This recipe is about transforming simple potatoes into a silky, satisfying soup that warms you from the inside out. I love that it’s just a handful of ingredients, but each step unlocks a deep, comforting flavor.
Cooking it feels like a little ritual—boiling, blending, tasting, adjusting. It’s honest, straightforward, and perfect for those days when you want something nourishing without fuss.
Turning humble potatoes into a cozy, creamy bowl with just a handful of pantry staples, focusing on the sensory journey from raw to spoonful.
Why this soup matters to me
- I find peeling potatoes oddly soothing after a long day.
- The smell of simmering onions and potatoes always makes me feel cozy.
- There’s a nostalgic rush when I blend this soup and see its creamy, opaque color.
- I love how versatile it is—you can add spices or herbs based on what’s in the fridge.
Inspiration behind this cozy dish
- This recipe was born out of a busy Saturday when I had only potatoes, onion, and broth in the fridge.
- I wanted something warm, filling, and easy to throw together.
- The act of blending it into a smooth, creamy soup felt like turning everyday ingredients into comfort.
A little history of potato soup
- Potato soup dates back centuries, with roots in European peasant cooking.
- Vegan versions became popular in the 20th century as plant-based diets gained traction.
- The simplicity of this dish makes it a staple in many home kitchens, especially in colder seasons.
Ingredient breakdown and tweaks
- Potatoes: I prefer starchy types like russets for creaminess. Swap with sweet potatoes for a sweeter, orange version.
- Onion: Adds depth and sweetness. Use shallots for a milder flavor or leek for a subtle garlic note.
- Vegetable broth: The base flavor. Homemade adds richness, store-bought is fine for convenience.
- Nutritional yeast: For umami. Can be replaced with vegan cheese or omitted, but flavor dims.
- Olive oil: Sauté base. Coconut oil gives a different aroma, while water or broth can skip fat altogether.
Spotlight on key ingredients
Potatoes:
- Their earthy, starchy nature turns silky when blended. Watch for boiling over.
- Onions: Caramelize slightly for sweetness, or cook gently for a milder taste.
Nutritional yeast:
- Creates a cheesy, savory depth. Be mindful of clumping—stir well.
- Vegan cheese: Adds creaminess, but can alter the flavor profile—use sparingly.
Ingredient substitutions
- Dairy-Free: Substitute coconut milk for creaminess, but expect a slight coconut flavor.
- Low-Sodium: Use less salt or try herbs for flavor instead.
- Gluten-Free: This dish is naturally GF, just ensure broth is GF-certified.
- Extra Creamy: Add a splash of canned coconut milk or vegan sour cream.
- Flavor Boost: A pinch of smoked paprika or cayenne adds smoky heat.
Equipment & Tools
- Large pot: To cook the potatoes and onion
- Immersion blender or regular blender: To puree the soup to smoothness
- Measuring spoons and cups: For accurate seasoning and ingredient measurement
- Ladle: For serving and tasting
- Knife and cutting board: To chop potatoes and onion
Step-by-step guide to creamy vegan potato soup
- Peel and chop 4 large potatoes into 2.5 cm (1 inch) cubes.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion, cook until translucent, about 5 minutes.
- Add potatoes, 4 cups vegetable broth, a bay leaf, and a pinch of salt. Bring to a boil.
- Reduce heat, cover, and simmer until potatoes are very tender, about 15-20 minutes.
- Remove bay leaf. Use an immersion blender to puree the soup until smooth, or leave some chunks for texture.
- Stir in 2 tablespoons nutritional yeast or vegan cheese, cook for another 2 minutes.
- Taste and adjust salt and pepper. Add a squeeze of lemon juice if you like bright notes.
Serve immediately, topped with chopped herbs or a drizzle of olive oil. Enjoy hot for the best texture and flavor.
How to Know It’s Done
- Soup is smooth and velvety with no raw potato chunks.
- A gentle simmer, with no vigorous boiling, keeps the soup’s texture delicate.
- The aroma is warm, with hints of onion and earthy potato—ready for blending.
Creamy Vegan Potato Soup
Ingredients
Equipment
Method
- Peel and chop the potatoes into 2.5 cm (1 inch) cubes, ensuring they are roughly uniform for even cooking.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, with a gentle sizzle and a sweet aroma filling the kitchen.
- Add the chopped potatoes to the pot, stirring to coat them in the oil and onion mixture. Cook for another 2 minutes until slightly starting to soften.
- Pour in the vegetable broth, ensuring the potatoes are submerged. Drop in a bay leaf if using, and season with a pinch of salt. Bring the mixture to a gentle boil, hearing the bubbling sound as the broth heats.
- Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes until the potatoes are fork-tender, with a soft, yielding texture and the aroma of cooked onions and potatoes filling the air.
- Remove the bay leaf and use an immersion blender directly in the pot to blend the soup until it’s smooth and velvety, or transfer carefully to a blender and purée until silky, then return to the pot.
- Stir in the nutritional yeast and cook for another 2 minutes, allowing the flavors to meld and the soup to thicken slightly. Adjust seasoning with salt and pepper to taste, and add a squeeze of lemon juice if you like a bright finish.
- Taste the soup, adjusting salt and pepper as needed. The soup should be creamy, smooth, and warm, with a comforting aroma ready to serve.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired. Enjoy this cozy, nourishing bowl that’s perfect for chilly days.
Cooking tips & tricks
- ONION: Cook onions slowly to bring out natural sweetness.
- POTATOES: Cut evenly for uniform cooking.
- BLENDING: Use immersion blender for convenience and fewer dishes.
- TASTE: Adjust seasoning after blending, not before.
- HEAT: Keep heat moderate to avoid burning and sticking.
Common mistakes and how to fix them
- FORGOT to add salt? Add a pinch at the end and stir well.
- DUMPED in cold broth instead of hot? Warm it first, then combine.
- OVER-TORCHED the onions? Rinse the pan, start fresh with new onions.
- Soup is too thick? Thin with a splash of hot water or broth, then blend again.
Quick fixes for common issues
- If soup is too thick, splash in hot broth and blend briefly.
- When flavor’s flat, a squeeze of lemon or splash of vinegar brightens it.
- Patch blandness with extra salt or a dash of smoked paprika.
- Shield from sticking by stirring frequently and keeping heat moderate.
- Splash in a dash of soy sauce or miso for umami boost.
Make-ahead and storage tips
- Peel and chop potatoes ahead and store in water in the fridge for up to 24 hours.
- Soup can be made a day in advance; reheat gently on the stove, stirring often.
- The flavors deepen overnight—sometimes I add a splash of plant milk for extra creaminess.
- Store leftovers in an airtight container for 3-4 days; reheat until steaming, about 5 minutes on low.
10 Practical Q&As About Easy Vegan Potato Soup
1. What type of potatoes work best?
Use starchy potatoes like russets or Yukon Golds for creaminess and flavor.
2. Should I peel the potatoes?
Peel potatoes if you prefer a smoother texture, but leaving skins adds nutrients and rustic charm.
3. How do I know when the potatoes are done?
Cook the potatoes until they’re tender, about 15-20 minutes after boiling begins.
4. Can I leave chunks in my soup?
Blend the soup until smooth, or leave some chunks if you like a heartier bite.
5. What can I add for more flavor?
Add nutritional yeast or vegan cheese for extra umami and creaminess.
6. Can I use water instead of broth?
Use vegetable broth instead of water for richer taste.
7. When should I season the soup?
Adjust seasoning at the end—salt, pepper, maybe a dash of smoked paprika.
8. How do I reheat without breaking the soup?
Reheat gently on low to preserve the creamy texture. Stir often.
9. How should I serve it?
Serve hot, topped with chopped herbs or a drizzle of olive oil.
10. How long does it last?
Store leftovers in an airtight container for 3-4 days in the fridge.
There’s a quiet joy in making this soup. It’s humble, yes, but it’s also a reminder that good food doesn’t need to be complicated.
Sometimes, it’s the simplest dishes that feel the most personal—like a warm hug after a long day. And honestly, this one’s just right for those chilly evenings.
I grew up in a small town in Oregon, United States. After years of experimenting (and failing) with recipes, I realized food wasn’t just about cooking—it was about connection.
