This ultra-creamy vegan potato soup recipe is divinely aromatic with garlic and rosemary. Perfect for a light and healthy but deeply satisfying meal. It's one of my favorite soups, right alongside this lentil soup and this garlicky white bean soup.
I usually stir up a pot of this hearty vegan potato soup on cold days and days when I need an extra dose of comfort. It's the perfect pick-me-up: creamy, satisfying and oh so delicious.
And while it tastes as good as a classic potato soup, y'know, the one loaded with butter, cream and sour cream, it is so much better for you!
I use a dash of fennel in this soup to give it a little extra yum--that something you might miss if you are used to bacon in potato soup. I also add in some rosemary because the flavor of this intensely aromatic herb dovetails beautifully with the creamy blandness of potatoes.
Table of Contents
Why you will love this soup
- Cozy and comforting. Potatoes are nothing if not comfort food, and adding them into a creamy soup makes them even cozier. There are a few flavorings in this soup, but the star is unequivocally the mighty spud.
- Healthy. Potatoes get a bad rap after being cooked into unhealthy foods or they are blamed for being too starchy. But spuds are loaded with fiber, vitamins and minerals and, let's admit, they are delicious! You might be better off cutting out processed carbs from bread, pasta and refined flours rather than carbs from vegetables like potatoes and sweet potatoes. This potato soup has no butter or cream in it: instead, it has an aromatic base of onions, garlic and fennel sauteed in heart-healthy extra virgin olive oil.
- Easy, one-pot recipe. You know I love easy recipes, and this vegan potato soup recipe doesn't get any easier. You throw all the ingredients in one pot and cook. Minutes later, hello yummy!
- Soy-free, nut-free and gluten-free recipe. The roux that helps add creaminess and body to the soup is made with gluten-free all-purpose flour. Non-dairy milk adds more creaminess.
Ingredients
- Extra virgin olive oil. I like adding a good glug of olive oil because it helps flavor the soup and makes it extra healthy. Also studies show that adding healthy fats to high-carb foods can lower the glycemic response.
- Potatoes. Red potatoes or Yukon gold potatoes are preferred for their creamy texture and buttery flavor.
- Aromatics and herbs: garlic, onions, ground fennel and dried rosemary. These add amazing flavor to the soup but they also contribute a ton of nutritional value.
- Seasonings/spices: ground black pepper and paprika. The paprika can be substituted with smoked paprika.
- Water or vegetable broth.
- Non-dairy milk. I use oat milk, but soy milk and cashew milk are fine substitutes. You can also use any other dairy-free milk of your choice.
- Optional ingredient: soy sauce or tamari. This adds a nice hit of umami but you can skip it, especially if soy-free.
How to make vegan potato soup
Step-by-step instructions with photos.
Add onions and garlic to olive oil in a large pot or Dutch oven.
Add salt and ground black pepper. Saute over medium heat until the onions turn translucent.
Add flour into the pot and mix until it's been absorbed by the onions.
Stir in the rosemary and ground fennel.
Add the potatoes to the pot and mix.
Add 2 cups water and 1 cup dairy-free milk. Stir in the paprika and soy sauce, if using.
Bring the soup to a rolling boil. Cover, lower heat to a simmer and cook 10 minutes until the potatoes are fork-tender. Continue to cook 10 minutes more.
Use an immersion blender or a potato masher to mash some of the potatoes. Don't blend all the potatoes so you have some texture in the soup. Stir in another cup of non-dairy milk, check salt, and turn off heat once the soup comes to a boil.
Toppings for vegan potato soup
Potato soup by itself can be a bit plain to look at, so dress it up with these delicious toppings:
- Scallions or chives
- Vegan cheddar cheese shreds
- Vegan sour cream
- Pickled jalapeno peppers
Serving suggestions
- A bowl of this vegan potato soup is a complete and filling meal by itself. But you can serve it with a toasted slice of French bread or with a vegan Caesar salad for a yummy, wholesome meal.
Storage instructions
- Refrigerate: Store the vegan potato soup in the fridge in an airtight container for up to four days.
- Freeze: Freeze in a freezer-safe container for up to four months.
- Reheat: Thaw and reheat the soup on the stovetop or in the microwave until heated through.
Recipe FAQs
I like using red potatoes or yellow potatoes for this soup. Russet potatoes would let out too much starch, affecting the texture of the soup, and they would also break down into a powdery texture. I like some larger pieces of potato in the soup for texture.
No, you absolutely don't have to. I rarely peel potatoes but I do so in this recipe because I like a creamier texture. If you use potatoes with skins on please try and use organic potatoes.
To bump up the protein content of this soup you can add a can of white beans to the pot after the potatoes have cooked.
More yummy vegan soup recipes
If you make this recipe, be sure to leave a comment and a star rating below. Or tag us on Instagram #HolyCowVegan.
Vegan Potato Soup Recipe
Equipment
- Dutch oven or large pot
Ingredients
- 2 pounds yellow or red potatoes (peeled and cut into ½-inch cubes).
- ¼ cup extra virgin olive oil (can use just 1 tablespoon if you want less oil, or just use ¼ cup vegetable stock to keep the soup oil-free).
- 1 large yellow onion (finely diced)
- 8 cloves garlic (thinly sliced)
- Salt and ground black pepper to taste
- 2 tablespoon gluten-free all purpose flour (you can use regular all purpose flour or rice flour instead).
- 2 teaspoon dried rosemary (Rosemary is a strong herb so you can use less if you have sensitive tastebuds. You can also use another smoky herb like sage in this recipe).
- 1 teaspoon ground fennel seeds
- 2 cups water (or vegetable stock)
- 2 cups non-dairy milk (I used oat milk)
- 1 tablespoon soy sauce (optional)
- 1 teaspoon paprika (If you have smoked paprika, use ½ teaspoon of that instead).
Instructions
- Add onions and garlic to olive oil in a large pot or Dutch oven and turn heat to medium. Add salt and ground black pepper. Saute until the onions turn translucent.
- Add flour into the pot and mix until it's been absorbed by the onions. Stir in the rosemary and ground fennel.
- Add the potatoes to the pot and mix. Add 2 cups water and 1 cup dairyfree milk. Stir in the paprika and soy sauce, if using.
- Bring the soup to a rolling boil. Cover, lower heat to a simmer and cook 10 minutes until the potatoes are tender. Continue to cook 10 minutes more.
- Use an immersion blender or a potato masher to mash some of the potatoes. Leave some of the potatoes unmashed for more texture to the soup. Stir in another cup of non-dairy milk, check salt, and turn off heat once the soup comes to a boil.
Recipe notes
- I like a soupy soup but if you want a very thick soup you can skip adding the final cup of non-dairy milk.
- Don't use russet potatoes in this recipe. If you use russets you could end up with a starchy, powdery texture to the soup.
- Refrigerate: Store the vegan potato soup in the fridge in an airtight container for up to four days.
- Freeze: Freeze in a freezer-safe container for up to four months.
- Reheat: Thaw and reheat the soup on the stovetop or in the microwave until heated through.
John
I have made this 3 times already. It has quickly become one of my favorite soups. So delicious. Thank you for sharing.
John
Vaishali
Hi John, so great to hear. It really is a bowl of comfort isn't it? Happy you loved it.
Carla Cook
Thank you for this recipe! I'm wondering how this would taste made with white sweet potatoes. My husband has a nightshade allergy and cannot eat regular potatoes. I cannot find a good vegan white sweet potato soup recipe. I'll keep you posted.
Vaishali
I think it would work great with sweet potatoes. I think adding a few minced green chili peppers will enhance the flavor of the sweet potatoes even more. Will look forward to hearing if you try!