Vegan Creamy Potato Soup

This vegan creamy potato soup is brimming with cozy, comforting flavors! Made with simple, wholesome ingredients, it’s the perfect option to warm you up on chilly evenings. Serve it with vegan cheese shreds, green onions, and a side of crusty bread for a well-balanced, soul-warming meal.

Why you’ll love this recipe

• Quick & easy: This vegan creamy potato soup comes together in about 30 minutes and in one pot, making it the ideal dinner option on busy weeknights.
• Nutrient-rich: Packed with veggies like potatoes, carrots, and onions, this recipe is both delicious and nutritious.
• Allergen-friendly: This soup is gluten and dairy-free, making it a great choice for those following a plant-based diet or who have food allergies.

1-pot vegan creamy potato soup

This creamy vegan potato soup is the ultimate dairy-free version of a classic comfort food. It provides all of the same rich and creamy flavors as traditional recipes, but it’s made with oat milk, vegan cheese, and starchy Yukon Gold potatoes instead.

To give it a herbaceous punch, I love to add parsley, oregano, mustard powder, and red pepper flakes. However, my favorite part about this recipe is just how easy it is to make!

All you need is one pot, which makes cleaning up a breeze. And if you like leftovers, you’re in luck! Vegan creamy potato soup gets better the longer it sits. Keep some in the freezer for grab-and-go meals throughout the busy week ahead!

Ingredients & Substitutions

• Yukon Gold potatoes: Give the soup a creamy texture and buttery flavor. You can also use Russet potatoes for a slightly different texture.
• Vegan butter: To sauté the aromatics and give the soup a rich flavor and consistency. If you don’t have vegan butter, swap in olive oil as an alternative.
• Onions: Add sweetness and depth of flavor. Shallots can be used for a milder flavor.
• Carrots: Bring color and a slight sweetness. Or, you can try parsnips instead.
• Celery: Imparts a savory, slightly bitter note. If you prefer, you can substitute celery with fennel for a different flavor profile.
• Garlic: For that essential aromatic kick. Garlic powder can be used in a pinch.
• Nutritional yeast: Adds cheesy, umami notes. Leave it out if you don’t have any on hand, but it really enhances the taste.
• Vegan cheese: Brings a creamy, cheesy element. You can use any brand and variety that you prefer, but I love the combination of potatoes and cheddar cheese.
• Vegetable broth: Makes up the base of the soup, giving it a more savory depth. Vegetable stock or water with a bouillon cube both work as well.
• Oat milk: Adds creaminess to the broth. Almond, soy, or cashew milk will also work.
• Seasonings: To enhance the soup's savory flavor, I love the combination of dried parsley, oregano, mustard powder, salt, and red pepper flakes. Feel free to experiment with your favorite herbs and spices.

How to make vegan creamy potato soup

• Step 1: Begin by thoroughly washing and peeling the potatoes, then chop them into bite-sized cubes. Consistent sizing ensures even cooking, so take your time here!

• Step 2: Melt the vegan butter in a Dutch oven over medium heat, then sauté the diced onions, carrots, and celery until they're soft and aromatic. Stir in the minced garlic for a minute or so to release its flavor.

• Step 3: Add the nutritional yeast, broth, oat milk, and potatoes, then bring the mixture to a gentle boil before reducing the heat to a simmer until the potatoes are tender. Once the potatoes are tender, use an immersion blender for a smooth texture. If you’re using a stand blender, let the soup cool a bit first.

• Step 4: Add in the herbs, seasonings, and remaining potatoes. Once they're fork-tender, stir in the vegan cheese for an ultra-creamy finish.

• Step 5: Ladle your creamy vegan potato soup into bowls, and garnish it with green onions, additional vegan cheese, and a sprinkle of pepper or red pepper flakes.

What to serve with creamy potato soup

Try serving your vegan creamy potato soup with some of my favorite sides like these:

• Bread: Think semolina bread or crusty bread like sourdough and garlic bread.
• Roasted veggies: Add some extra nutrition with a side of Roasted Beets and Fennel or roasted winter veggies.
• Green salad: For a well-balanced meal, serve your soup with a chickpea apple kale salad, Fall Harvest salad, Pickled Beet Salad, or strawberry goat cheese salad.

Storage & Reheating

Keep your creamy potato soup fresh by following these simple storage and reheating instructions:

• Fridge: Once cooled, store it in an airtight container for up to 4-5 days.
• Freezer: This soup freezes well for up to 2 months. Just let it cool and transfer it to freezer-safe containers or bags, leaving room for expansion.
• Reheating: Gently reheat the soup on the stove or in the microwave, adding a splash of oat milk or vegetable broth if needed.

Variations

• Spicy: Add diced jalapeños or a dash of hot sauce for a kick.
• Roasted garlic: Use roasted garlic instead of fresh for a mellow, nutty flavor.
• Mushrooms: Add sautéed mushrooms for an umami boost.
• Sweet potato: Use sweet potatoes instead of Yukon Golds for a sweeter version.

Top tips

• Consistent sizes: Keep your vegetable sizes uniform for even cooking.
• Low and slow: Simmer the soup gently to properly develop the flavors.
• Stir regularly: Regular stirring prevents sticking and ensures even cooking.
• Use a blender carefully: If you’re using a stand blender, let the soup cool for a few minutes to avoid a buildup of heat in the blender.

FAQ

More soup recipes

If you enjoyed this creamy vegan potato soup, check out these other delicious vegan soups:

• Vegan Tom Kha Soup: Tangy, salty, and creamy soup perfect for the winter.
• Chickpea Soup: A warm, comforting soup that's packed with nutrients.
• Hazelnut Soup: A rich, creamy, and nutty soup. 
• Vegan Taco Soup: Vibrant soup with a hearty blend of beans, corn, and spices.