Vegan Potato Soup
This post may contain affiliate links. Please read my disclosure policy for more details.
Delicious vegan potato soup made without any cream or dairy! This is truly a hug-in-a-bowl filled with flavor, chunky potatoes, and a lovely creamy broth.
Listen up vegan potato soup lovers, this no-frills soup was made for you!
I am in full-on soup mode, and today, I have another simple yet terrific vegan soup that is perfect for just about anyone to enjoy. It requires minimal prep, a few pantry staples, and about 30 minutes to prepare.
Join my newsletter for free weekly recipes!
I’ve made it three times over the past week, and my family LOVED it.
It’s our kind of soup—simple, creamy, a little chunky, with lots of flavor and deliciousness.
Inspired by this spinach potato soup, this soup is a great way to turn inexpensive potatoes into a beautiful, versatile meal.
The base for this hearty soup starts with sautéing onion, garlic, convenient dried herbs, and paprika to infuse the soup with flavor.
Then I add the potatoes (of course!), vegetable broth, salt and pepper.
Best part? When it’s time to make it creamy, no dairy or cream is involved! The secret is to add a slurry made with plant-based milk and flour to the broth to create a thick yet velvety smooth texture.
Finish with soy sauce and fresh parsley for extra flavor and serve with croutons, warm focaccia, or flavorful black pepper focaccia. This is comfort food at its finest!
I hope you’ll love this vegan potato soup. It’s a no-brainer, economical, and perfect when you’re just craving a cozy bowl of soup at the end of the day.
List of the ingredients
- Potatoes
- Onion
- Garlic
- Extra virgin olive oil
- Herbs (parsley, Italian herbs)
- Paprika
- Slurry: plant-based milk + flour
- Broth
- Soy sauce
- Salt & pepper
How to make vegan potato soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Sauté the onion in olive oil for about 5 minutes.
- Stir in the garlic, paprika, and herbs and cook until fragrant.
- Add the potatoes and broth and cook for 15-20 minutes.
- Whisk plant-based milk with flour until smooth. This mixture is called slurry, and it’s used to thicken the soup.
- Pour the slurry into the pot and stir until the broth starts to thicken.
- Finish with a touch of soy sauce and fresh parsley.
- Taste, adjust the seasoning if desired, and serve!
Recipe Notes
Vegan potato soup ingredients
Onion, garlic, and olive oil: This combination makes a flavor base that will infuse the broth. To keep things simple, I’ve opted to just use onion and garlic, but you’re welcome to cook diced carrots and/or celery along with the onion (soffritto) for more flavor and nutrition.
Herbs & spice: A touch of paprika and convenient Italian herb blend (a mix of oregano, basil, red bell pepper, marjoram, thyme, rosemary, sage, and parsley) add extra flavor to the broth, while the fresh parsley at the end makes the potatoes shine.
Potatoes: Yukon gold potatoes are great for this recipe, but I’ve used almost any type of white or yellow potatoes for this soup, and they worked fine.
Slurry: You can make this mixture with all-purpose flour and unsweetened plant-based milk, such as almond, soy, or oat milk. It’s a no-brainer, and it helps thicken the soup quickly without using any dairy.
Soy sauce: To add color and depth of flavor.
Broth: I recommend using a low-sodium broth so that you can adjust the salt level to your taste. If you use a broth that tastes quite salty, add the salt at the end instead of the beginning.
Salt & pepper: Taste and adjust the seasoning before serving.
Let’s customize your vegan potato soup!
The recipe is so simple that it is also a breeze to customize with your favorite add-ins! Here’s what I can recommend:
- More veggies: Feel free to add chopped carrots and/or celery with the onion, or even stir in some spinach, arugula, or kale in the last few minutes of the cooking time. I also like to add chopped zucchini or frozen peas while simmering the soup.
- Get extra savory: If you’re not vegan, consider adding some roasted shredded chicken or a generous handful of grated parmesan or cheddar cheese. However, to keep it vegan, some nutritional yeast would do the trick, like for this yummy broccoli soup.
- Plant-based protein: This is one of my favorite options. A can of drained chickpeas or white beans would be great to add texture and extra nutrition. Remember to adjust the liquid accordingly if needed.
Serving suggestions
The options for dipping and dunking are truly endless! Think of crusty panini rolls, long-seeded breadsticks, or warm focaccia. You can serve it with a side of garlic crostini, easy croutons, or flavorful black pepper focaccia (yep, I love everything focaccia!).
Vegan soups that you’ll love!
For more inspiration, check out this collection of terrific 30+ vegan soup recipes. Here are a few of our favs:
- Vegan cauliflower soup
- Lebanese red lentil soup
- Vegan lentil soup
- Vegan celeriac soup
- Tomato soup with potatoes
- Vegan sweet potato soup
- vegan split pea soup
- Mediterranean lentil soup
- Vegan spinach soup
- Potato bean soup
If you make this vegan potato soup or have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
For more recipe updates, subscribe to my newsletter and follow me on Instagram, Pinterest, and Facebook.
Vegan Potato Soup
Ingredients
- 1 ½ tablespoons extra virgin olive oil or olive oil
- 1 onion, diced
- 2-3 garlic cloves, minced
- ½ teaspoon paprika
- ½ teaspoon Italian herb seasoning
- 1 ½ lb (675 grams) potatoes, diced
- 2 ¼ cup (540 ml) low sodium vegetable broth
- 1 cup (240 ml) unsweetened plant-based milk (I use almond milk)
- ¼ cup (30 grams) all-purpose flour
- ½ tablespoon low-sodium soy sauce
- ½ teaspoon fine salt, or to taste
- ⅛ teaspoon freshly ground pepper
- 3 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft. Add the garlic, herbs, paprika and cook for an extra minute until the onion is coated and smells good.
- Add the cubed potatoes and broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 15-20 minutes or until the potatoes are fork tender. Stir occasionally.
- Meanwhile, whisk together milk and flour in a separate jug or place the ingredients in a glass jug with lid and shake well. You want a smooth and lump-free mixture.
- Once the potatoes are tender, pour the slurry into the soup, and while stirring wait for the liquid to come back up to a simmer and starts to thicken (it takes about 1-2 minutes).
- Turn the heat off, stir in the soy sauce and the chopped parsley, toss to combine. Taste and adjust the seasoning to your liking.
- Serve immediately while it's still hot. Enjoy with crusty bread or croutons and add a drizzle of extra virgin olive oil if you desired.
