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.
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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.
Another hit! Flavorful, warming, filling — delicious! You are the soup king!
Aww thank you so much! We’re happy to hear that you enjoyed the recipe!
I’ve made this twice and my wife and I love it. Easy as can be and super delicious. Your website is a treasure and I am moving more and more towards a vegan life….70 years old, late to the party, but happy I found The website and the recipies..On a silly note, How does Andrew manage to eat soup with that astounding beard. If it were me I’m so messy I’d have hose myself down after every meal…LOL!
Thank you so much! We really love knowing that you and your wife have been enjoying the recipe. And we’re never to old for a good meal! And to answer your silly question, Andrew said he has to really tie his beard up good before diving into any mea!
Can I substitute the cornstarch by using Arrowroot for thickening in the potatoe recipe?
absolutely
I enjoyed this recipe. 😀
Thank you so much!
My go-to during long work days and weeks of atmospheric rivers. It’s truly a comfort food with a lot of flavor.
Thank you!! Love that this has become a go-to for you!
My whole family loved this! My only suggestion is I think it omitted the part after adding the potatoes where you should bring it to a boil first before simmering for 15min. Otherwise the potatoes won’t be fork ready.
Thank you so much! We will definitely go back in and correct the wording on the recipe. So glad to hear that the recipe was still enjoyed by the whole family! We appreciate your feedback!