Vegan Potato Soup Recipe

5 from 3 votes

This ultra-creamy vegan potato soup recipe is divinely aromatic with garlic and rosemary. Perfect for a light and healthy but deeply satisfying meal.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 258kcal

2 pounds potatoes (red or yellow 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).

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.

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.

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.