serve topped with toppings of your choice: we used purchased vegan yogurt, thinly sliced green onions, chives, orange bell pepper, and coconut bacon. Leftovers store refrigerated for up to 5 days: reheat on the stovetop and add a splash of milk. 

Notes

*To make vegan potato leek soup: Substitute 3 large leeks for the shallots. Chop off the dark green stems of the leeks and the bottom root, then slice them in half lengthwise. Place each leek half cut-side down on the cutting board, then chop it into thin slices, resulting in half-moon shapes, then rinse them thoroughly in a colander. Add the leeks with the garlic and cook about 4 minute until tender, then follow the remainder of the recipe. 

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Vegan potato soup, vegan potato soup recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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