If you’re longing for a bowl of pure comfort, look no further than this Vegan Potato Soup. Creamy, hearty, and loaded with flavor, this beloved classic gets a plant-based twist that everyone at the table will adore. Yukon Gold potatoes, mellow aromatics, and warming herbs meld together in a velvety broth for a soup that is both satisfyingly rich and light on the palate. Whether you’re cozying up on a chilly night or hosting friends for a nourishing meal, Vegan Potato Soup is sure to become your new go-to comfort food.

Ingredients You’ll Need

One of the best things about this soup is its simplicity—no fancy ingredients, just everyday staples that combine beautifully for maximum flavor, color, and texture. Each addition plays a starring role, from silky potatoes to fragrant herbs, making this soup as satisfying as it is wholesome.

Olive oil: Use good-quality olive oil for sautéing the veggies—it adds depth and a rustic note at the base of your Vegan Potato Soup.
Onion: A diced medium onion brings gentle sweetness and lets the other flavors shine.
Garlic: Two cloves, minced, infuse the soup with subtle warmth and aromatic complexity.
Carrots: Diced carrots add a lovely pop of color and a naturally sweet undertone.
Celery: Chopped celery rounds out the flavor profile and boosts the soup’s savory side.
Yukon Gold potatoes: These potatoes are creamy, perfectly starchy, and keep their shape while making the soup ultra-smooth.
Vegetable broth: Four cups form the foundation of the soup, enhancing natural flavors without overpowering them.
Dried thyme: Earthy and fragrant, thyme adds depth and aromatic warmth.
Dried rosemary: Just a teaspoon delivers woodsy, fresh notes that complement the potatoes beautifully.
Unsweetened almond milk: A cup of almond milk gives a luscious, creamy texture without dairy.
Nutritional yeast (optional): This adds a savory, almost cheesy hint—sprinkle it in for extra depth.
Salt and pepper: Adjust to taste to perfectly balance the flavors at the end.
Chopped fresh chives (optional): For garnish, these little green flecks finish the soup with color and freshness.

How to Make Vegan Potato Soup

Step 1: Sauté the Aromatics

Begin by heating your olive oil in a large, sturdy pot over medium heat. Toss in the diced onion and stir frequently for about five minutes, letting it turn translucent and fragrant. This slow sauté is the secret to unlocking deep, sweet flavors right from the start.

Step 2: Add Vegetables for Hearty Flavor

Now, stir in the garlic, carrots, and celery. Sauté for another five minutes until the vegetables begin to soften. This helps create a rich, sweet backdrop, bringing out that classic soup aroma that’s so inviting.

Step 3: Simmer the Potatoes and Herbs

Add your diced Yukon Gold potatoes, pour in the vegetable broth, and sprinkle in the dried thyme and rosemary. Bring everything to a gentle boil, then lower the heat and let the soup simmer for around 20 minutes. You’ll know it’s ready for the next step when the potatoes are fork-tender but still holding their shape.

Step 4: Blend for Creaminess

Once everything’s simmered to perfection, use an immersion blender to partially blend the soup. You want some of the potatoes and vegetables pureed for silkiness, but it’s even tastier if a few chunks remain for texture. If you love it extra creamy, feel free to blend a little longer!

Step 5: Add Creamy Finishing Touches

Lower the heat and gently stir in the unsweetened almond milk and nutritional yeast (if you’re using it). Season with salt and pepper to taste. Let the Vegan Potato Soup heat through for a couple more minutes, stirring gently so it’s fully incorporated and irresistibly creamy.

Step 6: Garnish and Enjoy

Ladle the hot soup into bowls and, if you like, shower it with freshly chopped chives. This little touch adds color and a burst of fresh flavor right before serving.

How to Serve Vegan Potato Soup

Garnishes

While Vegan Potato Soup is lovely on its own, a finishing touch of fresh chopped chives really brightens every spoonful. Try adding a sprinkle of black pepper, a splash of olive oil, or even a few crispy croutons for texture. If you love a little heat, a pinch of red pepper flakes makes a brilliant, unexpected twist.

Side Dishes

This soup loves a slice of crusty bread or a thick piece of toast for dipping. For a heartier meal, you can serve it alongside a crisp green salad, a plate of roasted veggies, or a vegan grilled cheese sandwich. The creamy texture of the soup is perfect for pairing with crunchy or tangy sides.

Creative Ways to Present

For gatherings, try ladling Vegan Potato Soup into small mugs or shooters for a fun appetizer. Hosting a family dinner? Serve it in bread bowls for a rustic presentation! You can also create a DIY toppings bar with chives, nutritional yeast, pepitas, and sliced scallions so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Potato Soup keeps beautifully in the fridge for up to four days. Let the soup cool to room temperature, then transfer it to an airtight container. When you’re ready, it’s all set for a quick lunch or dinner.

Freezing

If you want to freeze the soup, allow it to cool completely before ladling it into freezer-safe containers. It freezes well for up to three months. For best results, freeze in individual portions so you can pull out just what you need and avoid repeated thawing.

Reheating

To reheat, simply pour the desired amount into a saucepan and gently warm over medium heat, stirring frequently. If the soup thickens in the fridge or freezer, just add a splash of almond milk or vegetable broth to reach your preferred consistency.

FAQs

Can I use a different type of potato for Vegan Potato Soup?

Absolutely! While Yukon Gold potatoes are especially creamy and have a buttery texture, you can use russet potatoes for a fluffier result or red potatoes for a firmer bite. Just keep in mind the texture will change slightly based on your choice.

Is nutritional yeast necessary?

Nutritional yeast is totally optional but highly recommended! It adds a lovely savory, almost cheesy flavor that really boosts the overall taste. If you don’t have any, the soup will still be deliciously creamy and flavorful.

Can I make this Vegan Potato Soup gluten-free?

Yes, this recipe is naturally gluten-free as long as your vegetable broth doesn’t contain gluten. Always double-check the labels if you’re cooking for someone with a gluten intolerance or allergy.

What can I use instead of almond milk?

If you don’t have almond milk handy, oat milk, soy milk, or even coconut milk work well in this Vegan Potato Soup. Just make sure whichever milk you choose is unsweetened and unflavored.

How can I make the soup even creamier?

For an ultra-creamy Vegan Potato Soup, blend more of the soup until it’s silky-smooth, or stir in a splash of canned coconut milk just before serving. You could even add a boiled and blended white bean for an extra protein and creaminess boost!

Final Thoughts

If you’re searching for a bowl of nurturing, plant-based goodness that feeds both your body and your soul, give this Vegan Potato Soup a try. There’s something magical about how these simple ingredients come together, and I can’t wait for you to taste the difference homemade makes. Happy cooking and enjoy every spoonful!

Vegan Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 27 reviews

Author: Emma
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This Vegan Potato Soup is a creamy and comforting dish perfect for a cozy night in. Made with wholesome ingredients and filled with flavor, it’s a satisfying soup that’s easy to make.

Ingredients

Scale

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, diced
2 celery stalks, diced
4 cups peeled and diced Yukon Gold potatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup unsweetened almond milk
2 tablespoons nutritional yeast (optional)
Salt and pepper to taste
Chopped fresh chives for garnish (optional)

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Instructions

Heat the olive oil: In a large pot over medium heat, sauté the onion until translucent.
Add aromatics: Stir in garlic, carrots, and celery; cook until softened.
Cook potatoes: Add potatoes, broth, thyme, and rosemary; simmer until tender.
Blend: Partially blend the soup for creaminess.
Finish: Stir in almond milk, nutritional yeast, salt, and pepper. Heat through.
Serve: Ladle into bowls, garnish with chives, and serve hot.