This creamy vegan potato soup recipe is what your fall comfort dreams are made of. Topped with vegan bacon bites, sour cream and green onions for a loaded version that you’ll want daily!
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Did you ever think to yourself? These mashed potatoes are so good, I wish I could drink it? Just me?
Ok, maybe you just want a warm bowl of comfort. Potato soup was one of the first recipes we veganized after going vegan and I have to tell you, over the last decade, I’ve worked to improve it to this version. It’s my best yet.
After dozens, maybe even hundreds, of times making it, I know all the tips and tricks for making it perfect every single time and I’m sharing it all right here.
Jump to:
Why You’ll Love this Dish:
- Big Flavor with Simple Ingredients – A few simple and easy to find ingredients make this dish come together.
- Meal Prep – This lasts all week which is always a win, plus it can be frozen for even longer meal prep options!
- Level Up or Leave as is – I love having options for dishes and this one you can have a simple creamy soup or level it up to the loaded version
Ingredients for potato soup:
Gather your ingredients!
Potatoes
We’re using yukon golds for their creamy and buttery texture that makes this the best!
Substitute: This will also work with russets or even red potatoes. Want to really switch it up? Try it with sweet potatoes.
Onions and Garlic
These are aromatics that are helping us build our flavor.
Substitute: You can also do this with leeks as a substitute or in addition to the onions.
All Purpose Flour
This is to help thicken our soup.
Substitute: This will also work with gluten free 1:1 blend, almond flour or cornstarch (use ½ the amount).
Dry White Wine
This is an optional ingredient but it helps to add flavor and deglaze our pan. Most of the alcohol will cook off during the cooking process.
Spices
We’re using a combination of spices order to bring flavor to all aspects of this dish and layer the flavors.
More Vegan Soups to Try:
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Vegan Potato Soup Recipe
Ingredients
- 3 tablespoons plant based butter
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- ¼ cup flour
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt (taste and add at the end if using a vegetable stock with a lot of sodium)
- 1 bay leaf
- ½ cup dry white wine (or more vegetable stock)
- 2 ½ pounds yukon gold potatoes, peeled, rinsed and and cubed (1")
- 4 cups vegetable stock
- 2 cups plant based milk
- ½ cup coconut milk
For loaded soup
- vegan bacon chopped into bits
- ½ cup plant based sour cream
- ⅛ teaspoon nutmeg
- ½ cup green onions, chopped
Instructions
- Add 3 tablespoon of plant based butter to a large dutch oven or pot over medium heat. Once the butter has melted, add the onions and saute for 3-5 minutes or until they have softened. Then add the garlic and cook for 30 seconds more, careful not to burn. Then add ¼ cup flour, 1 teaspoon each black pepper, smoked paprika, garlic powder, and dried thyme, ½ teaspoon salt, and 1 bay leaf. Stir together well and let cook for another 3-60 seconds or until fragrant.
- Add ½ cup dry white wine and scrap all the fond (the pieces stuck to the bottom of your pot) off. Then add your 2 ½ pounds cubed potatoes, 4 cups vegetable broth, 2 cups plant based milk, and ½ cup coconut milk. Stir together and reduce heat to simmer. Cook for 15 minutes or until the potatoes are fork tender.
- Add about 4 cups of the soup to a blender and blend until smooth. Don't over blend or your soup can turn gummy.
- Pour the blended soup back into your pot and stir together. Let cook for another 2-3 minutes, then turn off heat and serve.
- If making the loaded version add about ½ cup of the vegan bacon bits into the soup, along with ½ cup of plant based sour cream, and a pinch of nutmeg. Stir together and cook for 10 minutes. Turn heat off and add in ½ cup of chopped green onions.
Notes
Video
Frequently Asked Questions
You can sub the all purpose flour with gluten free 1:1 blend. The coconut milk can be subbed with a thicker non-dairy milk like oat.
This can be stored once cooled in the fridge for up to 5 days.
Yes, you can freeze the soup up to 3 months once cooled.
Absolute beginner cook here, Andrew. As such, I read and follow the recipe literally. After mixing ingredients on a medium heat, you want us to lower the flame to simmer. But how can that be done from a medium flame? I had to raise the heat for a while just to get the pot hot enough to low boil, then simmer status. Can potato soup be frozen? There’s just me, and that is a lot of soup. Thanks!
Hi David. I commend you on learning how to cook! It always seems easy, but in fact it can be quite difficult in the beginning. This just means that your heat should be on medium and then you are lowering it slightly. Simmer means more of a medium low to a low heating where you should get a few small bubbles every once in awhile. I hope this helps.
Also – you can freeze this soup.
This makes a large, delicious batch! Love it.
Happy you enjoyed it!
I usually make a recipe as is the first time and then make changes. Well, there will be no changes. This recipe is perfect. Delicious and creamy. 10/10!
Thank you so much for that!
So delicious! Made the loaded version and it was incredible. Saved the potato peel scraps, added a little salt, pepper, avocado oil. Baked in the oven until super crispy and added to the top with the tofu bacon and green onions. So delicious and comforting!
Love it! Happy you enjoyed
Hi! This looks so good! What do you think of subbing silken tofu for the coconut milk?
I think you would need to blend it well prior or you will have chunks. But otherwise it’s a great option
Soooo delicious. Thank you for this recipe!
You’re so welcome!
You are an incredible inspiration! Thank you for making me want to cook. Love Love Love all of your recipes!
Aww, this means a lot, thanks!