Vegan Potato Soup

This simple Vegan Potato Soup Recipe is so creamy. It’s comfort food at its finest! You’ll love this rich, cheesy easy potato soup recipe! Dairy-free potato soup is made with a few simple ingredients and comes together quickly on the stovetop. It really is the best potato soup ever!

These roasted chickpeas are a great gluten-free substitute for croutons.

A bowl of vegan potato soup has croups, cheese shreds, and veggie bacon bits on top. A bowl of croutons and a kitchen towel is behind it.

I chuckle every time I see a vegan or vegetarian potato soup recipe that has flour in it. They use it as a thickener because the flour has lots of starch. Do you know what else has lots of starch? Potatoes!

To make this delicious easy vegan potato soup rich and creamy, we’ll use a potato masher to mash up some of the potatoes. Not all of the potatoes, mind you. That’s another chuckle moment for me when I see completely blended potato soup recipes. Gross. Potato soup has to have texture!

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Vegetable Broth — I use Better than Bouillon Vegetable Broth Base combined with water. There is a great variety of vegetable broths you can buy, all with varying degrees of quality. For a consistent, high-quality vegetable broth, Better than Bouillon is best.
  • Raw cashews — We’ll add a few cashews to make this soup rich and creamy. You can find them in health food stores or online.
  • Vegan butter — Any dairy-free butter or margarine will do or you can make homemade vegan butter.
  • Onions + Celery — The combination of onion and celery is delicious in a savory soup. I also use it as the foundation of my vegan stuffing recipe
  • Garlic
  • Potatoes — I use red potatoes for my potato soup recipes. They have a lower starch content, which is perfect for soups. Yukon gold potatoes can work too.
  • Bay leaf — I add a bay leaf as the potatoes cook. A bay leaf adds subtle flavors.
  • Nutritional yeast flakes — You may have noticed that nutritional yeast is a favorite vegan ingredient. It adds a cheesy flavor to this savory soup.
  • Salt + black pepper — You may find the broth is salty enough, but taste the finished soup to determine if a little more salt is needed. A generous sprinkle of freshly ground black pepper is a great finishing touch.

Note: I’ve seen potato soup with coconut milk recipes, but I find the flavor of coconut milk too overwhelming for my tastebuds.

How to Make Vegan Potato Soup

Potato soup is one of the few recipes that I remember as a regular occurrence in my childhood. I was so pleased to create a delicious healthy vegan potato soup that I can share with you today.

Making Potato Soup

Let’s get down to the actual steps of making vegan creamy potato soup.

Step One: Prepare the Cashews and Broth

First, you’ll pour water into a microwave-safe bowl, preferably a large, sturdy pyrex measuring cup. Heat this in the microwave for 5–6 minutes, until water is boiling or near-boiling.

Because it’s so hot, I just leave it in the microwave and add the cashews and bouillon. Leave it there and allow it to sit for 10 minutes.

Letting the cashews soak in hot water will soften them so this step is important.

A saucepan holds chopped potatoes.

Step Two: Cook the Onions & Celery

While the cashews are soaking, heat a large pot over medium heat. Stir in the vegan butter, chopped onions, and chopped celery. You’ll want to cook this for 2–3 minutes until the onions and celery are just becoming tender.

Then, turn the heat to low and stir in the chopped garlic and chopped potatoes. Make sure the potatoes are coated with the butter mixture. Cook this over low heat for 3–4 minutes, until the cashew broth mixture is ready.

Step Three: Make the Cashew Milk Sauce

Imagine this as a vegan cream of potato soup. For the creamy part of this recipe, I’m relying on cashews. It’s not difficult at all. After you’ve allowed the cashews to become tender in the hot broth mixture, use an immersion blender or any blender should do the trick. Blend until nice and smooth.

A saucepan holds chopped potatoes simmering in a cashew milk mixture. A bay leaf is on top.

Step Four: Simmer the Potatoes

Pour this cashew milk/broth mixture in with the pot of potatoes. Stir to combine and then add the bay leaf. Bring this to a boil, then reduce heat to a simmer. Cook for 20–25 minutes, until the potatoes are tender. You should be able to stab the potatoes with a fork to determine if they’re tender.

Step Five: How to Thicken Potato Soup

When it comes to creamy vegan potato soup, you don’t have to worry about adding thickeners like flour or cornstarch. Potatoes come with their own natural thickening starch. In fact, you can even buy potato starch to thicken other soups!

Use a potato masher to mash up some of the potatoes, creating a thick, creamy base, but leaving some of the potato texture. This is important because the potato texture adds so much to the experience of enjoying potato soup.

Give the soup a taste and add salt and pepper to fit your taste preferences. Allow the soup to cool for 5–10 minutes before serving.

Storage Tips

To store potato soup, transfer any leftovers to a sealable container and refrigerate. It will keep in the fridge for up to 5 days when stored properly. To freeze, store in a freezer-friendly container. It will keep in the freezer for up to 2 months.

Looking down on a bowl of potato soup with a bowl of croutons on one side and spoon on a grey napkin on the other side.

Potato Soup Toppings

Here are some of my favorite toppings for the best vegan potato soup:

Wondering what to serve with baked potato soup? This vegan garlic bread is my favorite! Of course, some cauliflower salad is great too.

Vegan Soup Recipes

This vegan loaded potato soup is so good! Now here’s even more soup recipes, including creamy vegan soup, be sure to give these a try:

A closeup shot of a bowl of vegan soup with croutons and other toppings. A spoon sits on a napkin beside it.
A bowl of vegan potato soup sits next to a grey cloth napkin.

Vegan Potato Soup

Make this creamy vegan potato soup recipe infused with your favorite flavors. Be sure to serve it with some vegan cornbread!
5 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 6
Calories: 238kcal
Author: Marly

Ingredients

  • 5 cups water divided
  • 3 teaspoons Better than Bouillon Vegan Broth Base
  • ½ cup raw cashews
  • 2 tablespoons vegan butter
  • 1 cup chopped onions
  • 2 stalks celery chopped
  • 3 cloves garlic chopped finely
  • 6 medium potatoes washed (not peeled), cut into 1/4" cubes
  • 1 bay leaf
  • ¼ cup nutritional yeast flakes
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Pour water into a microwave-safe bowl, preferably a large, sturdy pyrex measuring cup. Heat in the microwave for 5–6 minutes, until water is boiling or near-boiling. Leave it in the microwave, and add the cashews and bouillon. Allow it to sit for 10 minutes.
  • In the meantime, heat a large pot over medium heat. Stir in the vegan butter, chopped onions, and chopped celery. Cook for 2–3 minutes, until onions and celery are just becoming tender. Stir in the garlic and chopped potatoes. Cook over low heat until cashew broth mixture is ready.
  • In a high speed blender, add the cashew broth mixture and nutritional yeast flakes. Pulse for several seconds at low and gradually increase the speed until the cashews have been pulverized. This will create a milk-like liquid. Some bits of cashews are fine. Pour this broth mixture in with the pot of potatoes and veggie mixture. Add the bay leaf. Bring this to a boil, then reduce to a simmer. Cook for 20–25 minutes, until the potatoes are tender. You should be able to stab the potatoes with a fork to determine if they're tender.
  • When done, remove from heat and use tongs or a fork to remove bay leaf. Use a potato masher to mash up some of the potatoes, creating a thick, creamy base, but leaving some of the potato texture. Add salt and pepper to taste. Allow the soup to cool for 5–10 minutes before serving.
  • Serve with favorite toppings like crackers, cornbread, croutons, bacon bits, or even sriracha.

(The products above contain sponsored links to products we use and recommend)

Notes

This soup may thicken as it cools. That’s the starches from the potatoes at work. You may need to add more broth or plant-based milk to thin it when reheating. 
Nutrition Facts
Vegan Potato Soup
Amount Per Serving
Calories 238 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Sodium 740mg31%
Potassium 1067mg30%
Carbohydrates 34g11%
Fiber 7g28%
Sugar 2g2%
Protein 9g18%
Vitamin A 238IU5%
Vitamin C 27mg33%
Calcium 87mg9%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

6 Responses to Vegan Potato Soup

  1. Avatar thumbnail image for MarlyMarly Reply

    As the recipe author, I’m pleased to say that this potato soup is easy to make and very tasty!

  2. Avatar thumbnail image for MarlyBonnie Pettyjohn Reply

    I love the look of your “cream” based soups-but can never try them. I have a son who is allergic to nuts. I wish I could find vegan recipes that don’t rely on nuts for the cream base-otherwise this looks delicious!

    • Avatar thumbnail image for MarlyBonnie

      I do intend to try your vegan Taco Soup!

  3. Avatar thumbnail image for Marlyjill Reply

    this looks yummy Is there any reason you leave the skins on the potatoes?

  4. Avatar thumbnail image for MarlyDarla Reply

    This soup is fantastic! Very easy and so tasty. Thank you so much for this recipe.

    • Avatar thumbnail image for MarlyDarla

      I forgot to say in my earlier comment that the creaminess of the soup and its texture were perfect — so much easier than using a flour (you were 100% right in all your notes). 🙂

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