Vegan Potato Soup Recipe Easy and Creamy in 30 Minutes

There’s something incredibly comforting about a warm bowl of potato soup, especially when it’s made vegan! This easy vegan potato soup recipe is perfect for cozy nights when you want something hearty, creamy, and packed with flavor—but without any dairy or animal products.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your diet, this soup ticks all the boxes. With simple ingredients and straightforward steps, even beginners can whip up this deliciously smooth and satisfying soup in under an hour.

Potatoes are naturally filling and inexpensive, making this recipe ideal for budget-friendly meal prep or a quick weeknight dinner. Plus, the subtle blend of herbs and spices elevates the humble potato into a rich and flavorful experience.

If you love comforting vegan recipes, you’ll definitely want to bookmark this one. Don’t forget to check out some of my other favorites like Vegan Slow Cooker Recipe for Easy, Delicious Meals and Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for more plant-based inspiration!

Why You’ll Love This Recipe

This vegan potato soup is more than just a tasty meal—it’s a nourishing bowl of comfort that’s easy to customize and totally forgiving. The creamy texture comes from blended potatoes and coconut milk, creating a luscious base without any dairy.

It’s naturally gluten-free, packed with vitamins, and perfect for all seasons.

Quick and simple, it uses pantry staples you probably already have on hand. It’s also a fantastic way to use leftover potatoes, minimizing food waste and maximizing flavor.

This soup freezes beautifully, making it a great option for meal prep or busy weeknights.

Finally, it’s a crowd-pleaser suitable for vegans, vegetarians, and meat-eaters alike. You’ll find yourself coming back to this recipe time and again, especially on chilly days when all you want is a warm hug in a bowl.

Ingredients

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Blender or immersion blender
• Measuring cups and spoons
• Ladle
• Serving bowls

Instructions

1. Prepare your vegetables: Peel and dice the potatoes, chop the onion, carrot, and celery, and mince the garlic cloves. Having everything ready will make cooking smooth and efficient.
2. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3. Add garlic and spices: Stir in the minced garlic, dried thyme, and smoked paprika. Cook for another 1-2 minutes until fragrant, careful not to burn the garlic.
4. Cook the potatoes: Add the diced potatoes to the pot and pour in the vegetable broth. Stir to combine, then bring the mixture to a boil. Reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
5. Blend the soup: Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return it to the pot. For a chunkier texture, blend only half the soup.
6. Add coconut milk: Stir in the coconut milk for a rich, creamy finish. Heat gently for another 3-5 minutes, but do not boil.
7. Season to taste: Add salt and black pepper as needed. Taste and adjust seasoning for the perfect balance.
8. Serve and garnish: Ladle the soup into bowls and sprinkle with fresh chopped parsley. Optionally, add a drizzle of olive oil or a pinch of smoked paprika for extra flair.

Tips & Variations

For an extra boost of protein, add cooked white beans or lentils during the blending step.

If you prefer a thicker soup, reduce the amount of vegetable broth or add a tablespoon of cornstarch dissolved in water during the final simmer. For a lighter version, use light coconut milk or swap it with unsweetened almond milk, though the texture will be less creamy.

Feel free to experiment with herbs like rosemary or dill for a different flavor profile. For a smoky twist, add a splash of liquid smoke or smoked sea salt.

This recipe pairs wonderfully with crusty bread or homemade vegan tortillas—check out my Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for a perfect side.

For those who love spicy food, add a pinch of cayenne pepper or a dash of hot sauce. Leftovers keep well for up to 4 days in the fridge and freeze beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan potato soup is incredibly versatile when it comes to serving. Pair it with a crunchy side salad or some roasted Brussels sprouts for a well-rounded meal.

For an extra filling option, serve alongside warm bread—try my Vegan Bread Maker Recipe for Soft and Delicious Loaves or some garlic toast.

For a fun twist, top your soup with crispy fried onions or roasted chickpeas for texture contrast. You can also drizzle some truffle oil or vegan sour cream to elevate the presentation and flavor.

This soup also makes a fantastic starter for a multi-course vegan meal, especially if paired with recipes from the same blog, like the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor, which bring vibrant taste and variety to your table.

Conclusion

This vegan potato soup recipe is a shining example of how simple ingredients can transform into a delicious and satisfying meal. The creamy texture, subtle spices, and wholesome vegetables make it an ideal choice for anyone looking to enjoy comfort food without compromising on nutrition or ethics.

Whether you’re new to vegan cooking or a seasoned pro, this recipe is a must-try for its ease, flavor, and versatility. It’s perfect for chilly evenings, meal prep, or whenever you crave a warm, hearty dish.

Plus, it pairs beautifully with many other vegan recipes on this site, so be sure to explore and expand your plant-based kitchen repertoire!

Happy cooking, and don’t forget to share your experience and variations in the comments below!

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