This creamy Vegan Potato Soup is so hearty and full of delicious rustic flavors! It’s such a cozy bowl of love that’s incredibly quick and easy to make! Fill the whole family up with this cheesy, veggie-filled classic!
Sometimes curling up to a good soup on a cold or rainy day is just what we need. This loaded potato soup is the perfect meal for those chilly days and I truly believe that it is the best there is!
This quick meal is so rich, creamy, and wholesome but doesn’t take a lot of effort to pull off. I like to think of this wholesome soup as a loaded baked potato in a bowl.
Everything comes together in one pot and is ready in a flash. It’s so perfect for busy weeknights or to finish off any softening vegetables you may have!
For more warm and comforting dishes, be sure to check out my Roasted Red Pepper and Sweet Potato Soup, Vegetable Stew and Dumplings, Pot Pie with Puff Pastry, Potato and Mushroom Soup, and Gnocchi Soup!
Reasons To Love this Recipe
- No dairy is needed here
- It’s quick and easy to make
- Just a few simple ingredients needed
- An ultimate comfort food that’s so filling
- All the healthy veggies make it quite nutritious
- Can be made ahead of time, making it perfect for meal prep
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Ingredient Notes
- Fresh Vegetables – Fresh vegetables such as yukon or russet potatoes, carrots, celery, yellow onion, and garlic are used in this soup. Feel free to add in any other favorites!
- Broth – Low-sodium vegetable broth (or bouillon plus water) adds a nice savory flavor.
- Seasoning & Herbs – Salt, pepper, dried parsley, and fresh chives give this soup an irresistible herb-rich dynamic.
- Plant Milk – Any plant-based milk works here, just make sure it’s unsweetened and doesn’t have any added flavoring such as vanilla.
- Vegan Sour Cream – Vegan sour cream offers a lovely cheesy, slightly tangy flavor. I like Violife, Kroger’s Simple Truth brand, Trader Joe’s. Another option is plain vegan yogurt.
- Vegan Butter – We sauté the veggies with vegan butter, which gives a delicious buttery taste. Another oil such as olive or avocado works as well. You can also use 1/3 cup water instead to make it oil-free.
- Vegan Cheese – Vegan cheddar cheese shreds add delicious cheesiness to the soup and also serve as great toppings. You can use a different cheese such as mozzarella if it’s what you have on hand. Or, you can up the healthiness by using 1/4 cup nutritional yeast instead.
How to Make Vegan Potato Soup
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Prepare the fresh vegetables by peeling and chopping them.
Melt the butter over medium-high heat, then add the onions. Cook them for a few minutes until softened before adding in the carrots, celery, and garlic.
After a couple of minutes, add the potatoes, broth, and seasoning. Cover the pot and lower the heat level to medium. Stir this occasionally until the potatoes are softened.
Stir in the plant milk, cheddar shreds, and sour cream. Let the soup cook uncovered for about 10 more minutes.
At this point, the potatoes should be fork tender. Use a potato masher to mash the soup to your desired consistency. I like to leave some chunky texture for a heartier bite.
You can also use an immersion blender or carefully remove some of the hot soup and process it in a blender.
Enjoy with your favorite soup toppings!
Notes
- Water can be used in place of the vegetable broth.
- You do not need to peel the potatoes and carrots if you prefer not to.
- The soup thickens as it sits. You can add more broth or water to thin it out a bit.
Recipe Variation Ideas
- Any variety of potatoes can be used.
- Add other veggies to the soup such as sweet potatoes, broccoli, or peas.
- Sprinkle in some paprika, cayenne, or red pepper flakes for some spicy heat.
Make-Ahead or Leftovers
This vegan potato soup can be made ahead of time and stored in the refrigerator or freezer. Refrigerate it in a sealed container for 4 days or freeze the soup in an air-tight container for up to 2 months. To reheat it, add some water, broth, or plant-based milk as you warm it up in the microwave or on the stove top.
More Cozy Meals To Love!
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Vegan Potato Soup
Bonnie – Serene Trail
Ingredients
- 1 tablespoon vegan butter
- 1/2 medium onion (yellow, white, etc.), diced
- 2 medium carrots, peeled, sliced
- 1 celery rib, diced
- 4 cloves garlic, diced
- 4-5 medium yukon or russet potatoes, peeled, cubed
- 2 cups vegetable broth, low-sodium
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon dried parsley flakes
- 1 1/2 cup plant-based milk
- 1/2 cup vegan cheddar shreds
- 1/3 cup vegan sour cream
- topping ideas: vegan cheddar, bacon bits, vegan sour cream, chives, etc.
Instructions
- Melt the vegan butter in a large pot over medium-high heat. Add the onions and sauté them for 1-2 minutes until softened. Add the carrots, celery, and garlic. Stir as this cooks for 2-3 minutes and becomes fragrant.
- Add the potatoes, broth, and seasoning. Cover the pot and lower the heat level to medium. Stir occasionally as it cooks for about 15 minutes, on a gentle boil, until the potatoes are fork-tender.
- Stir in the plant milk, vegan cheddar shreds, and vegan sour cream. Cook the soup uncovered for 10 more minutes. Stir it occasionally.
- Mash some of the potatoes for a thicker soup consistency. Enjoy it with your favorite toppings!
Notes
Variation Ideas
- Add other veggies to the soup such as sweet potatoes, broccoli, or peas.
- Sprinkle in some paprika, cayenne, or red pepper flakes for some spiciness.
Nutrition
The nutritional information provided is an estimate from third-party calculations.
