Name: Vegan Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 cups potatoes, peeled and chopped; 1 carrot, finely chopped; 1 leek, finely chopped; 1 stalk of celery, chopped; 3 cloves garlic, minced; 1 tablespoon vegan butter (tub or block); 2 cups vegetable broth; ½ cup coconut milk; 4 tablespoons vegan shredded cheddar (meltable); 2 tablespoons all purpose flour; 2 bay leaves; ½ teaspoon salt; ½ teaspoon pepper

Jump to Recipe·5.2 from 30 reviews

If you’re looking for a dish that’s cozy, creamy, and totally comforting, you have to try this Vegan Potato Soup. It’s a heartwarming bowl of goodness that showcases tender potatoes, vibrant vegetables, and a rich, cheesy flavor without any dairy. Perfect for chilly evenings or anytime you need a little extra comfort, this soup truly hits the spot with its silky texture and wholesome ingredients. Whether you’re a longtime vegan or simply love delicious plant-based meals, this Vegan Potato Soup recipe will quickly become one of your favorites.

Ingredients You’ll Need

Gathering the right ingredients for this soup is a breeze, and each one plays a crucial role in layering flavors and creating that beautiful creamy texture. From hearty potatoes and savory leeks to the subtle richness of coconut milk and vegan cheese, every element works together to bring this Vegan Potato Soup to life.

Potatoes (2 cups peeled and chopped): The soul of the soup, providing body and creaminess once blended.
Carrot (1 finely chopped): Adds sweetness and a lovely soft texture that balances the potatoes.
Leek (1 finely chopped): Brings a gentle onion-like flavor that’s less intense but wonderfully aromatic.
Celery (1 stalk chopped): Offers a subtle earthiness and a hint of crunch during the sauté.
Garlic (3 cloves minced): Infuses the soup with warm, savory depth.
Vegan butter (1 tablespoon): Helps sautée the veggies and adds richness without dairy.
Vegetable broth (2 cups): The liquid base that melds all the flavors together beautifully.
Coconut milk (½ cup): Provides a silky, luscious texture and a hint of sweetness.
Vegan shredded cheddar (4 tablespoons): Melts into the soup, bringing cozy cheesy notes without any animal products.
All-purpose flour (2 tablespoons): Acts as a subtle thickener to achieve that perfect creamy consistency.
Bay leaves (2): Add a fragrant, herbal backdrop to the simmered soup.
Salt (½ teaspoon): Enhances all the natural flavors in the soup.
Pepper (½ teaspoon): Adds a slight kick and balances the richness perfectly.

How to Make Vegan Potato Soup

Step 1: Sauté the Vegetables

Start by melting the vegan butter in a large saucepan over medium-low heat. Once melted, add the chopped leeks, carrots, and celery. Gently sauté these veggies for about 5 minutes, stirring occasionally, until they soften and release their wonderful aroma. Add the minced garlic next and cook for another minute to unlock its fragrant notes—this step builds the flavorful base of your Vegan Potato Soup.

Step 2: Create the Roux

Sprinkle the all-purpose flour, salt, and pepper over the softened vegetables and stir well to combine. Allow everything to cook together for 2 minutes so the flour loses its raw taste. This step is essential for thickening the soup later, turning it into that irresistible creamy texture we all crave.

Step 3: Add Broth and Potatoes

Pour in half a cup of the vegetable broth and stir continuously to dissolve any lumps of flour. Once smooth, add the remaining broth along with the chopped potatoes and the bay leaves. Bring the mixture to a gentle simmer and cook for about 20 minutes—the potatoes should become tender and soak up all those lovely flavors.

Step 4: Blend and Enrich

Remove the bay leaves and stir in the coconut milk and vegan shredded cheddar. Let the soup simmer for an additional 5 minutes to allow the cheese to melt and blend seamlessly. Now comes the fun part—using an immersion blender, puree the soup until it reaches a creamy, dreamy consistency. If you don’t have an immersion blender, transferring the soup to a food processor works just as well. If the soup is too thick, add a splash of broth or water to loosen it up perfectly.

How to Serve Vegan Potato Soup

Garnishes

The beauty of this Vegan Potato Soup lies not only in the flavor but also in how you can personalize it at serving time. Fresh herbs like chopped chives or parsley sprinkle bright green freshness on top. A dollop of vegan sour cream or a drizzle of extra coconut milk adds creaminess and flair. Don’t forget a few cracks of freshly ground black pepper for an extra pop of spice that wakes up your taste buds.

Side Dishes

To turn this soup into a satisfying meal, pair it with crusty artisan bread or toasted garlic baguette slices for soaking up every luscious spoonful. A crisp green salad with a tangy vinaigrette brings lightness and contrast that balances the soup’s creaminess. For something heartier, grilled tempeh or roasted vegetables are wonderful complementary additions.

Creative Ways to Present

If you’re serving this Vegan Potato Soup to guests or want to impress your family, consider serving it in rustic bread bowls for that perfect cozy look. Garnish with a sprinkle of smoked paprika or nutritional yeast for a little twist on the standard recipe. Or, serve the soup layered with sautéed mushrooms on top for extra umami and texture that surprises and delights.

Make Ahead and Storage

Storing Leftovers

This Vegan Potato Soup stores beautifully and tastes even better the next day as the flavors marry together. Keep leftovers in an airtight container in the refrigerator for up to 4 days. Just give it a good stir before reheating to redistribute the creamy goodness.

Freezing

If you want to enjoy this soup later or meal prep for busy days, it freezes wonderfully. Cool the soup completely, then transfer it to freezer-safe containers. It will stay fresh for up to 3 months. When ready to indulge, thaw overnight in the refrigerator before reheating gently on the stove.

Reheating

Reheat your Vegan Potato Soup over medium heat on the stove, stirring often to prevent sticking or burning. Add a splash of vegetable broth or water if the soup has thickened too much in the fridge or freezer. Avoid boiling once reheated to preserve that smooth texture and fresh flavors.

FAQs

Can I use other types of potatoes for this Vegan Potato Soup?

Absolutely! Yukon gold or red potatoes work wonderfully since they hold their shape well while becoming creamy when blended. Russet potatoes can also be used for an even silkier texture.

Is coconut milk necessary or can I substitute it?

Coconut milk adds a subtle sweetness and richness that complements the flavors perfectly, but you can substitute with any other plant-based milk like oat or cashew milk if you prefer a different taste.

How can I make this soup nut-free?

Luckily, this Vegan Potato Soup recipe is naturally nut-free as it uses coconut milk and vegan cheese made from non-nut sources. Always check labels to ensure your vegan cheese doesn’t contain nuts if allergies are a concern.

Can I make this soup spicier?

Definitely! Add a pinch of cayenne pepper when sautéing the vegetables or sprinkle some red pepper flakes on top when serving to give your soup a little heat boost.

What can I do if I don’t have an immersion blender?

If you don’t have an immersion blender, simply transfer the soup in batches to a food processor or blender and puree until smooth. Just be cautious with hot liquids and blend in smaller portions.

Final Thoughts

Whipping up a batch of this Vegan Potato Soup is like wrapping yourself in a warm, comforting hug. It’s easy to make, wonderfully nourishing, and a brilliant way to enjoy simple ingredients in a new, exciting way. Once you try this recipe, you’ll understand why it’s such a beloved classic in the vegan kitchen. So, get your saucepan ready and dive into this creamy, delicious Vegan Potato Soup—you won’t regret it!