Creamy, cozy, and full of flavor—this Vegan Potato Soup is the kind of comfort food that warms you from the inside out. Made with simple ingredients and a silky coconut milk finish, it’s the perfect meal for chilly nights or lazy weekends.
Even beginner cooks can make it with ease. I love garnishing mine with a sprinkle of herbs—it’s such a simple touch that adds something special. 🌿
Why You’ll Love It
- Creamy without any cream
- Easy to make in under an hour
- Great for leftovers or meal prep
- Naturally gluten-free and vegan!
Key Ingredients & Easy Swaps
Potatoes
Russet or Yukon Gold work best—they get nice and soft and blend into a creamy base. You can swap in cauliflower for a lower-carb version, but it’ll be a little lighter.
Vegetable Broth
Adds depth and flavor. Homemade is always a win, but store-bought works great too. No broth? Try water with a bit of soy sauce or a spoon of nutritional yeast.
Coconut Milk
For that creamy texture! Use full-fat canned coconut milk for richness. Lighter options like almond, oat, or soy milk work too—just expect a thinner consistency.
Seasonings
Thyme and smoked paprika are stars here. No thyme? Use Italian seasoning. Want more heat? Add a pinch of cayenne or chili flakes.
Olive Oil
Used for sautéing. You can swap in avocado oil or even coconut oil for a slightly sweeter base.
Pro Tip: Blending the Soup
A smooth, velvety texture is what makes this soup shine. Here’s how to nail it:
- Use an immersion blender to blend directly in the pot (easy and no mess).
- If using a regular blender, blend in batches, and make sure the lid is vented slightly so steam can escape.
- For a chunkier soup, only blend about half the pot and mix it back together.
Vegan Potato Soup Recipe
Ingredients
For the Soup:
- 4 large potatoes, peeled and diced
- 2 cups vegetable broth
- 1 cup canned coconut milk
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp thyme
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
For Garnish:
- Fresh parsley, chopped
- Optional: extra swirl of coconut milk
Time Needed
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Total Time: ~50 minutes
Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and fragrant.
2. Add the Veggies
Stir in garlic, carrots, and celery. Sauté another 3–4 minutes to let them soften and build flavor.
3. Add Potatoes + Broth
Now add the diced potatoes, broth, thyme, and smoked paprika. Stir well. Bring it to a gentle boil.
4. Simmer Until Tender
Lower the heat, cover the pot, and let everything simmer for about 15–20 minutes until the potatoes are fork-tender.
5. Blend Until Creamy
Use an immersion blender to puree the soup until smooth. If using a blender, let the soup cool slightly and blend in batches.
6. Add Coconut Milk
Return the blended soup to the pot (if needed), stir in the coconut milk, and warm it through on low heat. Season with salt and pepper to taste.
7. Serve + Garnish
Ladle the soup into bowls and top with fresh parsley and an extra drizzle of coconut milk if you like. Cozy, creamy, and totally satisfying!
FAQs
Can I Use Other Potatoes?
Yes! Yukon Golds work beautifully for a creamy texture. Red potatoes can be used too—just make sure they’re peeled and chopped. Avoid waxy potatoes, which don’t blend as well.
What If I Don’t Have Coconut Milk?
Use almond, oat, or soy milk instead. For a richer alternative, try cashew cream. It’ll still be tasty—just slightly less rich.
Can I Add Extra Veggies?
Absolutely! Try tossing in spinach, kale, or peas near the end of cooking. These add extra nutrients and a pop of color.
How Do I Store Leftovers?
Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Just thaw and reheat when needed—add a splash of broth or milk if it thickens too much.
