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    Home » Vegan Recipes

    Vegan Potato Soup

    Published Apr 2, 2020 · Updated Mar 26, 2021 · 4 Comments

    7.7K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    This is the best vegan potato soup I've ever made! Hearty, flavorful, and so creamy!

    Hands grasping a bowl of loaded vegan potato soup.

    We are certifiably potato-obsessed in this household - from mashed potatoes to roasted potatoes! So potato soup just makes sense, ya know? It's so cozy, satisfying, and hearty. Perfect for those chilly days or when you need something substantial to fill your belly up.

    The best part is that it is super easy to make and takes less than 45 minutes, prep work included. While the soup is simmering away, you can whip up a quick vegan chopped salad - crisp, fresh veggies pair perfectly with the creamy soup!

    Ingredients

    • 4 tablespoons vegan butter
    • 1 medium yellow onion - chopped
    • 5 cloves garlic - minced
    • 1 teaspoon dried rubbed sage
    • ¼ teaspoon smoked paprika
    • ⅓ cup all-purpose flour
    • 2 cups vegetable stock
    • 2.5 cups oat milk or any non-dairy milk
    • 2 pounds gold potatoes - diced into ½-3/4 inch cubes, peeled if desired
    • 1 teaspoon salt or to taste
    • 1 teaspoon pepper or to taste
    • optional toppings: vegan bacon, cheese, green onions, etc

    No potato soup is complete without bacon in my house. My favorite is Sweet Earth's Benevolent Bacon.

    Gold potatoes, an onion, and green onions on a wooden board.

    How to Make Vegan Potato Soup

    Good news: vegan potato soup is super easy to make. Here's how it goes:

    1. Melt butter in a large pot on medium heat. Sauté onions until translucent.
    2. Add in the garlic, sage, and smoked paprika and sauté for an additional 2 minutes.
    3. Mix in the flour and cook for 1 minute. This helps remove the "chalky" flour taste.
    4. Whisk in the vegetable stock and oat milk until the flour is dissolved.
    5. Stir in the diced potatoes, salt, and pepper.
    6. Bring to a simmer on medium-high heat, then reduce heat to medium-low. Cover and simmer for about 12-15 minutes or until the potatoes are tender.
    7. Add on your favorite toppings! To make it a loaded baked potato soup, top with vegan bacon, cheese, and sour cream.

    Note: If you don't want as many, or any, potato chunks - use an immersion blender for super creamy potato soup! Or, carefully add the soup into a regular blender. Be super cautious so hot soup doesn't fly everywhere.

    A step-by-step collage for how to make vegan potato soup.

    Adaptations

    This recipe is super flexible and customizable, so adapting it to your needs is a breeze!

    • Gluten-free: Use a 1:1 style gluten-free flour for the roux.
    • Oil-free: Simply omit the oil and substitute about ¼ cup of vegetable stock when sautéing the onions. To help thicken the soup, whisk together 2 tablespoons of corn starch and 3 tablespoons of cold water. Stir in the soup when adding the milk and veggie stock.
    • Kinds of milk: You can use basically any type of non-dairy milk in this recipe, as long as it is plain and unsweetened. Creamier types of milk such as oat milk and soy milk work the best, but cashew and almond are fine alternatives.
    • Different potatoes: If you cannot find gold potatoes, you can use another type of potato, such as russet or white potatoes. Red potatoes are too gummy for this soup (in my opinion!)
    • Seasoning: I love adding flavor to my soup with sage and smoked paprika, but cajun seasoning is another favorite and will add a lively kick!
    A soup ladle holding up creamy vegan potato soup with vegan cheese, seitan bacon, and green onions on top.

    Storing Potato Soup

    • Fridge: You can store this soup in the fridge for up to 3 days. When reheating, you might notice that the leftovers are much thicker. Add a little dairy-free milk or vegetable stock to loosen it up.
    • Freezer: Add the soup to an airtight container. Freeze for up to 3 months. To thaw, let it sit in the fridge overnight.
    A white bowl full of potato soup, topped with baked potato toppings - vegan bacon, Daiya cheddar shreds, and green onions.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    A bowl of potato soup

    Vegan Potato Soup

    Karissa Besaw
    Easy-to-make vegan potato soup with simple ingredients. Perfect for a cozy, hearty dinner.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dinner, Main Course, Soup
    Cuisine American, Vegan
    Servings 6
    Calories 266 kcal

    Ingredients
      

    • 4 tablespoons vegan butter
    • 1 medium yellow onion chopped
    • 5 cloves garlic minced
    • 1 teaspoon dried rubbed sage
    • ¼ teaspoon smoked paprika
    • ⅓ cup all-purpose flour
    • 2 cups vegetable stock
    • 2.5 cups oat milk or any non-dairy milk
    • 2 pounds gold potatoes diced
    • 1 teaspoon salt or to taste
    • 1 teaspoon pepper or to taste
    • optional toppings: vegan bacon, cheese, green onions, etc

    Instructions
     

    • Melt butter in a large pot on medium heat. Sauté onions until translucent.
    • Add in the garlic, sage, and smoked paprika and sauté for an additional 2 minutes.
    • Mix in the flour and cook for 1 minute.
    • Whisk in the vegetable stock and oat milk until the flour is dissolved.
    • Stir in the potatoes, salt, and pepper.
    • Bring to a simmer on medium-high heat, then reduce heat to medium-low. Simmer, covered, for about 12-15 minutes or until the potatoes are tender.
    • At this point, you can use an immersion blender or regular blender to make a smoother soup if you desire. Be super careful so hot soup doesn't fly everywhere!
    • Serve with your favorite toppings!

    Nutrition

    Calories: 266kcalCarbohydrates: 45gProtein: 6gFat: 7gSaturated Fat: 2gSodium: 819mgPotassium: 730mgFiber: 5gSugar: 10gVitamin A: 769IUVitamin C: 32mgCalcium: 171mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Vegan Soup Recipes to Try:

    • 5-Minute Vegan Creamy Tomato Soup
    • Vegan "Chicken" Noodle Soup
    • Vegan Split Pea Soup
    • Vegan Broccoli Cheddar Soup

    More Vegan Recipes

    • Garlicky Sautéed Green Beans
    • Vegan Chicken and Dumplings
    • Vegan Blueberry Pie
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Comments

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      Recipe Rating




    1. Nikki says

      September 30, 2022 at 7:26 pm

      This looks and sounds delicious! Have you tried it using sweet potatoes, like the white ones, (Hannah or Japanese,?_

      Reply
    2. Kat says

      October 19, 2020 at 9:09 pm

      SO GOOD !!!! I subbed the sage for thyme because I didn’t have any and the stick for veggie broth because I didn’t have any . SO GOOD !!!

      Reply
    3. Lakin says

      April 09, 2020 at 8:36 pm

      5 stars
      I made this for dinner with my girlfriend tonight and we both loved it. It was super easy to make and tasted great. Thanks so much for sharing!

      Reply
    4. Patricia Giannelia says

      April 03, 2020 at 1:40 pm

      Great recipe - trade out the flour with potato flour/starch, and there is no chalky taste and it becomes gluten free:).

      Reply

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