How to Make Vegan Potato Soup

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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!

Ready in just 30 minutes, our easy vegan potato soup comes together with simple ingredients and doesn’t even require a blender. Grab a Dutch oven like this one and let’s get cooking!

Traditional potato soup calls for butter, milk and heavy cream. With two easy swaps, nobody will be able to tell that it’s completely free of animal products. Simply substitute your favorite vegan butter for unsalted butter and use soy milk in place of cow’s milk. Don’t have soy milk on hand? Try one of these dairy-free milk alternatives instead.

Looking for more tasty vegan soup recipes? Learn how to make vegan cream of broccoli soup and vegan tomato soup, too.

How to Make the Best Homemade Vegan Potato Soup

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, though.

Vegetables needed for vegan potato soupJenna Urben for Taste of Home


  • 6 medium potatoes, peeled and chopped
  • 6 celery ribs, chopped
  • 2 carrots, chopped
  • 4 cups vegan vegetable broth
  • 4 cups water
  • 1 onion, chopped
  • 6 tablespoons vegan butter, cubed
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 cups soy milk

Editor’s Tip: Here’s how to chop an onion like a chef.


Step 1: Cook the vegetables

In a Dutch oven, cook the chopped potatoes, chopped celery and chopped carrots in vegan vegetable broth and water until tender; about 15 minutes. When the vegetables can be pierced easily with a fork, drain and reserve the liquid. (You’ll need it later.) Set vegetables aside.

Chopped vegetables cooking in a potJenna Urben for Taste of Home

Step 2: Saute the onion

In the same Dutch oven, saute your chopped onion in vegan butter until tender. Keep an eye on the onions and stir frequently to keep them from burning.

Ingredients for potato soup laid outJenna Urben for Taste of Home

Step 3: Make a roux

Stir in the all-purpose flour, salt and pepper, stirring constantly until well combined. Gradually add the soy milk and bring to a boil, continuing to stir until thickened. It should take about 2 minutes. Never made a roux before? Don’t miss this guide.

Step 4: Bring it all together

Combine your cooked vegetables in the Dutch oven and stir everything together with 2 cups (or more!) of the reserved cooking liquid. Stir until the soup reaches your desired consistency.

Step 5: Serve the soup

Ladle warm soup into bowls and enjoy with one of these simple side dishes.

Editor’s Tip: Amp up the flavor by garnishing with fresh chopped parsley, vegan cheddar cheese or nutritional yeast.

Vegan potato soupJenna Urben for Taste of Home

Have extra potatoes? Make homemade potato chips with a spiralizer, try this vegetarian shepherd’s pie recipe or browse 100 potato recipes for true spud lovers.

Don't Forget a Vegan Dessert!
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Jenna Urben
Jenna is a food blogger focused on sharing allergy-friendly recipes. Her favorite ingredients include sweet potatoes, chickpeas and squash.