Easy Vegan Potato Soup Recipe

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

1. Peel and chop 4 large potatoes into 2.5 cm (1 inch) cubes.
2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion, cook until translucent, about 5 minutes.
3. Add potatoes, 4 cups vegetable broth, a bay leaf, and a pinch of salt. Bring to a boil.
4. Reduce heat, cover, and simmer until potatoes are very tender, about 15-20 minutes.
5. Remove bay leaf. Use an immersion blender to puree the soup until smooth, or leave some chunks for texture.
6. Stir in 2 tablespoons nutritional yeast or vegan cheese, cook for another 2 minutes.
7. 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.

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.

Michael Anderson

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.