Vegan Potato Soup
The aroma of simmering potatoes, sweet carrots, and a whisper of nutmeg fills the kitchen—warm, earthy, and familiar. One spoonful brings silky, velvety comfort: tender potato body balanced by the bright, herbal lift of parsley, a subtle garlic bite, and the creamy mouthfeel of dairy-free cream. This vegan potato soup is a hug in a bowl—gentle on the palate, but deeply satisfying.
Whether you crave a cozy morning breakfast-for-lunch, an easy weeknight dinner, or a soothing starter for holiday gatherings, this recipe fits the bill. It’s approachable when you need a quick, nourishing meal; elegant enough for guests when paired with a crisp salad; and perfectly nostalgic for anyone seeking the flavors of home. If you enjoy exploring other creamy potato soup variations, you might also like this creamy gluten-free dairy-free potato soup for another comforting twist.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Difficulty Level: Easy — great for beginner cooks
Nutrition Highlights
Estimated nutrition per serving (recipe yields 6 servings). Values are approximate and were calculated using standard ingredient profiles from USDA FoodData Central; daily value context follows guidance from Mayo Clinic and CDC.
- Calories: ~180 kcal
- Protein: ~4 g
- Carbohydrates: ~32 g
- Fat: ~3.5 g
- Dietary Fiber: ~4.5 g
- Sodium: variable — approximately 150–600 mg (see notes)
- Vitamin C, potassium, and B-vitamins are present from potatoes and vegetables
Notes on accuracy and sodium:
- These are estimates; exact values depend on potato type, brand of vegetable broth, and dairy-free cream chosen. USDA FoodData Central was used for base nutrient values.
- Sodium can vary widely by broth brand. For lower sodium, use low-sodium vegetable broth or homemade broth. The Mayo Clinic recommends limiting sodium to less than 2,300 mg per day for most adults; adjust salt to taste.
Why You’ll Love It
This recipe checks many boxes: it’s irresistibly comforting, simple to make, and versatile. The gentle aroma of cooked potatoes and marjoram evokes cozy family dinners; the silky texture—achieved by blending half the pot—gives richness without dairy. It’s ideal for chilly evenings, light lunches, or as a crowd-pleasing starter at seasonal celebrations. For anyone aiming to eat more plant-forward meals, it’s an easy, nutritious choice that keeps pantry staples in rotation.
Step-by-Step Instructions
Ingredients
- 1 tbsp oil (olive oil or neutral vegetable oil)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery, diced (or 1/2 small celery root, diced)
- 2 medium carrots, diced
- 2 pounds potatoes, chopped (Russet, Yukon Gold, or a mix)
- 4 cups vegetable broth
- 1/3 cup dairy-free cream (soy, oat, or coconut-based)
- Fresh parsley, chopped (for garnish)
- 2 bay leaves (optional)
- 1/2 tsp dried marjoram
- A pinch of nutmeg
- Salt and black pepper to taste
Optional ingredients and substitutions
- Swap oil for vegan butter for a richer flavor.
- Use low-sodium vegetable broth to control sodium.
- Add 1 cup chopped leeks in place of onion for a milder flavor.
- For extra creaminess without dairy-free cream, stir in 1/2 cup unsweetened canned coconut milk or 1/2 cup blended silken tofu.
- Add smoked paprika or a splash of liquid smoke for a smoky variation.
Preparation and Cooking Steps
- Prep all ingredients: dice the onion, mince the garlic, chop the celery, carrots, and potatoes. Measure spices and broth.
- In a large pot over medium heat, add 1 tbsp oil. Once hot, add the diced onion and sauté until translucent, about 4–5 minutes.
- Add the minced garlic, celery, carrots, potatoes, a pinch of salt and pepper, 1/2 tsp dried marjoram, and a pinch of nutmeg. Sauté together for about 1 minute to bloom the spices.
- Pour in 4 cups vegetable broth and add 2 bay leaves (if using). Bring to a boil, then reduce heat to low and simmer, uncovered, for about 20 minutes or until potatoes and carrots are tender when pierced with a fork.
- Remove and discard the bay leaves. Using an immersion blender, blend roughly half of the soup until smooth, leaving the other half chunky for texture. (If using a regular blender, carefully blend in batches and return to pot.)
- Stir in 1/3 cup dairy-free cream. Taste and adjust seasoning with salt and pepper. Simmer for another 2–3 minutes to meld flavors.
- Serve hot, garnished with chopped fresh parsley.
Practical tips
- Don’t over-blend: leave some texture so the soup feels rustic and satisfying.
- If the soup is too thick, thin with additional broth or plant milk.
- Check potato doneness with a fork; they should break apart easily but not be mushy.
- For smoother soup, peel potatoes before chopping; for more rustic, leave skins on.
Best Pairings
- Bread & Toasts: Serve with crusty sourdough, garlic toast, or a warm whole-grain baguette.
- Simple salads: A peppery arugula salad with lemon vinaigrette balances the soup’s creaminess.
- Protein boost: Top with roasted chickpeas or serve alongside pan-seared tofu for extra protein.
- Beverage pairings: A bold herbal tea or a dry white wine complements the soup’s savory notes.
- For a complementary seasonal duo, try serving this soup alongside a lighter, roasted-squash soup such as a butternut squash & sweet potato soup for contrasting flavors and colors.
Storage Instructions
- Room temperature: Do not leave soup at room temperature for more than 2 hours (per food safety guidelines).
- Refrigeration: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently over low-medium heat on the stove, stirring occasionally. Add a splash of broth or plant milk if it has thickened.
Chef’s Advice
- Best potatoes: Yukon Gold gives a naturally creamy texture; Russets break down more for a fluffier body—use a mix for the best balance.
- Texture keys: Blending only half maintains a pleasing body and mouthfeel. If you prefer totally smooth soup, blend all and strain for extra silkiness.
- Seasoning cues: Potatoes mute salt—season in stages, taste after simmering and again after adding dairy-free cream.
- Broth choice: Use a good-quality vegetable broth; low-sodium versions let you control final saltiness.
- Finish with acid: A squeeze of lemon or a dash of cider vinegar brightens the soup just before serving.
Creative Twists
- Smoky Chipotle Potato Soup: Stir in 1–2 tsp adobo sauce from canned chipotles and garnish with diced avocado for a smoky, spicy twist.
- Herbed Lemon Potato Soup: Add 1 tbsp fresh dill and finish with 1 tsp lemon zest for a fresher profile.
- Potato-Leek & Kale Upgrade: Sauté 1 leek with the onion and stir in 2 cups chopped kale at the end until wilted for added greens.
- Loaded-Vegan Style: Top bowls with crispy tempeh bacon bits, chives, and vegan sour cream for an indulgent version.
- Curry-Spiced Potato Soup: Add 1 tbsp curry powder when sautéing the vegetables and finish with a swirl of coconut milk.
Recipe Q&A
Q: Can I make this gluten-free?
A: Yes—this recipe is naturally gluten-free if you use certified gluten-free vegetable broth and check labels on your dairy-free cream.
Q: How can I make the soup thicker or thinner?
A: For thicker soup, simmer uncovered longer to reduce liquid or add a small potato mashed into the pot. For thinner, add more broth or plant-based milk a little at a time.
Q: Is there a way to increase protein?
A: Add a cup of cooked lentils or top bowls with roasted chickpeas or crumbled baked tofu to increase protein content.
Q: Can I prepare this in a slow cooker?
A: Yes. Sauté the aromatics first, then combine all ingredients (except dairy-free cream) in a slow cooker on low for 4–6 hours. Blend half, stir in cream, and season before serving.
Q: How do I prevent color change (browning) in leftovers?
A: Acidic ingredients like lemon can help preserve color, but reheating gently and storing properly in airtight containers reduces oxidation.
Conclusion
This vegan potato soup is an invitation to slow down and savor simple ingredients transformed into comfort. It’s forgiving, adaptable, and reliably delicious—perfect for weeknights, guests, or cozy afternoons with a book. If you want to compare other vegan potato soup takes and techniques, see this detailed version from A Virtual Vegan’s vegan potato soup recipe and another approachable variation at The Stingy Vegan’s vegan potato soup. Try the recipe, make it your own, and share your photos and tips—I’d love to hear how you personalize this bowl of comfort.
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Vegan Potato Soup
- Total Time: 40
- Yield: 6 servings 1x
- Diet: Vegan
Description
A warm and comforting vegan potato soup featuring potatoes, carrots, and a creamy finish from dairy-free cream.
Ingredients
- 1 tbsp oil (olive oil or neutral vegetable oil)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery, diced (or 1/2 small celery root, diced)
- 2 medium carrots, diced
- 2 pounds potatoes, chopped (Russet, Yukon Gold, or a mix)
- 4 cups vegetable broth
- 1/3 cup dairy-free cream (soy, oat, or coconut-based)
- Fresh parsley, chopped (for garnish)
- 2 bay leaves (optional)
- 1/2 tsp dried marjoram
- A pinch of nutmeg
- Salt and black pepper to taste
Instructions
- Prep all ingredients: dice the onion, mince the garlic, chop the celery, carrots, and potatoes. Measure spices and broth.
- In a large pot over medium heat, add 1 tbsp oil. Once hot, add the diced onion and sauté until translucent, about 4–5 minutes.
- Add the minced garlic, celery, carrots, potatoes, a pinch of salt and pepper, 1/2 tsp dried marjoram, and a pinch of nutmeg. Sauté together for about 1 minute to bloom the spices.
- Pour in 4 cups vegetable broth and add 2 bay leaves (if using). Bring to a boil, then reduce heat to low and simmer, uncovered, for about 20 minutes or until potatoes and carrots are tender when pierced with a fork.
- Remove and discard the bay leaves. Using an immersion blender, blend roughly half of the soup until smooth, leaving the other half chunky for texture.
- Stir in 1/3 cup dairy-free cream. Taste and adjust seasoning with salt and pepper. Simmer for another 2–3 minutes to meld flavors.
- Serve hot, garnished with chopped fresh parsley.
Notes
For lower sodium, use low-sodium vegetable broth. Don’t over-blend for better texture.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4.5g
- Protein: 4g
- Cholesterol: 0mg
