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Vegan potato soup

Vegan Potato Soup (Best Flavor!)

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5 from 3 reviews

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


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


  • 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 refined 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


  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. 


*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
  • Diet: Vegan