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A thick, creamy, hearty and delicious vegan potato soup loaded with veggies. Ready in just about 30 minutes, it’s perfect for a weeknight. Grab a spoon and dig in!
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!
Ingredients you need
Ingredient notes and substitutions
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. They are so nutritious! 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.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
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.
Storage and freezing
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.
Pro tips and tricks
~ 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.
FAQs
I like gold potatoes for soup. They are creamy, but retain their shape well. Red potatoes also work well.
I like to peel the potatoes, but you don’t have to. Scrub the potatoes really well and remove any eyes or black spots.
They key to a flavorful dish is to start adding flavor at the beginning. Sautéing the spices and dried herbs in a little bit of fat helps to release their natural oils and increase their flavor. Make sure to do this before adding the broth to the soup. Use salt and pepper generously. If the soup is done simmering and you still find it a bit bland, I like to add a tablespoon or two of nutritional yeast and several dashes of hot sauce.
Most potato soups are thickened with a roux (flour and oil or butter) or cream. This vegan potato soup uses neither of those. Puréeing part of the soup itself creates a creamy texture without the need for anything else.
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
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Potato Soup with Kale
Ingredients
- 2 tablespoons olive oil use water or broth for an oil-free option
- 1 yellow onion diced
- 2 ribs celery diced
- 1 carrot peeled and diced
- 2 cloves garlic minced
- ½ teaspoon dried dill
- ½ teaspoon celery salt
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 4 cups diced gold potatoes peeled (about 5-6 medium size)
- 3 cups low-sodium vegetable broth
- ½ cup frozen corn kernels or fresh if you have it
- 1 cup chopped kale ribs and stems removed
- ½ cup unsweetened, plain non-dairy milk or to taste, optional
- a few dashes sriracha or hot sauce optional
Instructions
- Heat the oil over medium heat in a soup pot on the stove. Sauté the onion, celery, and carrot until the onion is soft and translucent, about 4 to 5 minutes.
- Add the garlic, dill, celery salt, salt and pepper and sauté 1 to 2 minutes until fragrant.
- Add the potatoes and broth and stir to combine. Increase the heat to high to bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are fork tender.
- Using an immersion blender, puree about ⅓ – ½ of the soup to create a thick creamy base. (Alternatively, take about 2-3 cups of the soup and purée it in a blender and then return it to the soup pot).
- Add the corn and chopped kale, stir to combine, and simmer 5 more minutes to heat through and soften the kale.
- Take off heat and add the non-dairy milk, if using.
- Serve with a few dashes of sriracha or hot sauce if desired.
Notes
Storage/Freezing 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. Or you can transfer it to a freezer-safe container and freeze it for up to 6 months. The soup will thicken as it sits, so you may need to add a bit more broth when reheating.
This recipes makes about 7 cups. One serving estimated at about 1 ¾ cups. If you add more or less broth/milk, depending on how you like the consistency of your soup, nutritional facts will vary.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Celina Murphy says
This was amazing — I actually added some soaked cashews, tahini and roasted jalapeno for some kick. Hands down my favorite soup!
Jenn S. says
Oh, that’s wonderful! Thank you!! LOVE the idea of adding roasted jalapeno! Yum!
Beth says
Your recipes look delicious, but I have to tell you that all the ads are so annoying that I’m giving up even trying to navigate your site.
Jenn S. says
I’m sorry for any inconvenience, Beth. I love being able to provide free recipes for everyone, but there are multiple costs associated with doing so. Running ads allows me to be able to pay for things like my site hosting, design, maintenance, and ingredients. That being said, all of the ads on my site should be very easy to scroll past. You shouldn’t ever see any pop-up ads or video ads that automatically play. If you have seen any of these, please let me know so I can get it taken care of right away.
Rafael says
I was just about to leave a comment on the same thing. When using your site on mobile, the popup ads actually take you to a completely different website. So you have to navigate back to the site.
Jenn S. says
Oh no. Thank you for letting me know Rafael! I will look into that right now and get it fixed.
Jenn S. says
Rafael, I think you might have accidentally clicked on the footer ad. I don’t have any pop-up ads and I just double checked to make sure there wasn’t something there unintentionally. If it happens again, take a screen shot and send it to me please. Thanks!
Valerie says
I made this a few nights ago just to get rid of a few potatoes hanging around………… first time pureeing soup for me! My fiance loved it! I’ll be trying it tonight for din at work. Really fun to make! Thanks for sharing.
Jenn S. says
Oh, awesome! Thank you, Valerie! I’m so happy to hear it was a hit! Enjoy the rest of your weekend!
Jess says
Just wanted to let you know, Pinterest is blocking your link from my pinned post (and I like making this recipe!) with this pop up message: Blocked Link
Sorry! We blocked this link because it may lead to spam. Learn more.
Hope you can get it straightened out. It may have to do with an ad on your page too.
Jenn S. says
Thank you, Jess! I’m aware and it’s so frustrating. I’ve got several e-mails in to Pinterest already….just awaiting a response. Why do you think it would have to do with an ad? Have you noticed a spammy ad on my site?? If so, I’ll report it right away. Either way, I’m hoping I get it all straightened out in a couple of days. Fingers crossed!!
Thank you for loving the recipe! 🙂
Katie Z says
Super tasty! I ended up adding a little oil for sauteeing and used chicken stock instead of veggie broth (thought I had some, alas I didn’t) so not oil free/vegan anymore but next time I have veggie stock I will definitely try again!
Jenn S. says
Excellent, Katie! I’m so glad you liked it! Thank you!
Lisa Koehler says
I have made this soup three times already because my family absolutely loves it. My 16-year-old daughter, who doesn’t like anything, proclaimed this her favorite meal! Thank you so much for creating such delicious, easy vegan options!
Jenn S. says
Lisa, that is fabulous to hear! Thank you so much for sharing that with me! I’m so happy everyone loves it. Have a great week!
nptexas says
Really needs the hot sauce. For my family it’s bland. I added lemon juice and agree with other posters about needed extra celery salt. Lots of chopping, but I’ll use it as a base for non-dairy potato soup and expand.
Jenn S. says
I’m glad you enjoyed it! Potatoes are definitely bland without some doctoring. I like the addition of lemon juice and I might just try that next time! Thanks for stopping by!
Cadry's Kitchen says
This looks wonderful and so warming! Is there any food that feels more like a hug than soup?
Jenn S. says
Thanks, Cadry! I think not! I absolutely love soup. If I had to pick a last meal…it would be soup of some kind! Yum!
Madison says
This soup is delicious! I left out the kale and corn, and added some thyme. Fantastic with sriracha and some chives.
Jenn S. says
Thanks, Madison! So glad to hear you loved it! I love chives…great idea!
TappinTamara says
Just had to leave a comment on this recipe…I made it last weekend and am already making another batch for this weekend!! Deliciousness!! Thanks for sharing!
Jenn S. says
Yay!! I’m so happy you loved it! Thank you so much for stopping by to let me know! I really appreciate it! Have a great weekend, Tamara!!
Ali says
I made this! I think I put too much potato in, it turned into more of a stew than a soup. Also, mine looks very white compared to yours. I wonder if you blended after you put the corn in which is what is making yours look yellower? Great recipe!
Jenn S. says
Hi, Ali! This is definitely a thick soup, so if you liked the texture and consistency, then you’re all good. And I think the discrepancy in color is probably due to the brand of veggie broth. I use Trader Joe’s Low Sodium Vegetable Broth and it’s very dark. Your’s was probably just lighter in color. I’m so glad you liked it!! Thanks for stopping by and letting me know!
Brie @ Toaster Oven Love says
Kale, potatoes and Sriracha, yum! I love the immersion blender tip for thickening the soup, can’t wait to try it.
Jenn S. says
Thanks, Brie! Pureeing potatoes (or beans) to make things thick and creamy works like a charm! Let me know how it turns out for you!
Jeanne S says
Absolutely incredible – and so easy!! This tastes like I’ve been devoting my day to the kitchen, but it was so simple! LOVE LOVE LOVE!
Jenn S. says
Thank you so much for the awesome feedback, Jeanne! I’m so glad you loved it!
Linda @ Veganosity says
I love celery salt! This soup is gorgeous, I wish I had a big bowl in front of me right now. 🙂
Jenn S. says
Linda, celery salt is not used nearly enough, right?! I’m gonna have to try to make a Chicago-style Carrot Dog and add lots of celery salt! 🙂
Lynn says
Made this soup for dinner tonight & it was excellent! I didn’t have kale so substituted spinach which worked well. Yummy!!!
Jenn S. says
So glad you liked it!! What did Dad think? I’m sure he added extra celery salt, pepper and hot sauce, right?