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Metal spoon in a bowl of vegan potato soup.
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4.59 from 34 votes

Vegan Potato Soup with Kale

A thick, creamy, hearty and delicious Vegan Potato Soup loaded with veggies. Grab a spoon and dig in!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soups, Stews, and Chilis
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4
Calories: 154kcal


  • 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


  • 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.



~ 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 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.

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.


Serving: 4Servings | Calories: 154kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Sodium: 829mg | Fiber: 5g | Sugar: 4g