This Easy Vegan Potato Soup is creamy, cozy, and wonderfully comforting without any dairy at all. It’s the kind of simple, nourishing soup you can make on a busy night and still feel like you cooked something special. Gentle flavors, velvety texture, and pure comfort in every spoonful.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon gold or russet)
- 3 cups vegetable broth
- 1 cup unsweetened plant-based milk (oat or almond work well)
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: chopped green onions or parsley for topping
Helpful swap: Use canned coconut milk for an extra-rich, creamy finish.
Steps
- Sauté the aromatics. Heat olive oil in a pot over medium heat. Add onion and cook until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.
- Add the potatoes. Stir in diced potatoes and vegetable broth. Bring to a gentle boil.
- Simmer until tender. Reduce heat and simmer for 12–15 minutes, until the potatoes are very soft.
- Blend for creaminess. Use an immersion blender to blend until mostly smooth, leaving a little texture if you like. Don’t worry if it looks thick that’s perfect.
- Finish the soup. Stir in plant milk, nutritional yeast, salt, and pepper. Simmer 3–5 more minutes until silky.
- Taste and adjust. Add more salt or a splash of broth if needed.
- Serve warm. Ladle into bowls and add your favorite toppings.
Chef’s Tips
- Yukon gold potatoes are ideal: They blend up naturally creamy.
- Blend partially: Leaving a few potato chunks gives the soup cozy texture.
- Flavor boost: A pinch of smoked paprika adds warmth without overpowering.
Variations
- Vegan loaded potato soup: Add vegan bacon bits and dairy-free cheese.
- Garlic herb potato soup: Stir in thyme or rosemary.
- Extra protein: Add white beans before blending for a heartier bowl.