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!
Vegan Potato Soup
Updated on Mar. 25, 2024
Our easy vegan potato soup comes together in about 30 minutes with simple ingredients—and it doesn’t even require a blender.
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. Grab a Dutch oven, and let’s get cooking!
Vegan Potato Soup Ingredients
- Potatoes
- Celery ribs
- Carrots
- Vegetable broth
- Water
- Vegan butter-style sticks
- Onion
- All-purpose flour
- Salt
- Pepper
- Soy milk
- Optional toppings: Minced fresh parsley, shredded vegan cheddar cheese and nutritional yeast
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.
Editor’s Tip: Don’t have soy milk on hand? Use one of these dairy-free milk alternatives instead.
Step 4: Stir
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
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.
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. We don’t recommend freezing potato soup, as freezing can alter the texture of potatoes.
Vegan Potato Soup Tips
How do you 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.
What are 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.
What do you 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.
Vegan Potato Soup
Prep Time
15 min
Cook Time
35 min
Yield
8 servings (2 quarts)
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: Minced fresh parsley, shredded vegan cheddar-flavored cheese and nutritional yeast
Directions
- In a Dutch oven, cook potatoes, celery and carrots in broth and water until tender, 20-25 minutes. Drain, reserving liquid and setting vegetables aside.
- In the same pan, melt the vegan butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Stir in flour, salt and pepper; gradually add soy milk. Bring to a boil, cook and stir until thickened, about 2 minutes. Gently stir in cooked vegetables. Add 2-1/2 cups or more of the reserved cooking liquid until soup reaches desired consistency. Serve with toppings as desired.
Nutrition Facts
1 cup: 232 calories, 9g fat (4g saturated fat), 0 cholesterol, 779mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 5g protein.
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It can be a challenge to find a great vegan potato soup, as most recipes contain cream. But this delicious version keeps the luxurious texture without the dairy. —Jenna Urben, McKinney, TX
Recipe Creator
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