This Vegan Potato Soup is creamy, comforting, and great for lunch or dinner any day of the week! Ready in about 30 minutes, it's easy to make with simple, wholesome ingredients including gold potatoes, carrot, celery, and herbs. Hearty and full of flavor, this healthy soup is delicious on its own or paired with a fresh salad and some crusty bread.
One thing I love about soup is that there are so many ways to make it, whether you're in the mood for something light and brothy or rich and creamy.
The potato soup I'm sharing today is dairy-free yet still wonderfully creamy thanks to naturally buttery gold potatoes, non-dairy milk, and plain vegan yogurt. It also has just the right combination of herbs and aromatics to really make it irresistible!
And since we're not using any dairy or meat-based broth, which would normally add richness to potato soup, I decided to add some flavor boosters to take the umami up a notch!
Nutritional yeast adds cheesy and salty notes, while a splash of sauerkraut juice or fresh lemon juice adds acidity and brightens it up. Finally, one of my favorite secret ingredients to pair with potatoes, truffle salt adds a touch of indulgence!
For more creamy vegan soup recipes, check out my Cauliflower Potato Soup, Vegetable Noodle Soup, and Creamy Vegan Wild Rice Soup next.
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Why You'll Love Dairy-Free Potato Soup
- One-Pot Meal: This soup comes together easily in one pot, making both cooking and cleanup a breeze!
- Nutritious: Packed with good-for-you ingredients, this healthy soup is loaded with vitamins and minerals, making it great for when you're not feeling your best or just want a nutrition boost!
- Great for Meal Prep: It keeps well in the fridge for several days, so you can make up a batch to enjoy for quick and easy meals throughout the week.
Ingredient Notes
- Oil: For sauteing the veggies. Feel free to omit the oil and use a splash of water or broth instead.
- Aromatic Vegetables: Garlic, onion, celery, and carrots add depth of flavor to the soup.
- Herbs and Seasonings: I used a combination of fresh rosemary dried parsley, dried thyme, salt, and pepper. Feel free to swap the fresh rosemary for dried if that's what you've got on hand.
- All-Purpose Flour: Acts as a thickener for the soup. You can use a gluten-free flour blend if you need to make this recipe gluten-free.
- Gold Potatoes: These are the star of the dish and have a nice, buttery flavor and creamy texture that's perfect for blending. Bonus: There's no need to peel gold potatoes since their skins are thinner than other varieties.
- Liquid: I used a combination of water and vegetable broth for the liquids. Feel free to incorporate some vegetable bouillon or homemade vegan chicken broth if you like.
- Plant-Based Milk and Yogurt: Both non-dairy milk and yogurt add creaminess to the soup. Be sure to use plain, unsweetened varieties. I used soy milk and cashew yogurt.
- Flavor Boosters: I like to add a sprinkle of truffle salt, a few tablespoons of nutritional yeast, and a bit of sauerkraut juice or freshly squeezed lemon juice to really boost the flavor of the soup - because no one wants bland potato soup!
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See the recipe card below for amounts and full step-by-step instructions.
How to Make Vegan Potato Soup
Step 1: In a large soup pot, sauté the onion, celery, and carrots until slightly softened, about 5 minutes. The, add the garlic, herbs, and pepper and cook for another minute.
Step 2: Stir in the flour and cook for 1 minute. Pour in some of the vegetable broth, and keep stirring until the flour is fully incorporated. Then, add the potatoes, the rest of the broth, water, and salt.
Step 3: Cover and bring to a boil, then remove the lid and reduce the heat to maintain a simmer. Cook until the potatoes are tender, about 12-15 minutes, stirring occasionally.
Step 4: Add the non-dairy milk and yogurt, and use an immersion blender to blend the mixture until creamy.
Serving Suggestions
- Toppings: Add chopped fresh parsley and a sprinkle of Vegan Parmesan Cheese before serving. You can also top your soup with these Bagel Croutons or Vegan Bacon Bits for some crunch!
- Bread: Enjoy your dairy-free potato soup with a side of crusty bread and a schmear of Vegan Butter or some Cheesy Vegan Breadsticks.
- Side Salad: Pair the soup with a fresh salad for lunch or dinner. This Vegan Kale Salad is always a hit. Or go with something like Italian Green Bean Salad, Asparagus Salad, or Mediterranean Cucumber Salad. You can also make a simple salad of mixed greens, tomatoes, and cucumbers, and top it with this popular Fat-Free Salad Dressing if you're looking for something light.
Variations
- Add Chickpeas or White Beans: For extra protein and to make the soup more filling, add a can of rinsed and drained chickpeas or white beans. You can add the beans after blending or blend a portion of the beans along with the potatoes, and stir in the remaining whole beans afterward for added texture.
- Spice it Up: For a little kick of heat, add a pinch of cayenne pepper or crushed red pepper flakes. You can also add a bit of smoked paprika for more of a smoky flavor, rather than heat.
- Add Leafy Greens: Stir in some chopped kale, arugula, or spinach after blending to boost the nutrition even more and add texture to the soup. Cook over low heat until the greens have wilted.
FAQs
If you're using gold potatoes there's no need to peel them for this soup. But if you're using russet potatoes, you'll want to peel them since the skins are thicker.
You can use a regular blender instead. First, let the soup cool for a few minutes. Then, work in batches, filling the blender only ⅓ full to avoid overflow. Remove the center cap of the blender lid (or vent it slightly) to allow steam to escape. Cover the opening with a folded kitchen towel and hold it firmly in place. Start blending on low speed, and then gradually increase the speed.
Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave. You can also freeze the soup for up to 3 months.
Helpful Tips
- Choose the right potatoes. Gold potatoes work well for this recipe because of their naturally creamy texture, and their skins are thin enough that they don't need to be peeled. Keep in mind that if you use russet potatoes instead, the texture will be slightly different, and it's a good idea to peel them first.
- Cut the potatoes evenly. I like to cut the potatoes into fairly small chunks - about 1-inch - so that they all cook evenly and blend well.
- Add the flavor boosters at the end. Taste the soup after cooking and adjust the seasonings as desired. Then, mix in the flavor boosters.
More Vegan Potato Recipes
I hope you enjoy this healthy and creamy dairy-free potato soup! If you try the recipe be sure to comment below and let us know.
Recipe
Healthy Vegan Potato Soup
Equipment
Ingredients
- 1 tablespoon oil, optional - or use a splash of broth to saute the veggies
- 1 medium yellow onion, chopped
- 3 ribs of celery, chopped - about 1 cup
- 1 large carrot, peeled and sliced
- 5 cloves garlic, minced
- 1½ teaspoons finely chopped fresh rosemary - or ½ teaspoon dried
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- black pepper - to taste
- 3 tablespoons all purpose flour - regular or gluten-free
- 2 pounds gold potatoes, cut into 1-inch pieces
- 3 cups vegetable broth
- 1 cup water
- ½ teaspoon fine sea salt
- 1 cup plain unsweetened non-dairy milk - such as soy or almond
- ½ cup plain unsweetened non-dairy yogurt - see Notes
Flavor Boosters:
- 1 tablespoon sauerkraut juice - or fresh lemon juice
- 2-3 tablespoons nutritional yeast
- truffle salt - or more sea salt, to taste
Instructions
- Preheat a large soup pot over medium heat, and add the oil. Sauté the onion, celery, and carrots for about 5 minutes, until slightly softened. Add the garlic, herbs, and black pepper, and cook for 1 minute.
- Sprinkle the flour into the pot. Stir to incorporate and cook for 1 minute. Pour in 1 cup of broth while stirring. Scrape the bottom of the pot and continue to stir until the flour is fully incorporated.
- Add the potatoes, remaining 2 cups broth, 1 cup water, and salt. Cover and increase heat to bring to a boil. Uncover and reduce heat to maintain a simmer. Cook for 12-15 minutes, stirring occasionally, or until the potatoes are tender.
- Add the milk and yogurt to the pot, then use an immersion blender to blend the soup until it's as creamy as you like (see Notes for options). Taste for seasoning and blend in the flavor boosters. Serve hot.
Notes
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- Add cooked white beans or chickpeas for extra protein and to make the soup more filling. You can add the beans after blending or blend a portion of the beans along with the potatoes, and stir in the remaining whole beans afterward for added texture.
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- Add a pinch of cayenne pepper or crushed red pepper flakes for a spicy kick, or some smoked paprika for a subtle smoky flavor.
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- Stir in some spinach, arugula, or chopped kale after blending to boost the nutrition even more. Cook over low heat until the greens have wilted.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Patricia Dinges says
Is adding yogurt necessary?
Lori Rasmussen says
No, it just adds a little richness and a creamy,tangy flavor. With that in mind, you can either omit it or replace it with something similar that you have.
Natalie says
Loved how easy this was and my whole family agreed it was better than the last vegan potato soup recipe I made! ☺️ thank you!