This vegan potato soup is rich, creamy, and loaded with flavor, just like a classic baked potato soup. Made in about 30 minutes, this vegetarian soup is filling, family-friendly, and comforting. Top with vegan versions of baked potato soup favorites, like bacon, sour cream, and shredded cheese.
What Makes This Recipe So Good
- Dairy free, gluten free, vegan potato soup is incredibly easy to make, and it’s full of comforting flavors and filling ingredients. It’s the perfect dish for a cool, grey day when you just want something warm and cozy to eat.
- This is a great option for meal prep, freezer meals, or even just leftovers. The soup refrigerates and reheats well, you can totally make a large batch and enjoy it for a few days. Let the potato soup cool completely, then refrigerate it in an airtight container up to 7 days. You can also freeze it up to 3 months. Reheat it on the stovetop, adding liquid if needed to thin it back out.
- You can totally enjoy this soup as-is, but I find a little crumbled Tempeh Bacon and a sprinkle of shredded vegan cheddar cheese just adds even more of that classic potato soup goodness.
Yukon Gold Potatoes – Russet potatoes tend to be the go-to potato, but I really like Yukon gold here. I’m a fan of chunkier potato soups and they generally hold up really well and don’t get a grainy, mealy texture that starchier russets can get.
Vegan Half-and-Half – The trick to the perfect vegan potato soup is dairy-free half-and-half. It adds a thick creaminess without being too heavy. Coconut milk would work but the flavor’s not quite right here. You could also try unsweetened oat milk or almond milk, though it won’t be quite as thick and creamy.
Liquid Smoke – Highly recommend using this secret ingredient! It gives the potato soup a touch of that smokey goodness you typically get by adding savory bacon, but, you know… without the bacon.
- The potato soup will thicken as it cools off. If it becomes too thick, mix in a little more vegetable broth until you’ve got your desired consistency. This works when you’re reheating any leftover soup, too. Just stir in a little broth (or half-and-half) if it’s too thick after refrigerating.
- On the flip side of that, if the soup is too thin for your liking, you can stir in a little more all-purpose flour to thicken it back up. Also, the more potatoes you purée, the thicker the soup will be.
- The smaller you dice the potatoes, the faster and more easily they’ll cook through. I dice them into 1″ max cubes. Smaller would work well, too!
Other Vegan Recipes You’ll Love
- Vegan Fried “Chicken” (Made with Tofu)
- How to Cook Tempeh
- Vegan Seitan “Chicken”
- Vegan Marshmallows
- The BEST Vegan Chocolate Chip Cookies
- Seitan Grilled Chicken with Vegan BBQ Sauce
- Vegan Cream Cheese
- 10-Minute Vegan Garlic Bread
- 3 tablespoons vegan butter
- ½ of one medium yellow onion chopped, about ¾ cup
- 4 cloves garlic minced
- ⅓ cup all-purpose flour
- 3 pounds Yukon gold potatoes peeled, diced into 1" pieces; approximately 6 large potatoes
- 3 cups vegetable broth
- 2 cups vegan half-and-half or vegan milk
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon liquid smoke
- ⅔ cup vegan sour cream optional
- vegan bacon bits
- vegan shredded cheese
- vegan sour cream
- thinly sliced chives
- Dutch oven or large saucepan
- Immersion blender (or regular blender, see Notes)
- Add vegan butter to dutch oven (or large saucepan) over medium heat. Once melted, add chopped onions and cook 3 to 5 minutes or until onions are tender. Add minced garlic to dutch oven and cook until fragrant, approximately 30 seconds.
- Sprinkle all-purpose flour over onions and butter. Whisk until smooth. Add diced potatoes, vegetable broth, half-and-half, salt, and pepper. Stir well, then increase heat to high.
- Bring mixture to boil and let cook until potatoes are fork-tender, approximately 10 minutes. Reduce heat to low. Remove approximately half of soup (5 cups or so) and set aside. Insert immersion blender into dutch oven and purée until desired consistency is achieved. Return unblended soup to dutch oven. Alternately, transfer approximately half of soup (5 cups or so) to blender and purée until smooth, then return soup to pot. See Notes below for puréeing soup in regular blender.
- Simmer blended soup for 15 minutes or so, then stir in ⅔ cup vegan sour cream if using. Portion soup into serving bowls, top with additional sour cream, vegan bacon bits, vegan shredded cheese, and/or chives if desired, and serve warm.
- For a smoother soup, don’t remove any of the potatoes in step 3. Just blend the entire batch of soup in the dutch oven to eliminate all chunks of vegetables.
- Make it Gluten Free: Use gluten-free all-purpose flour, and make sure your vegetable broth is gluten free.
- Fill the blender no more than halfway. You may have to blend your ingredients in a few batches.
- After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
- Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.