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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
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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!
Course Main Dish, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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

  • 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

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