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    Vegan Potato Soup

    Published: Oct 20, 2023 by Sina · This post may contain affiliate links · 2 Comments

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    Vegan Potato Soup

    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!

    a white bowl with vegan potato soup with a spoon with bread in the background

    Jump to:
    • Why This Recipe Works 
    • Ingredients & Substitutions 
    • How to Make This Recipe 
    • Tips & Tricks 
    • Variations
    • Storing
    • Freezing
    • Blender Instead of an Immersion Blender 
    • Related Recipes 
    • I Love To Hear From You!
    • Vegan Potato Soup

    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 

    the ingredients that go into this recipe on a marble countertop
    • 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 

    cubed potatoes and leek on a wooden chopping board on a marble countertop
    sliced leek in a white colander on a marble countertop

    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.

    finely chopped onion on a wooden chopping board
    sautéd onion in a pot with a wooden spoon

    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.

    cubed potatoes and leek in a pot with a wooden spoon
    potatoes, leek, and vegetable broth in a pot with a wooden spoon on a marble countertop

    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.

    a pot of potato soup with an immersion blender on a marble countertop
    creamy potato soup topped with dried thyme and coconut milk in a pot on a marble countertop

    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. 
    two bowls with vegan potato soup topped with green onions and chives with bread in the background

    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.

    a hand holding a spoon with creamy potato soup over a white bowl

    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 

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      Creamy Tomato Soup
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Pumpkin Soup in a white and brown bowl with a hand holding a spoon and a bunch of parsley in the background
      Vegan Pumpkin Soup
    • Quinoa Soup with Kale and Potatoes
      Quinoa Soup with Kale and Potatoes

    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!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina 

    vegan potato soup in a soup bowl with potato cubes, slice green onions, and a swirl of coconut milk on top and bread and a blue dishcloth in the background

    Vegan Potato Soup

    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!
    4.89 from 9 votes
    Print Pin Rate
    Course: Main Dish, Soup
    Cuisine: American
    Prep Time: 5 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 30 minutes mins
    Servings: 4 people
    Calories: 232kcal
    Author: Sina

    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.

    Nutrition

    Calories: 232kcal | Carbohydrates: 39g | Protein: 7g | Fat: 6g | Saturated Fat: 5g | Sodium: 975mg | Potassium: 1062mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1240IU | Vitamin C: 32.9mg | Calcium: 109mg | Iron: 9.1mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
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    Reader Interactions

    Comments

    1. Candace

      December 20, 2018 at 5:58 am

      5 stars
      I’ve made this twice already this month. It’s so delicious. Will definitely be a regular dish in my house I’m sure.

      Reply
    2. Bob

      December 09, 2018 at 1:38 am

      5 stars
      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.

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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