Creamy Vegan Potato Soup is that warm, cozy hug in a bowl we all crave when life feels a bit too hectic—or when the weather’s doing that “let’s be gloomy today” thing. This soup delivers comfort without any dairy, relying instead on silky coconut milk and tender Yukon gold potatoes to make it, well, dreamy creamy. If you’ve ever thought vegan food couldn’t be hearty or satisfying, this recipe will change your mind fast. It’s simple, one-pot, and ready in about 40 minutes—perfect for those nights when you want something nourishing but also need dinner on the table before the kids start asking for cereal.
If you enjoy this flavor-packed bowl of plant-based comfort, you might also love my Creamy Mushroom Spinach Soup or my Vegan Rosemary Garlic White Bean Soup. Both pair beautifully with crusty bread and a quiet evening at home.
Table of Contents
What Is Creamy Vegan Potato Soup?
Creamy Vegan Potato Soup is the dairy-free answer to classic potato soup. Think thick, velvety texture, the kind that coats your spoon just right, with rich flavor from coconut milk and a base of sautéed onion, celery, and carrot. Instead of heavy cream or cheese, this recipe gets its luscious body from mashed potatoes and a touch of flour, creating that perfect “comfort food” texture—without the heaviness.
The beauty of this recipe lies in its simplicity. Everything cooks in one pot—no fancy tools, no fuss. It’s naturally gluten-free (if you swap flour for a GF option) and totally customizable. Add extra garlic for boldness, or stir in nutritional yeast for a subtle cheesy flavor. Whether you’re vegan, dairy-free, or just soup-curious, this one will make your weeknights so much better.
Reasons to Try Creamy Vegan Potato Soup
There are a dozen reasons to fall for this Creamy Vegan Potato Soup, but here are the top few that make it a repeat favorite in my kitchen:
- Quick & Easy: Ready in under 40 minutes with minimal chopping.
- Hearty Yet Healthy: Full of potatoes and veggies, but still light enough for lunch.
- One-Pot Wonder: Fewer dishes, more happiness.
- Family-Friendly: Even the pickiest eaters won’t realize it’s vegan.
- Comfort Food Magic: It’s like a cozy blanket for your taste buds—creamy, savory, and deeply satisfying.
And honestly? It just tastes amazing. Pair it with a crisp salad or some garlic toast, and you’ve got yourself a meal that’s simple, wholesome, and totally soul-soothing.
If you’re into comforting meals like this, don’t miss my Creamy Turkey Gnocchi Soup — another easy bowl of pure comfort.
Ingredients Needed to Make Creamy Vegan Potato Soup
- 2 pounds Yukon gold potatoes, cut into 1-inch chunks (peel optional)
- 3 tablespoons vegan butter, divided
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- ½ cup finely chopped yellow onion
- ½ teaspoon table salt
- 1–3 cloves garlic, minced
- 3 tablespoons all-purpose flour (or GF alternative)
- 3 cups reduced-sodium vegetable broth
- 1 (15-ounce) can full-fat coconut milk
- 1 teaspoon soy sauce
- 2 tablespoons nutritional yeast (optional, for cheesy flavor)
- ¼ teaspoon freshly ground black pepper
- Optional toppings: sliced green onions, vegan cheese, or vegan sour cream
Instructions to Make Creamy Vegan Potato Soup
Let’s walk through this Creamy Vegan Potato Soup step by step — no fancy tools, no complicated prep, just a comforting pot of creamy deliciousness coming together with ease. Whether you’re a seasoned cook or new to vegan recipes, this detailed guide will help you make the perfect bowl every single time.
Step 1: Prepare and Sauté the Veggies
Start your Creamy Vegan Potato Soup step by step by heating a large pot or Dutch oven over medium-high heat. Once it’s warm, add 1 tablespoon of vegan butter and let it melt until slightly bubbly. Then toss in your finely chopped carrots, celery, onion, and salt.
Let the veggies sauté for about 8–10 minutes, stirring occasionally, until they become tender and lightly golden. This step lays the flavor foundation for your soup — it’s where the magic begins. If you’ve ever made my Comforting Vegetable Beef Soup, you’ll know how vital this slow sauté is for deep, rich flavor.
Pro tip: Don’t rush this part. Allow the natural sugars in the onions and carrots to caramelize slightly. It gives your soup that cozy, savory aroma that’ll make your whole kitchen smell amazing.
Step 2: Build the Roux for Creaminess
Now it’s time to thicken things up. Add the remaining 2 tablespoons of vegan butter to the pot. Once melted, sprinkle in 3 tablespoons of all-purpose flour. Whisk constantly for about 2 minutes until the mixture forms a light golden paste, known as a roux.
This step-by-step move is the secret to that luscious, creamy texture without dairy. The roux helps bind everything together while adding a subtle nutty flavor. For gluten-free cooks, check out my Gluten-Free Substitution Guide where I share easy swaps like cornstarch or rice flour to keep your soup silky smooth.
Step 3: Add Broth and Potatoes (the Soul of the Soup)
Slowly pour in the 3 cups of vegetable broth, whisking continuously to prevent clumping. You’ll notice the liquid begin to thicken slightly — that’s your roux doing its job beautifully.
Now, add the potatoes, coconut milk, and soy sauce. Stir everything together, scraping up any flavorful bits from the bottom of the pot. Those little browned bits? Flavor gold.
Bring the mixture to a gentle boil, then reduce it to a medium simmer. Let it cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are tender enough to be pierced with a fork. If you’re a fan of creamy soups like my Creamy Broccoli Pasta, this simmering step will feel familiar — it’s where texture and depth really start to build.
Step 4: Mash or Blend to Desired Creaminess
Once the potatoes are perfectly tender, it’s time to decide how you like your soup. For a chunkier, rustic texture, use a potato masher right in the pot. Want a super-smooth and velvety finish? Blend it up with an immersion blender until it reaches that dreamy, creamy consistency.
During this step by step, you’ll see your simple pot of veggies transform into a rich, thick, satisfying soup. If you’re blending, be careful with the hot liquid — go slowly and stir in between pulses.
Stir in nutritional yeast (for a cheesy touch) and freshly ground black pepper. Taste and adjust the seasoning — add more salt or pepper if needed.
Step 5: Garnish and Serve with Flair
Now comes the fun part — dressing it up! Ladle your hot Creamy Vegan Potato Soup into bowls and top with sliced green onions, a sprinkle of vegan cheese, or a dollop of vegan sour cream.
If you want to make it a complete cozy meal, serve it alongside a warm slice of bread or one of my favorites, Broccoli Cheddar Patties, for a flavorful crunch on the side.
For an extra touch of flair, drizzle a little olive oil or sprinkle smoked paprika on top. It’s small details like these that make your soup feel restaurant-worthy — without the restaurant bill.
Step 6: Enjoy and Store for Later
Enjoy your soup hot off the stove — it’s best served fresh, but it also makes fantastic leftovers. As the soup cools, it thickens, which actually makes it even creamier the next day.
Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, stir in a splash of broth or water to loosen the texture. If you loved this Creamy Vegan Potato Soup step by step, try adding a new twist next time: toss in corn, kale, or roasted garlic for a whole new flavor experience.
For more cozy meal inspiration, check out Healthy Chicken Pot Pie Soup — it’s another crowd-pleaser that brings that same creamy comfort to your table.
Final Step-by-Step Takeaway
Making this Creamy Vegan Potato Soup step by step is all about patience, layering flavor, and enjoying the process. From that first sizzle of butter to the last silky spoonful, it’s a simple yet soul-warming recipe that’ll keep you coming back for seconds.
And hey, if you’re hooked on this kind of cozy vegan comfort, don’t miss the Healing Pumpkin Soup — it’s the perfect follow-up for your next chilly evening in.
What to Serve with Creamy Vegan Potato Soup
This soup plays well with almost anything. For a lighter meal, pair it with a green salad or some roasted veggies. Feeling indulgent? Try it alongside a thick slice of warm sourdough or cornbread. It’s also amazing with a sandwich—like a grilled vegan cheese or this hearty Tomato Spinach Grilled Cheese Bread Bowl.
Want to make it a full cozy dinner night? Add a cup of Hearty Italian White Bean Soup as a second course—it’s comfort food squared.
Key Tips for Making Creamy Vegan Potato Soup
- Don’t Rush the Veggies: The longer the onion, celery, and carrot cook, the more depth of flavor you’ll get.
- Go Easy on the Salt: Remember, the soy sauce adds saltiness too—taste before adding more.
- Coconut Milk Tip: Use full-fat coconut milk for the creamiest texture (light coconut milk can make it thinner).
- Adjust Thickness: For a thinner soup, stir in a splash more broth before serving.
- Add-ins: Stir in kale, corn, or spinach near the end for extra nutrition and texture.
Storage and Reheating Tips for Creamy Vegan Potato Soup
Store leftovers in an airtight container in the fridge for 3–4 days. When reheating, add a splash of vegetable broth or water to loosen it up—potatoes tend to thicken the soup as it sits. Microwave individual portions for about 2 minutes, or reheat on the stove over medium heat until steamy and delicious again.
If you want to freeze it, do so before adding the coconut milk for best results. Thaw overnight in the fridge, then reheat gently and stir in the coconut milk when warming.
FAQs
Q: Can I use another milk besides coconut?
A: Absolutely! Almond or oat milk work well, but coconut milk gives the richest texture.
Q: Is this soup gluten-free?
A: It can be! Just substitute the all-purpose flour with a gluten-free blend or cornstarch slurry.
Q: Can I make it ahead?
A: Yes! This soup tastes even better the next day as the flavors meld beautifully.
Q: How can I add more protein?
A: Toss in some white beans or lentils while simmering. They blend right in for a heartier version.
Final Thoughts
Creamy Vegan Potato Soup isn’t just another plant-based recipe—it’s a warm reminder that healthy food can still feel indulgent and deeply comforting. Perfect for busy weeknights, meal prep Sundays, or those “I need soup now” kind of days.
If you loved this, you’ll also enjoy the cozy, nutrient-packed Green Goddess Soup or my reader-favorite Healing Pumpkin Soup.
So grab your pot, a few simple ingredients, and let’s make something truly nourishing tonight.
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Creamy Vegan Potato Soup: Simple, Hearty, Delicious
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Potatoes are combined with veggies, coconut milk, and a few pantry staples to make this creamy, one-pot vegan soup.
Ingredients
- 2 pounds Yukon gold potatoes, cut into one inch pieces
- 3 tablespoons vegan butter, divided
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped yellow onion
- 1/2 teaspoon table salt
- 1–3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups reduced sodium vegetable broth
- 15 ounce can full fat coconut milk
- 1 teaspoon soy sauce
- 2 tablespoons nutritional yeast (optional)
- 1/4 teaspoon freshly ground black pepper
- Sliced green onions, vegan cheese, and vegan sour cream for topping (optional)
Instructions
1. Heat a large pot or Dutch oven over medium-high heat. Once hot, add one tablespoon butter. Once melted, add the carrots, celery, onion, and salt. Sauté until softened, about 8-10 minutes. Add garlic and sauté one minute more.
2. Add remaining 2 tablespoons vegan butter. Once melted, sprinkle in the flour. Cook for about 2 minutes, whisking frequently, to lightly brown the flour.
3. Slowly whisk in the vegetable broth, whisking continuously to prevent clumping. Stir in the potatoes, coconut milk, and soy sauce.
4. Bring to a boil over high heat. Once boiling, reduce to a rapid simmer (medium-high heat) and cook until potatoes are fork tender, about 15-20 minutes.
5. Once potatoes are cooked through, mash with a potato masher or puree with an immersion blender to desired consistency. Stir in nutritional yeast and black pepper. Taste and adjust salt as needed.
6. Serve hot, topped with sliced green onions, vegan cheese, and vegan sour cream, if desired.
Notes
You can leave the potato skins on for added texture and nutrients, or peel them if preferred.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop or in the microwave.
Add a splash of vegetable broth when reheating to loosen the consistency if the soup thickens.
