How to Make Vegan Potato Soup
This vegan potato soup has the same comforting creaminess you crave from the classic dish with absolutely zero dairy. It's thick, hearty and satisfying—making it the perfect weeknight dinner!
Our easy vegan potato soup comes together in about 30 minutes with simple ingredients and doesn’t even require a blender. Grab a Dutch oven and let’s get cooking!
Traditional potato soup calls for butter and milk. With two easy swaps, nobody will be able to tell that this soup is completely free of animal products. Simply substitute unsalted butter with your favorite vegan butter and use soy milk in place of cow’s milk. Don’t have soy milk on hand? Use one of these dairy-free milk alternatives instead.
Looking for more creamy vegan soup recipes? Learn how to make vegan cream of broccoli soup and vegan tomato soup.
Vegan Potato Soup Recipe
I love this hearty potato soup recipe from reader Gladys DeBoer in Idaho because it’s full of fresh vegetables cooked down to make a rich soup that always hits the spot. I made some small changes to make the recipe vegan.
Ingredients
- 6 medium potatoes, peeled and chopped
- 3 celery ribs, chopped
- 2 medium carrots, chopped
- 4 cups vegetable broth
- 2 cups water
- 6 tablespoons vegan butter-style sticks, such as Earth Balance buttery sticks
- 1 medium onion, chopped
- 6 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 cups soy milk
- Optional toppings: Minced fresh parsley, shredded vegan cheddar cheese and nutritional yeast
Editor’s Tip: Here’s how to chop an onion like a chef.
Tools You’ll Need
- Dutch oven: Le Creuset Dutch ovens are gorgeous, durable and easy to clean.
- Mixing bowls: These mixing bowls are great for prepping and storing the veggies ahead of time.
- Colander: This kitchen must-have makes draining water an effortless task.
Directions
Step 1: Cook the vegetables
In a Dutch oven, cook the potatoes, celery and carrots in the broth and water until tender, 20 to 25 minutes. Drain, reserving the liquid and setting the vegetables aside.
Step 2: Saute the onion
In the same Dutch oven, melt the vegan butter over medium-high heat. Add onion, cook and stir until tender, three to four minutes.
Step 3: Make a roux
Stir in flour, salt and pepper; gradually add soy milk. Bring to a boil, cook and stir until thickened, about two minutes. Here’s how to make a roux if you’ve never done it before.
Step 4: Stir the soup together
Gently stir in cooked vegetables. Add 2-1/2 cups or more of reserved cooking liquid until soup is desired consistency, about five minutes.
Step 5: Serve and enjoy
Eat the vegan potato soup as is, or top with chopped fresh parsley, a dollop of vegan sour cream or a sprinkle of vegan Parmesan cheese. Serve this soup along with these vegan recipes.
Vegan Potato Soup Tips
How to make vegan potato soup thicker or thinner
For a thicker, creamier soup, stir in less reserved cooking liquid. To make the soup less creamy, add additional soy milk or reserved cooking liquid until your desired consistency is reached.
The best toppings for potato soup
Top this vegan potato soup like a loaded baked potato! Try a mix of vegan Parmesan, vegan bacon bits, vegan sour cream, shredded vegan cheddar cheese, nutritional yeast, vegan croutons, fresh parsley and green onion. (Here are our favorite vegan cheese brands.)
What to serve with potato soup
Ladle warm soup into bowls and enjoy with warm crusty vegan bread, a sandwich or salad. These vegan side dishes pair perfectly with most meatless meals.
How to store vegan potato soup
Store leftover vegan potato soup in an airtight container in the refrigerator for three to five days. When you’re ready to eat it, reheat in the microwave or on the stovetop until warmed through. I don’t recommend freezing potato soup, as freezing can alter the texture of potatoes.