• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • a hand dipping tortilla chips in a bowl with vegan nacho cheese
      Vegan Nacho Cheese
    • a hand holding a white bowl of sweet potato curry with rice over a wooden board
      Sweet Potato Curry
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • 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 Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu
    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta

    Vegan Potato Soup

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

    2.2K shares
    • Facebook33
    Jump to Recipe Print Recipe
    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 

    • a bowl of creamy tomato soup with a spoon and bread on the side
      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!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread
    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad
    • a grey bowl with spinach tomato pasta on a wooden board
      Spinach Tomato Pasta

    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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

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

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2025 by Vegan Heaven · Privacy Policy