Easy Vegan Potato Soup Recipe

This recipe is about embracing the humble potato, turning it into something silky and satisfying without dairy or cream. It’s perfect for those days when you want comfort but also want to keep it light and vegan-friendly.

I love how this soup can be whipped up in one pot, with ingredients I usually have on hand. It’s honest food, made simple, yet with a rich, velvety finish that surprises you.

Cooking with a focus on making the soup creamy without heavy oils, highlighting simple flavors and textures.

Why this simple soup matters to me

• I love how this soup feels like a warm hug, especially on chilly days.
• It’s my go-to when I want something hearty but don’t want to spend hours in the kitchen.
• There’s a nostalgic comfort in pureed potatoes that reminds me of childhood.
• Making it vegan means I can share it with friends who avoid dairy and eggs.
• It’s versatile—add a dash of smoked paprika or a handful of greens for variation.

The story behind my favorite potato soup

• One evening, I had a bunch of potatoes and a craving for something cozy. I threw everything into a pot and blended it up—simple, nourishing, and just right.
• It’s a reminder that good food doesn’t need to be complicated. Sometimes, the simplest ingredients make the best meals.
• It’s become a comfort staple, especially during colder months or when I need a quick, satisfying dinner.

Soup history and fun facts

• Potato soup has roots in many cultures, from Irish stews to Russian purees.
• Vegan versions became popular as plant-based diets grew in acceptance.
• The creamy texture mimics traditional cream-based soups using only potatoes and plant milk.

Ingredient insights and tweaks

• Potatoes: I use Russets—they become silky when blended, with a hint of earthiness. Swap with sweet potatoes for sweetness and color.
• Onion: Adds sweetness and depth; sauté until golden to bring out caramel notes. Use shallots or leeks for a milder flavor.
• Vegetable broth: The base of flavor—use homemade if possible for richness. Store-bought works well, but opt for low-sodium to control salt.
• Plant-based milk: Adds creaminess—coconut milk gives a rich, tropical flavor, while almond or cashew milks are lighter.
• Salt & pepper: Essential for seasoning—add gradually and taste as you go to avoid over-salting.

Key ingredients spotlight

Potatoes:

• Their starchy nature makes the soup creamy. When cooked, they become soft and almost oozy, perfect for blending.
• They also add a subtle earthy aroma that fills the kitchen.
• Choose firm potatoes without sprouting spots for the best texture.

Onions:

• When sautéed, they turn golden and release a sweet, comforting aroma. They form the flavor base.
• They soften into mellow, translucent pieces that meld into the soup.
• Use yellow or white onions for a classic flavor.

Smart ingredient swaps for different needs

• Dairy-Free: Swap cow’s milk or cream with coconut milk or cashew cream for richness.
• Gluten-Free: The recipe is naturally gluten-free—just ensure broth is gluten-free.
• Low-Sodium: Use reduced-sodium broth and skip added salt to keep it light.
• Flavor Boost: Add nutritional yeast or smoked paprika for extra umami and smoky notes.
• Thickening: Use cooked cauliflower or parsnips instead of potatoes for a different texture.

Equipment & Tools

• Large pot: To cook and simmer the soup
• Immersion blender: To blend the soup directly in the pot
• Knife and chopping board: To prep potatoes and onions
• Measuring cups and spoons: To measure liquids and seasonings
• Ladle: To serve the soup

Step-by-step guide to making vegan potato soup

1. Peel and chop 4 large potatoes into 2 cm cubes.
2. Heat 2 tbsp olive oil in a large pot over medium heat, about 5 minutes, until shimmering.
3. Add 1 diced onion, sauté until translucent, about 5-7 minutes, smell should turn sweet and earthy.
4. Toss in the potatoes, stir to coat, cook for 2 minutes.
5. Pour in 4 cups vegetable broth, bring to a boil, then reduce heat to simmer.
6. Cover and simmer for 15-20 minutes, until potatoes are fork-tender and the broth smells earthy.
7. Use an immersion blender directly in the pot to blend until smooth, or carefully transfer to a blender.
8. Return to low heat, stir in ½ cup plant-based milk or cream, heat through for 3-5 minutes.
9. Taste, then adjust salt and pepper as needed. Add fresh herbs if using.
10. Serve hot, with a drizzle of olive oil or a sprinkle of herbs.

Let the soup sit for 2 minutes after blending to settle flavors, then serve immediately.

How to Know It’s Done

• Potatoes are soft and easily pierced with a fork.
• Soup has a creamy, velvety texture after blending.
• The smell is warm and earthy, not burnt or raw.

Helpful tips for perfect vegan potato soup

• ONION: Sauté onions until golden and sweet for depth.
• POTATOES: Use starchy potatoes for a creamier, more velvety soup.
• BLENDING: Use immersion blender for quick, smooth results.
• SEASONING: Taste and adjust salt and pepper at the end for perfect flavor.
• HERBS: Fresh herbs added just before serving brighten the soup.

Common mistakes and how to fix them

• FORGOT TO peel potatoes? No worries—just blend well for a smooth texture.
• DUMPED too much salt? Add a splash of water or unsalted broth to dilute.
• OVER-TORCHED the onions? Drop the heat and add a splash of water to deglaze.
• SEEKING more flavor? Add a dash of smoked paprika or a squeeze of lemon after blending.

Fast fixes for common soup issues

• When soup is too thick, splash in warm water or broth to thin.
• If under-seasoned, sprinkle with more salt or add a splash of soy sauce for umami.
• When blender isn’t available, mash potatoes with a fork or potato masher for a rustic feel.
• Splash a little lemon juice or vinegar if the soup tastes flat.
• Patch over a burnt smell by simmering a bay leaf or adding a splash of vinegar.

Prepping and storing this soup

• Peel and chop potatoes ahead, store in water in the fridge for up to 24 hours.
• Soup can be made a day in advance, stored in an airtight container, and refrigerated for 3-4 days.
• The flavors deepen over time, making leftovers even tastier.
• Reheat gently on the stove, stirring often, until steaming hot; add a splash of water or plant milk if it thickens too much.

10 Practical Q&As for Easy Vegan Potato Soup

1. Can I use different potatoes?

Use starchy potatoes like Russets or Yukon Gold for creaminess and flavor.

2. What kind of potatoes work best?

Yes, but waxy potatoes will make the soup thinner and less velvety.

3. Should I peel the potatoes?

Absolutely, just peel them for a smoother texture if using unwashed or organic potatoes.

4. Can I skip the sautéing?

Use olive oil or vegan butter to sauté the onions; it adds depth and richness.

5. When should I add salt?

Adjust salt and pepper at the end to taste; the potatoes absorb seasonings as they cook.

6. How do I know when the potatoes are cooked?

Simmer until potatoes are fork-tender, about 15-20 minutes, then blend to smooth.

7. Is it safe to blend hot soup?

Use an immersion blender directly in the pot for a smooth soup, or transfer to a blender.

8. Can I make it creamier without coconut milk?

Add plant-based milk or cream at the end for a richer, creamier texture.

9. When should I add herbs?

Stir in fresh herbs like chives or parsley just before serving for brightness.

10. How do I reheat without losing texture?

Leftovers keep for 3-4 days in the fridge; reheat gently, stirring until hot.

There’s a certain joy in making this soup from scratch, especially knowing it’s nourishing and kind to the planet. It’s a reminder that good food doesn’t have to be complicated or fancy to taste like a little hug.

After a long day, this soup offers a warm, familiar moment—something I crave when the season shifts or when I need a break from the usual. It’s just potatoes, water, and a few seasonings, but it feels just right.

James