Vegan Potato Soup

Vegan Potato Soup is what I make when I want thick, creamy comfort food on cold winter days. The potatoes and leeks simmer together with savory herbs until everything turns silky and rich, while a simple flour mixture thickens the broth into something smooth and filling. I make it for cozy weeknight dinners, meal prep Sundays, and cold rainy days because it's budget-friendly, kid-friendly, and perfect for feeding the family without much effort. Store it in the fridge for about 4 days or freeze for up to 3 months.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: Vegan Potato Soup

Servings:

Calories: 262kcal

Author: Mandy Applegate

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

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Video

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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

Here are my best tips for making the creamiest vegan potato soup.

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

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