Vegan Potato Soup
Add Preferred SourceVegan Potato Soup is my go-to on cold nights when I want creamy, cozy comfort that feels homemade and nourishing. The potatoes and leeks bring rich, deep flavor, and the broth is so silky and smooth. That first spoonful delivers the warmth you’re craving on chilly days. It’s the kind of soup you make on repeat all winter.
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I make it for cozy weeknight dinners, meal prep Sundays, and cold winter days when you need something comforting and filling. It’s budget-friendly and kid-friendly, making it perfect for feeding the family without much effort. It travels well in a thermos for work or school lunches. The soup stays fresh in the fridge for about 4 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Potato Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make a big pot of creamy soup from scratch with this easy vegan potato soup recipe.
Sauté the Aromatics
Warm the olive oil in a large pot over medium heat. Add the diced onion and leek, and cook for about 5 minutes, stirring occasionally, until they’re softened and translucent. The green onion will release a mild, sweet aroma as it cooks.
Add the Garlic and Spices
Stir in the minced garlic, paprika, and Italian herb seasoning, and cook for 1 more minute. You’ll smell the garlic becoming aromatic as it hits the heat. I like using this garlic press to make quick work of mincing garlic cloves.
Simmer the Potatoes
Throw in the potato chunks and vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, mixing occasionally, until the potatoes are fork-tender.
Some of the potatoes will start to break down slightly, which helps thicken the soup naturally.
Thicken the Soup
In a small bowl or jar, whisk together the plant-based milk and flour until completely smooth, with no small pieces left. Pour the mixture into the pot and stir constantly while the soup simmers for 1 to 2 minutes.
You’ll see it thicken into a creamy, velvety texture. If you want an even smoother, creamier consistency, I use an immersion blender to partially blend a bit of the soup right in the pot.
Season and Serve
Turn off the heat and stir in the soy sauce, which adds depth and a subtle umami flavor. Taste and adjust the salt and black pepper as needed. I keep my salt and pepper grinder by the stove for the freshest seasoning.
Garnish each bowl with chopped fresh parsley, fresh herbs, or your favorite toppings before serving. Enjoy!
If you’re taking the soup to a potluck or packing it for lunch, let it cool completely first. I always grab this thermos jug to keep it hot for hours when I’m bringing it to gatherings or work.
Equipment
Ingredients
- 1 ½ tablespoons olive oil
- 1 onion diced
- 1 cup chopped leeks washed well
- 2 to 3 garlic cloves minced
- ½ teaspoon paprika
- ½ teaspoon Italian herb seasoning
- 1 ½ pounds potatoes chopped
- 2 ¼ cups low-sodium vegetable broth
- 1 cup unsweetened plant-based milk
- 2 tablespoons all-purpose flour
- ½ tablespoon low-sodium soy sauce
- Salt and black pepper to taste
- 3 tablespoons chopped fresh parsley
Video
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and leek, and cook for about 5 minutes until softened.1 ½ tablespoons olive oil, 1 onion, 1 cup chopped leeks
- Stir in the garlic, paprika, and Italian seasoning, and cook for 1 more minute until fragrant.2 to 3 garlic cloves, ½ teaspoon paprika, ½ teaspoon Italian herb seasoning
- Add the potatoes and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are tender.1 ½ pounds potatoes, 2 ¼ cups low-sodium vegetable broth
- In a small bowl or jar, whisk the plant-based milk and flour until smooth. Pour it into the pot and stir while the soup simmers for 1 to 2 minutes, until slightly thickened.2 tablespoons all-purpose flour, 1 cup unsweetened plant-based milk
- Turn off the heat and stir in the soy sauce. Taste and adjust salt and black pepper as needed.½ tablespoon low-sodium soy sauce, Salt and black pepper
- Garnish with chopped parsley. Serve warm with crusty bread or croutons. For extra richness, drizzle with a little olive oil before serving.3 tablespoons chopped fresh parsley
Notes
- Use russet potatoes for creaminess: Russet or Yukon Gold potatoes work best because they break down slightly as they cook, naturally thickening the broth; red potatoes will give you a chunkier texture if you prefer that.
- Boost the flavor with extras: Add 1 diced celery stalk with the onion and leek, swap Italian seasoning for fresh thyme or rosemary, and top with vegan sour cream, chives, vegan bacon bits, or shredded vegan cheese.
- Don’t skip whisking the flour mixture: Make sure the flour and non-dairy milk are completely smooth before adding to the pot so you don’t end up with lumps in your soup.
- Swap for extra richness: Use full-fat coconut milk instead of plant-based milk for an even creamier soup, though it will add a subtle coconut flavor.
- Taste before serving: The soy sauce adds saltiness and depth, so always taste and adjust the seasoning at the end based on your preference.
- Flash-freeze for meal prep: Pour cooled soup into freezer-safe containers, then freeze flat so they stack easily and thaw faster.
Nutrition
How to Store Leftovers
Let the soup cool completely before transferring it to an airtight container. It’ll stay fresh in the fridge for about 4 days.
Reheat individual portions in the microwave or warm the whole batch in a pot on the stovetop over medium-low heat, stirring occasionally. If the dish thickens after refrigeration, just add a splash of vegetable broth or plant-based milk to thin it out.
For longer storage, freeze the soup for up to 3 months in a freezer-safe bag or container. Leave about an inch of space at the top since the soup will expand as it freezes. I use freezer-safe containers with a lid that stack easily in my freezer.
Thaw it overnight in the fridge, then reheat on the stovetop. The texture stays creamy and smooth even after freezing.
What to Serve With Vegan Potato Soup
I love serving this soup with thick slices of crusty sourdough bread or warm dinner rolls for dipping. A simple side salad with mixed greens, cherry tomatoes, and a tangy vinaigrette adds freshness and balances the richness of the soup.
For a more filling meal, pair it with toasted sandwiches with vegan cheese or a panini with hummus and roasted vegetables. You can also top each bowl with crispy vegan croutons, a drizzle of olive oil, or a sprinkle of nutritional yeast.
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