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!
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 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!
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.
The good news is that vegan potato soup recipes are relatively easy to make. And it doesn’t require a lot of exotic ingredients. You’ll need potatoes, an onion, vegetable broth (I am picky about the broth I use…more on that below), cashews, vegan butter, celery, garlic, a bay leaf, nutritional yeast flakes, and salt and pepper.
Potato Soup Ingredients
Let’s go over the ingredients more in-depth.
- 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.
- Vegetable Broth. I use Better than Bouillon Vegetable Broth Base combined with water. There are 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.
- Cashews. We are using raw cashews because they create a nice, creamy base for the non dairy potato soup broth. I find raw cashews at my local grocery store (in the produce aisle) and in health food stores. You can also buy raw cashews online.
- Vegan Butter. I like a nice, buttery flavor to my potato soup. I used Earth Balance buttery sticks and this works great.
- Onion & 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.
- Nutritional Yeast Flakes. If you’ve never heard of this cheesy ingredient, nutritional yeast recipes are a favorite of vegans. It takes only a little, but it adds flavor to this savory soup. Buy nutritional yeast in health food stores or in the health food section of grocery stores. You can also find it online.
- Seasonings. I add a bay leaf as the potatoes cook. A bay leaf adds subtle flavors. 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.
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.
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, next you’ll need a blender. I use a high speed blender, but any blender should do the trick.
In a high speed blender, add the cashew broth mixture and nutritional yeast flakes. Pulse for several seconds on low speed. Then gradually increase the speed until the cashews have been pulverized.
Use a spatula to push down any ingredients on the sides of the blender jar and pulse again. This will create a milk-like liquid. Some bits of cashews are fine.
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 its own natural thickening starch. In fact, you can even buy potato starch to thicken other soups!
My favorite trick to thicken potato soup is to use a potato masher to mash some of the cooked potatoes. Here’s how it works. When the potatoes are done, remove the soup from heat and use tongs or a fork to remove the bay leaf.
Next, 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.
I realize for some people the idea of making a potato soup recipe vegetarian is foreign. But it’s easy to make potato soup without milk and chicken broth and the results are amazing!
Storing Potato Soup
To store potato soup, transfer any leftovers to a sealable container and refrigerate. It will keep in the fridge 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.
Potato Soup Toppings
There’s nothing better on a creamy comfort food soup than some tasty toppings. Here are some of my favorites for the best vegan potato soup:
- Of course, crackers are a go-to favorite
- I love having some vegan cornbread to crumble over the top
- Use the croutons from my Vegan Broccoli Soup
- Make it a loaded baked potato soup by crumbling some vegan bacon bits — you can buy these at the store or make these bacon almond slivers to sprinkle on top
- You can add vegan cheddar shreds and even some vegan sour cream for a real slam dunk topping
- If you’re into spicy, you can’t go wrong with a drizzle of sriracha!
Love Vegan Soup Recipes?
Sure, you love this vegan loaded potato soup. But doesn’t it leave you itching for more! No worries, I’ve got you covered. For more soup recipes, including creamy vegan soup, be sure to give these a try:
- This Vegan Cheeseburger Soup is so rich and creamy and delicious
- Make this healthy Vegan Lentil Soup recipe today
- There’s nothing like this hearty plant-based Pinto Bean Soup
- You’ll love this easy Vegan Taco Soup recipe, especially with tortilla chips on the side
- There’s a reason this Vegan Chicken Noodle Soup is one of our most popular recipes
- Here’s over 70 more Vegan Soups you’ll love, including Cauliflower Soup!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Potato Soup
- 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
- Pour water into a microwave-safe bowl, preferrably a large, study 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 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.