This vegan potato soup is the ultimate comfort food for cold days! It’s super creamy, rich, and very easy to make! And it’s ready in just 30 minutes, so it makes the perfect weeknight dinner!
I absolutely love hearty soups on cold winter days! It’s just so warming and comforting. I usually make a big pot of soup and we have leftovers on the next day. This vegan potato soup is one of my favorites. It’s so good and super easy to make!
What You Need For This Vegan Potato Soup:
You can find all of the ingredients for this vegan potato soup in any regular grocery store.
You need:
- one onion
- leek
- potatoes
- garlic
- fresh lemon juice
- coconut milk
- vegetable broth
- dried thyme
- one bay leaf
- salt and pepper
As always, you can find the full ingredient list and the recipe instructions at the end of this post in a separate recipe box.
How Do You Make Vegan Potato Soup? – Simple Vegan Potato Soup Recipe
The preparation of this vegan potato soup couldn’t be much easier! All in all, the soup is ready in under 30 minutes!
Just follow these seven easy steps:
STEP 1: Peel the potatoes and cut them into medium-sized cubes.
STEP 2: Slice the white and light green parts of the leek and rinse them well. Set both aside.
STEP 3: Finely chop the onion.
STEP 4: 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.
STEP 5: 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.
STEP 6: 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).
STEP 7: 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!
Vegan Potato Soup – Recipe Notes:
- 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!
- To make my vegan potato soup super creamy and rich, I used coconut milk. I prefer to use full fat canned coconut milk for this recipe.
- 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!
- For a chunky vegan potato soup you could reserve some of the cooked potatoes and leek and re-add it to the soup after blending. Smoked tofu or homemade croutons are also great in this soup. The vegan potato soup is best with some crispy whole wheat baguette.
- 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.
Chunky Vegan Potato Soup
You want a chunky vegan potato soup? Then just 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.
Vegan Loaded Potato Soup
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 brown 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.
Vegan Potato Soup in the 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.
Vegan Potato Soup – FAQs:
Can you freeze potato soup?
Yes, 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.
Which potato for potato soup?
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.
How long will potato soup keep in the fridge?
If the potato soup is properly stored in an air-tight container, it will last about 3-4 days in the fridge.
More Vegan Soup Recipes You Might Like:
- Vegan Pho
- Vegan Chicken Noodle Soup
- Quinoa Soup with Kale and Potatoes
- Vegan Potato Kale Soup
- Vegan Tomato Basil Soup
- Italian Garbanzo Bean Soup
If you’re looking for even more vegan soups, also check out my roundup of 30 hearty vegan soup recipes.
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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
- 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!
- To make my vegan potato soup super creamy and rich, I used coconut milk. I prefer to use full fat canned coconut milk for this recipe.
- 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!
- For a chunky vegan potato soup you could reserve some of the cooked potatoes and leek and re-add it to the soup after blending. Smoked tofu or homemade croutons are also great in this soup. The vegan potato soup is best with some crispy whole wheat baguette.
- 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.
- For a chunky vegan potato soup you could reserve some of the cooked potatoes and leek and re-add it to the soup after blending. Smoked tofu or homemade croutons are also great in this soup. The vegan potato soup is best with some crispy whole wheat baguette.
- 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.
Nutrition
I’ve made this twice already this month. It’s so delicious. Will definitely be a regular dish in my house I’m sure.
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.