Cosy up with a bowl of this comforting, delicious, and creamy vegan potato soup! It’s the perfect comfort food for chilly days. And it’s ready in just 30 minutes, so it makes the perfect weeknight dinner!
Why This Recipe Works
With its creamy texture and hearty flavors, this soup is the perfect meal to warm you up on a chilly day. It’s just so creamy and comforting. I usually make a big pot of soup and we have leftovers on the next day.
I’ve made this vegan potato soup so many times and it’s always a real crowd-pleaser. So let’s talk about why this recipe works like a charm.
Potatoes are, of course, the star of this soup. When blended, they create a velvety base that’s pure comfort. Paired with a bit of creamy coconut milk, you will have an incredibly creamy and dairy-free potato soup in no time!
And I absolutely love the combination of potatoes and leek. It gives the soup a mildly sweet taste and a ton of flavor.
And making this recipe is a real breeze. The recipe couldn’t be much easier! With basic ingredients you can find in every supermarket and straightforward steps, the soup will be ready in under 30 minutes!
Plus, this vegan potato soup is super versatile. You can customize it with your favorite toppings like chives, green onions, crispy smoked tofu cubes or vegan bacon. Or top it off with a sprinkle of smoked paprika for a change.
Trust me, you’ll be coming back for seconds and thirds—it’s that good! So grab those potatoes and give this recipe a try!
Ingredients & Substitutions
- Onion
- Leek
- Potatoes – Russet potatoes are my favorite kind of potatoes for potato soup. They’re high-starch potatoes with a mealy texture, which is great for creamy potato soup.
- Garlic
- Lemon Juice – fresh.
- Coconut Milk – you need full-fat canned coconut milk. You could also replace it with soy-based vegan cooking cream.
- Vegetable Broth – I use organic, low-sodium vegetable broth or my homemade paste for vegetable broth made from fresh veggies and herbs.
- Dried Thyme
- Bay Leaf
- Salt & Pepper
How to Make This Recipe
1. Step: Peel the potatoes and cut them into medium-sized cubes.
2. Step: Slice the white and light green parts of the leek and rinse them well. Set both aside.
3. Step: Finely chop the onion.
4. Step: Then heat some oil in a large pot and sauté the onion for about 3 minutes. Add the garlic and cook it for another minute.
5. Step: Add the potatoes and the leek and cook for 5 minutes. Then add the vegetable broth and the bay leaf. Simmer for 15 minutes or until the vegetables are very soft.
6. Step: Discard the bay leaf. Reserve some of the cooked potatoes and leek for later if you want your soup to be a bit chunky. Purée the soup with a hand-held immersion blender until smooth. Alternatively you could also use a standard blender to purée the soup (see instructions in the recipe notes).
7. Step: Stir in the coconut milk, the dried thyme, the lemon juice and season with salt and pepper. Serve immediately and sprinkle with chopped green onion, parsley, and chives. Enjoy!
Tips & Tricks
- If you want a lighter version of this potato soup, you could also replace the coconut milk with almond milk. However, I prefer the version with coconut milk by far. It’s just so much creamier!
- I think this soup is best with rustic bread or even with garlic bread.
Variations
Chunky
For a chunky vegan potato soup, reserve some of the cooked potatoes and leek before you purée the soup. Then just re-add it to the soup after blending.
You could also add a carrot or two if you want. Just cut it into cubes and cook it together with the potatoes and the leek.
Loaded
If you’re looking for a vegan loaded potato soup, you could leave some of the vegetables chunky as I described above. Besides, cut some smoked tofu into small cubes and cook it on high heat for about 6-8 minutes. It should be nicely browned and really crispy.
Once the vegan potato soup is ready, add the smoked tofu cubes on top together with sliced green onions and chives. If you want you could also add homemade croutons or vegan cheddar cheese.
Instant Pot
You could also make this potato soup in your Instant Pot if you want. Use the “sauté function” and follow the steps as you would on the stove top.
After adding the vegetable broth and the bay leaf, cook the soup on high pressure for 8 minutes. Do a quick release and purée the soup as described.
Storing
Stored in an air-tight container in the fridge, it will last about 3-4 days.
Freezing
You can easily freeze potato soup and it freezes rather well. Always make sure to let your potato soup cool down before you freeze it.
The potato soup will most likely get a bit thicker after freezing, so you might have to add some vegetable broth, coconut milk, or almond milk until you reach the desired consistency.
I prefer to gently reheat the potato soup on the stovetop. However, most likely your potato soup won’t be as creamy after defrosting. But it will still be super delicious and freezing potato soup is a great idea for leftovers.
Blender Instead of an Immersion Blender
I usually use a hand-held immersion blender to purée my soups. I think it’s the easiest way and you can blend it straight in the pot.
If you don’t own an immersion blender, you could also use a standard blender to purée the soup. However, make sure not to fill the jar more than halfway and leave the center cap from the lid open.
Loosely place a dishtowel over the top of the blender so the heat can escape. This is really important when you blend hot liquids to avoid burning or a real mess!
Related Recipes
If you’re looking for even more vegan soups, also check out my roundup of 30 hearty vegan soup recipes.
I Love To Hear From You!
I hope you like this vegan potato soup as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Potato Soup
Ingredients
- 1 onion, chopped
- 2 leeks
- 2 cloves of garlic, minced
- 4 large potatoes (about 28 oz)
- 1/2 cup full fat canned coconut milk
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon fresh lemon juice
- 1 bay leaf
- salt, to taste
- black pepper, to taste
Instructions
- Peel the potatoes and cut them into medium-sized cubes. Slice the white and light green parts of the leek and rinse them well. Set both aside.
- Finely chop the onion. Then heat some oil in a large pot and sauté the onion for about 3 minutes. Add the garlic and cook it for another minute.
- Add the potatoes and the leek and cook for 5 minutes. Then add the vegetable broth and the bay leaf. Simmer for 15 minutes or until the vegetables are very soft.
- Fish out the bay leaf and discard. Reserve some of the cooked potatoes and leek for later if you want your soup to be a bit chunky. Purée the soup with a hand-held immersion blender until smooth. Alternatively you could also use a standard blender to purée the soup (see instructions in the recipe notes).
- Stir in the coconut milk, the dried thyme, the lemon juice, and season with salt and pepper. Serve immediately and sprinkle it with chopped green onion, parsley, and chives. Enjoy!
Notes
- If you want a lighter version of this potato soup, you could also replace the coconut milk with almond milk. However, I prefer the version with coconut milk by far. It’s just so much creamier!
- You could also make this potato soup in your Instant Pot. Use the “sauté function” and follow the steps as you would on the stove top. After adding the vegetable broth and the bay leaf, cook the soup on high pressure for 8 minutes. Do a quick release and purée the soup as described.
Candace
I’ve made this twice already this month. It’s so delicious. Will definitely be a regular dish in my house I’m sure.
Bob
This is a fantastic recipe and makes a delicious soup! My wife and I both loved it. I will make this again for sure as it is so easy! I used the Insta-Pot method. Thank you so much for posting it.