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Creamy Vegan Potato Soup

Creamy vegan potato soup made with Yukon gold potatoes simmered until very tender, then blended silky smooth with coconut milk. Finished with lemon for brightness and topped with crispy chickpeas for a crunchy contrast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 4 cloves garlic
  • 2 stalks celery
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cup vegetable broth
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp turmeric
  • 1 lemon juice of 1 lemon
  • 0.1 salt and pepper to taste
Toppings
  • 1 crispy chickpeas
  • 1 chives
  • 0.25 chili oil drizzle, optional if serving with chili oil

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot, then sauté onion and celery for 5 minutes until softened and fragrant (no browning needed).
  2. Add the garlic and cook for 1 minute, stirring so it smells aromatic but doesn’t burn.
Season and simmer
  1. Stir in garlic powder, onion powder, smoked paprika, and turmeric and cook for 1 minute to bloom the spices (you should see a slight darkening and a warm aroma).
  2. Add vegetable broth and cubed potatoes, then bring to a simmer and cook for 20–25 minutes until the potatoes are very tender and break apart easily.
Blend and finish
  1. Blend the soup completely smooth with an immersion blender, then stir until the texture looks silky and uniform.
  2. Stir in coconut milk and nutritional yeast until fully combined and the soup turns creamy in color.
  3. Add lemon juice and season generously with salt and pepper until the flavor is bright and balanced.
Serve
  1. Ladle the soup into bowls and top with crispy chickpeas and chives for crunch and fresh herb notes.

Notes

For the creamiest texture, blend while the soup is hot and take time to puree fully until no potato bits remain. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave, adding a splash of broth if needed. Freezing is okay for up to 2 months, but expect a slightly thinner texture after thawing—reheat and stir well to restore creaminess. If you want it lower-sodium, use low-sodium vegetable broth and season with lemon and spices first before adding salt.