Easy Vegan Potato Soup Recipe

I love how this soup turns a handful of simple ingredients into something soul-warming. It’s like a blank canvas—add your favorite herbs or a splash of chili oil, and it’s yours.

There’s a kind of quiet satisfaction in making soup from scratch, especially something so straightforward yet deeply satisfying. It’s the kind of dish that feels like a warm hug on a chilly day.

Turning humble potatoes into a cozy, no-fuss comfort in a bowl, with an emphasis on minimal ingredients and maximum flavor.

Why This Soup Matters to Me

• I grew up eating potato soup during cold winters, it’s comfort in a bowl.
• Making this soup feels like a little act of kindness, simple and honest.
• I love how adaptable it is—every batch can be slightly different, yet always satisfying.

The Inspiration Behind This Soup

• This recipe was born out of necessity—something warm and filling with minimal fuss.
• It’s my go-to when I want comfort but also want to keep it simple and quick.
• The creamy texture without dairy makes it feel indulgent, even on a busy night.

A Little History of Potato Soup

• Potato soup dates back centuries, with roots in peasant cooking worldwide.
• The potato was first domesticated in the Andes, making it a staple in many cultures.
• Vegan versions became popular in the 20th century as plant-based diets gained momentum.

Ingredient Breakdown

• Potatoes: I prefer Russets for their fluffy texture, but Yukon Golds add richness.
• Vegetable broth: I make my own or use store-bought; look for low-sodium to control salt.
• Garlic: Fresh cloves bring a bright, pungent aroma—skip if you’re sensitive to raw garlic.
• Onion: Adds depth; red onions give a mild sweetness, but yellow works well.
• Plant-based milk: I love coconut milk for creaminess, but almond or soy works too.

Spotlight on Potatoes and Broth

Vegetable broth: It’s the flavor base—look for rich, homemade-style varieties or boost store-bought with herbs.:

• Potatoes: Their starchy interior turns fluffy and creamy when cooked, providing the soup’s body.
• The skin can be left on for extra fiber and texture, or peeled for smoothness.

Garlic: Its pungent aroma transforms when sautéed, filling the kitchen with warmth.:

• Broth: Adds depth; a good veggie broth makes all the difference in flavor.
• Use low-sodium to control salt and let your seasonings shine.

Ingredient Substitutions

• Dairy-Free: Use coconut or almond milk for creaminess, slightly different flavor and texture.
• Gluten-Free: Naturally, this soup is gluten-free, just ensure broth is certified gluten-free.
• Low-Sodium: Opt for reduced-salt broth, then season carefully with herbs.
• Filling Protein: Toss in some cooked lentils or tofu to boost protein.
• Extra Veggies: Stir in spinach or kale at the end for color and nutrients.

Equipment & Tools

• Large pot: To cook the potatoes and soup base.
• Immersion blender or regular blender: To puree the soup.
• Wooden spoon: To stir and mash ingredients.
• Measuring cups and spoons: To measure ingredients accurately.

Step-by-Step Guide to Making Easy Vegan Potato Soup

1. Peel and dice 4 large potatoes into 1-inch chunks.
2. Heat a large pot over medium heat, add 1 tbsp olive oil, and sauté 1 chopped onion until translucent, about 5 min.
3. Add 3 minced garlic cloves and cook for another minute until fragrant.
4. Pour in 4 cups of vegetable broth, bring to a simmer.
5. Add the potatoes, turn the heat to low, cover, and cook for 20-25 min until potatoes are very tender.
6. Use an immersion blender to puree the soup directly in the pot until smooth, or transfer to a blender in batches.
7. Return the soup to low heat, stir in salt, pepper, and a splash of plant-based milk for creaminess.
8. Simmer for another 5 min, tasting and adjusting seasoning.
9. Remove from heat. Let sit for 5 min to let flavors meld.

Let the soup rest for 5 min off heat. Serve hot with your favorite toppings.

How to Know It’s Done

• Potatoes should be fork-tender.
• Soup should be creamy and smooth after blending.
• A gentle simmer with no boil to prevent sticking or burning.

Cooking Tips & Tricks

• FLAVOR: Sauté onions until golden for sweetness.
• TECHNIQUE: Use an immersion blender for easy, smooth blending.
• SENSORY: Keep heat medium to avoid burning the garlic.
• TACTIC: Add a splash of coconut milk for extra creaminess.
• TIP: Use a potato masher for a rustic, chunky version.

Common Mistakes and How to Fix Them

• FORGOT to peel potatoes? Rinse and scrub well; skins add nutrients.
• DUMPED too much salt? Dilute with more broth or add a raw potato for absorption.
• OVER-TORCHED the garlic? Quickly add a splash of water and scrape the bottom.
• FAILED to puree? Use a fork or potato masher for a chunkier texture.

Quick Kitchen Fixes

• When too thick, splash in hot broth and stir until smooth.
• If bland, add a squeeze of lemon or a pinch of smoked paprika.
• Splash more oil or plant milk for extra richness.
• Patch over-seasoned soup with a dollop of coconut cream.
• Shield overcooked potatoes with a splash of soy milk.

Make-Ahead and Storage Tips

• Peel and dice potatoes ahead, store in water in the fridge for up to 24 hours.
• Soup can be made a day in advance; store in an airtight container in the fridge.
• Reheat slowly on the stove, stirring often, until steaming hot.
• Flavor deepens with time, so it’s often better the next day.

10 Practical Q&As for Easy Vegan Potato Soup

1. Can I use different potatoes?

Use starchy potatoes like Russets for creaminess, but Yukon Golds add a buttery texture.

2. What if I don’t have vegetable broth?

Yes, but expect a slightly different texture. Russets will be fluffier, Yukon Golds creamier.

3. Can I omit the onion and garlic?

Water works in a pinch, but add extra herbs and seasoning to boost flavor.

4. How do I know when the potatoes are soft enough?

They add flavor, but in a pinch, use onion powder and garlic powder for a quick substitute.

5. Is it okay to blend the soup all at once?

Pierce with a fork; they should slide in easily without resistance.

6. Can I make this ahead?

Yes, but do it in batches if your blender is small, and be cautious with hot liquids.

7. What’s a good topping?

Absolutely, store in the fridge for up to 3 days. Reheat gently, stirring often.

8. How do I make it thicker?

Chopped chives, a drizzle of olive oil, or a sprinkle of smoked paprika work well.

9. Can I freeze this soup?

Add more potatoes or cook it longer to reduce and thicken naturally.

10. What if it’s too salty?

Yes, but it may change slightly in texture. Freeze for up to 2 months, then reheat thoroughly.

Cooking this soup is a reminder that good food doesn’t need fancy ingredients. Sometimes, the simplest things—potatoes, broth, a little onion—are all you need to feel a little more grounded.

It’s a dish I keep coming back to, especially when I want something nourishing without fuss. Plus, it’s easy to tweak, making it perfect for whatever I’ve got in the pantry.

Emily Carter

Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable