This creamy vegan potato soup is the stuff dreams are made of! Cozy and rustic, you’d never guess it’s plant-based.
Here’s a cozy and creamy recipe that’s perfect for wrapping your hands around a cold-weather mug. Let’s try our best Vegan Potato Soup Recipe! This one is so full of flavor and incredibly dreamy you could swear it had cream or milk in it. Turns out, it’s easy to make dairy-free potato soup that’s like wearing a cozy sweater next to a roaring fire. No blender required: this soup is nice and thick and flavored with spicy Old Bay. Load it up with toppings and it’s a stunner. We couldn’t stop scooping bites!
Vegan potato soup ingredients
What is behind this vegan potato soup? This is a derivative of our Loaded Potato Soup, with a few simple tweaks to make it plant-based. The taste is out of this world good. Here are the ingredients you need for the vegan potato soup:
- shallots: The subtle taste of this small onion is just right for a potato soup.
- Garlic
- red potatoes: Be sure to use russet potatoes here: they’re just the right consistency. Waxy potatoes don’t quite work!
- coconut oil: You can also use olive oil: it gives the soup a slightly yellower hue
- all purpose flour: Replace gluten-free flour with gluten-free flour
- vegetable soup
- oat milk: Oat milk is the best creamier option here: see below!
- Old Bay: Old Bay is an American condiment invented in Maryland and commonly used to flavor seafood or potato soup. Find it online or make it at home.
The best plant-based milk for potato soup?
The vegan potato soup is tricky: Not only can it do without cream and butter, cow’s milk is also not allowed. What is the best non-dairy milk that can still offer creaminess? Here’s what we found:
- Oat milk goes perfectly with a vegan potato soup. It has a fairly creamy texture and a neutral taste, making it perfect for vegan soups.
- Almond milk works but is less creamy. The texture of almond milk is very fine, close to water.
- Not recommended: coconut milk or soy milk. These two types of plant milk are too strong in taste for this potato soup.
No need for a blender: use a potato masher!
This Vegan Potato Soup Recipe is naturally creamy: no blender needed! Cook the potatoes until they break down, then mash them right in the pan with a potato masher. This cuts down on the mess and makes for a great creamy but chunky texture (my favorite part of this easy potato soup). Personally, we like potato soups with some texture: not ones that are perfectly smooth. That hits the nail on the head for us!
Toppings for vegan potato soup
The Next Challenge of a Vegan Potato Soup Recipe: What to Top With? Without cheese, bacon, or sour cream, there are still plenty of options! Here are our favorite toppings for making Loaded Vegan Potato Soup:
- Coconut Bacon: It might sound strange, but the coconut bacon really hits the mark here! Moist and smoky, it imparts the goodness of bacon without the meat. Or try shiitake bacon or tempeh bacon.
- Vegan sour cream, cashew cream or yoghurt: There are a few creamy options: you can make vegan sour cream or homemade cashew cream. Or try a store-bought vegan yogurt (which we used).
- Chives or spring onions: Thinly sliced chives or spring onion tips are ultra-classic for a potato soup.
- Sliced Orange Peppers: To incorporate the orange color of the grated cheese, we used chopped orange pepper: the result is remarkably similar! The taste is good enough that you don’t need vegan cheese, although you can use it if you have a brand you like.
Variation: vegan potato and leek soup
Would you like to prepare a vegan potato and leek soup instead? Potato and leek soup is one of life’s great pleasures: leeks add even more savory flavor to mashed potatoes and onion. Here’s what to do if you want to convert this soup:
- Chop 3 leeks: Replace the shallots with 3 large leeks. Cut the dark green stalks and the lower root off the leek, then cut in half lengthways. Place each leek, half the cut side down, on the cutting board, then slice thinly in a crescent shape, then rinse thoroughly in a colander.
- Add these in place of the shallots: Add the leeks with the garlic and cook until tender, about 4 minutes, then follow the rest of the recipe.
Ways to add more protein!
Last idea for mixing this potato soup with leeks: want to add more protein? You can add slices of vegan sausage to the soup and let it simmer for just a few minutes until hot. When we made this soup, we happened to have a vegan sausage in the fridge, so we tried it the next day. It’s even more filling!
When buying a vegan meat substitute, check the ingredients on the packaging to make sure it’s not overly processed. There are several brands on the market that are made with real food ingredients: you need to check the ingredients list though. Also, make sure the ingredients match your diet (some contain gluten or egg).
Side dishes to serve with vegan potato soup
Once you have your vegan potato soup recipe, what do you serve with it? Potato soup has many good sides. Here are a few that would be awesome here:
This Vegan Potato Soup Recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free
The description
This creamy vegan potato soup is the stuff dreams are made of! Cozy and rustic, you’d never guess it’s plant-based.
- 2 large or 4 small shallots (1 cup finely chopped)*
- 4 Garlic cloves
- 2 1/4 pound red potatoes (4 medium or 3 large), sufficient for 6 diced cups
- 4 tablespoons refined coconut oil (or olive oil)
- 6 tablespoons All-purpose flour (or glueTen free flour)
- 2 cups vegetable soup
- 4 cups plain oat milk, shared
- 1 ¼ teaspoon kosher salt, plus more to taste
- 2 teaspoons Old Bay Seasoning (store bought or homemade)
- Topping ideas: vegan yoghurt, sour cream or cashew cream, chives, spring onions, orange peppers, vegan bacon, hot sauce
- Chop the shallots. Chop the garlic. Peel potatoes and cut into small cubes.
- In a large saucepan, heat the coconut oil over medium-high heat. Add shallots and garlic and sauté 2 minutes. Drizzle the flour over the veggies and toss to coat. Fry for 2 to 3 minutes until just beginning to brown.
- Slowly stir in the vegetable broth, gradually adding and then stirring until almost smooth. Once incorporated, add oat milk, potatoes, kosher salt and Old Bay.
- Bring to a boil and cook over low heat for 20-25 minutes (make sure the heat is just simmering, not boiling). Stir often and scrape the bottom to make sure nothing sticks. The soup becomes extremely creamy; Make sure to keep stirring or a skin will form. It’s done when the potatoes fall apart when you smack one against the edge of the pan with your spoon.
- Remove from fire. Use a potato masher to mash the potatoes into a creamy but thick texture. Stir to incorporate the mashed potatoes. Then serve with your choice of toppings: we used store-bought vegan yoghurt, chopped spring onions, chives, orange peppers and coconut bacon. Leftovers can be stored in the fridge for up to 5 days: heat them up on the stove and add a little milk.
Remarks
*For a vegan potato and leek soup: replace the shallots with 3 large leeks. Cut the dark green stalks and the lower root off the leek, then cut in half lengthways. Place each leek, half the cut side down, on the cutting board, then slice thinly in a crescent shape, then rinse thoroughly in a colander. Add the leeks with the garlic and cook until tender, about 4 minutes, then follow the rest of the recipe.
- Category: Soup
- Method: Cook
- Kitchen: American
- Diet: vegan
Keywords: Vegan Potato Soup, Vegan Potato Soup Recipe
