Creamy Vegan Potato Soup

I love soup! I could seriously eat it every day.

This is a really easy recipe that comes together quickly. And this Vegan Potato Soup is so thick and rich with no cream and no flour!

Potatoes ~ Just like for my Vegan Mashed Potatoes, I like gold potatoes for this soup. They are creamy and hold their shape well. I prefer to peel them, but you don’t have to.

Veggies ~ Onions, carrots and celery create lots of flavor. And I love corn and potatoes together.

Kale ~ I never miss an opportunity to add leafy greens to a recipe. Kale is a sturdy green that holds up well and doesn’t get mushy, even in soup.

Swiss chard and collards are great choices, too. You can also use spinach if you like, but know that it will get very soft and a bit slimy.

Broth ~ I always use low-sodium vegetable broth. Use your favorite, either store-bought or homemade vegetable broth.

Herbs and spices ~ Dill and celery salt are a must for me in potato soup. That’s the way my mom always made it when I was growing up.

Dried thyme, rosemary, sage, or Italian seasoning would all work, as well.

And what soup is complete without a few dashes of sriracha or hot sauce on top?! Optional, but so good!

You could also add a tablespoon or two of nutritional yeast for a bit of a cheesy vibe, if you like.

Milk ~ Use light coconut milk for creamy consistency without the coconut flavor. Full fat coconut milk will taste of coconut, which is great in curry soup, but I don’t recommend it here.

You could also use soy milk, almond milk, or oat milk. Be sure to choose an unsweetened, plain variety.

Sauté the onion, carrots, celery, and garlic until the onions are soft and translucent (1). Add the spices, diced potatoes (2) and broth. Simmer until the potatoes are fork-tender, about 15 minutes (3).

Purée about ⅓ to ½ of the soup with an immersion blender (4). Alternately, you can carefully transfer part of the soup to a blender, purée it and then pour it back into the pot.

You can purée more of the soup if you like a smoother texture…or less (or even none) if you like it really chunky.

Add the chopped kale and corn (5) and stir to combine (6).

Garnish individual bowls with a few drops of hot sauce or freshly cracked black pepper, if desired.

Fridge: Allow any leftovers to cool before transferring to an air-tight storage container. It will keep well in the fridge for 3 to 4 days.

Freezer: Or you can transfer it to a freezer-safe container and freeze it for up to 6 months.

Reheat: This vegan potato soup will thicken as it sits, so you may need to add a bit more broth when reheating.

~ Chop the potatoes evenly into bite size pieces. I prefer to peel the potatoes, but that is personal preference.

~ Sauté the dried herbs and spices in a bit of fat to release their natural oils and bring out more flavor.

~ Simmer until the potatoes are fork tender, but not mushy.

~ Potatoes tend to be quite bland on their own. Use salt and pepper generously.

~ Purée about ⅓ – ½ of the soup for a thick, creamy soup that still has texture. I find this easiest to do with an immersion blender. Alternately, you can carefully transfer part of the soup to a blender, purée, and then return it to the pot.

~ If you like a thinner soup, you can add additional vegetable broth or non-dairy milk. 

~ Taste and adjust seasoning before serving. Add more salt/pepper, a tablespoon or two of nutritional yeast for a savory, somewhat cheesy flavor, or a few dashes of hot sauce for a nice kick.

~ To make this vegan potato soup oil-free, use water or broth to sauté instead of oil. You could also sauté in a bit of coconut milk, which brings healthy fat to help coax out the other flavors.

More vegan potato recipes

• Herb Roasted Potato Arugula Salad
• Bombay Potatoes and Peas
• Veggie Potato Fritters
• Vegan Potato Salad
• Breakfast Hash Browns and Veggie Skillet
• Vegetarian Cottage Pie

More vegan soup recipes

• Simple Black Bean Soup
• Creamy Vegan Cauliflower Soup
• Vegan Carrot Soup
• Lentil Rice Soup
• Vegan Mushroom Soup
• Velvety Green Vegetable Soup