If comfort food had a vegan champion, this Vegan Potato Soup Recipe would be it—rich, creamy, and soothing with every spoonful. Perfectly tender Yukon Gold potatoes melt into a luscious broth made creamy with soy milk and elevated by the gentle sweetness of sautéed vegetables. Whether you’re craving a hearty lunch, a cozy dinner, or just a bowl to warm your soul, this recipe brings rustic charm and wholesome goodness together in one delicious pot. It’s simple, satisfying, and bursting with flavor, making it an absolute must-try for anyone who loves a classic soup with a compassionate twist.
Ingredients You’ll Need
This Vegan Potato Soup Recipe uses straightforward ingredients that come together beautifully to create layers of flavor and comforting texture. Each item plays a vital role, from the savory sautéed vegetables to the creamy base and fresh herbs that brighten the dish.
- Vegan butter: Adds richness and helps soften the vegetables while building flavor.
- Large yellow onion, diced: Provides a sweet, aromatic foundation for the soup.
- Celery, diced: Brings freshness and a subtle crunch that balances the creaminess.
- Carrots, diced: Infuses natural sweetness and a vibrant pop of color.
- Salt: Essential for enhancing all the other flavors.
- Garlic cloves, minced: Adds a fragrant, savory depth that’s irresistible.
- Yukon Gold potatoes, bite-sized pieces: The star ingredient that gives the soup its creamy, hearty texture.
- Soy milk: Keeps the soup silky and vegan-friendly without overpowering the potatoes.
- Vegetable broth: Builds a savory and flavorful base for the soup.
- Bay leaf: Infuses subtle herbal notes that gently perfume the soup.
- Parsley, chopped: Adds a fresh, bright finish just before serving.
- Black pepper: Provides a gentle kick balanced throughout the flavors.
- Tempeh bacon (optional): Offers a smoky, crunchy topping for extra indulgence.
How to Make Vegan Potato Soup Recipe
Step 1: Preparing the Base
Start by melting vegan butter in a large Dutch oven over medium heat. Once melted, toss in your diced onion, celery, and carrots along with the salt. Let these sauté gently for about 3 minutes until the onions are translucent and the veggies begin to soften—this step is crucial for unlocking the natural sweetness that forms the soup’s backbone.
Step 2: Building the Flavor
Add the minced garlic next and cook for another minute until it’s wonderfully fragrant. Garlic adds that unmistakable warm aroma that invites you into the kitchen with a smile. Be careful not to let it burn; just a brief sauté is perfect.
Step 3: Adding the Potatoes and Liquids
Now it’s time for the potatoes, soy milk, vegetable broth, and bay leaf to join the party. Stir everything together, then bring the mixture to a gentle boil. This is where the cozy magic begins—the liquid envelops each potato chunk, soaking up all the flavors as it cooks.
Step 4: Simmering to Perfection
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This slow cooking softens the potatoes until perfectly tender, melting into a creamy texture naturally without any heavy cream or dairy.
Step 5: Final Touches
Remove the bay leaf and stir in fresh chopped parsley and freshly ground black pepper. These last touches brighten the whole dish and add fresh herbal notes, rounding out the hearty flavors with a subtle lift. Now your Vegan Potato Soup Recipe is ready to be savored!
How to Serve Vegan Potato Soup Recipe
Garnishes
The right garnishes can elevate this Vegan Potato Soup Recipe from comforting to unforgettable. A sprinkle of chopped parsley or chives adds a pop of green and brightness. If you love a little crunch, crispy tempeh bacon offers a smoky complement to the creamy base. You can also add a drizzle of olive oil or a dollop of vegan sour cream for extra richness.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or garlic toast to scoop up every last bit. A simple green salad with a tangy vinaigrette provides a fresh contrast that balances the soup’s richness beautifully. For a heartier meal, roasted vegetables or even a grain bowl on the side will round out the nutrition.
Creative Ways to Present
Feeling fancy? Serve the soup in rustic bread bowls for a fun and inviting presentation that doubles as edible cookware. You can also layer it in mason jars for easy leftovers or gatherings. For gatherings, topping each serving with a small spoonful of your favorite vegan pesto or a swirl of nut-based cream can add an element of surprise and sophisticated flair.
Make Ahead and Storage
Storing Leftovers
Your Vegan Potato Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and flavor. Give it a good stir before reheating to redistribute the creamy goodness.
Freezing
This soup freezes wonderfully, making it ideal for batch cooking. Portion it into freezer-safe containers and thaw in the fridge overnight before reheating. Just note that the texture might thicken after freezing, so a splash of soy milk or broth can bring it back to silky perfection.
Reheating
Reheat gently over low to medium heat on the stove, stirring occasionally to prevent sticking and ensure even warming. Microwave reheating works too but do it in short bursts, stirring in between to keep the soup creamy and smooth.
FAQs
Can I use a different type of potato?
Absolutely! While Yukon Gold potatoes are perfect for their creamy texture and buttery flavor, you can substitute Russets or red potatoes. Just keep in mind Russets may make the soup a little starchier and red potatoes hold their shape better.
Is soy milk necessary, or can I use another plant milk?
Soy milk works well here due to its neutral flavor and creaminess. However, unsweetened almond, oat, or cashew milk are great alternatives. Just avoid sweetened or flavored versions to keep the soup savory.
How can I make the soup thicker?
If you prefer a thicker soup, mash a few of the potato chunks after cooking, stirring them back into the soup. You can also simmer uncovered for a few extra minutes to reduce the liquid slightly.
Can I add other vegetables?
Definitely! This recipe is quite flexible. Feel free to toss in diced leeks, corn, or mushrooms for extra flavor and texture, just adjust cooking times accordingly.
Is it possible to make this soup gluten-free?
Yes, the recipe as is should be naturally gluten-free since it uses vegetable broth and no wheat-based thickeners. Just double-check that your vegetable broth and tempeh bacon (if using) are labeled gluten-free.
Final Thoughts
This Vegan Potato Soup Recipe is a beautiful blend of comforting textures and uplifting flavors that’s perfect anytime you want a warm, nourishing meal. It’s simple to make, endlessly adaptable, and wonderfully satisfying. I can’t wait for you to try it and make it your own—the cozy hug in a bowl you didn’t know you needed is just a pot away!
Print
Vegan Potato Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and creamy vegan potato soup made with Yukon Gold potatoes, aromatic vegetables, and a rich blend of soy milk and vegetable broth. Perfectly seasoned with garlic, parsley, and optional tempeh bacon for added flavor, this soup is a hearty, dairy-free meal ready in under 30 minutes.
Ingredients
Soup Base
- 2 tablespoons vegan butter
- 1 large yellow onion, diced
- 1/2 cup celery, diced
- 2 carrots, diced
- 1 teaspoon salt
- 4 garlic cloves, minced
- 4 Yukon Gold potatoes, cut into bite-size pieces
- 2 cups soy milk
- 3 cups vegetable broth
- 1 bay leaf
- 2 tablespoons parsley, chopped
- Black pepper to taste
Optional Garnish
- Tempeh bacon
Instructions
- Heat vegan butter: Melt vegan butter in a Dutch oven over medium heat to create a flavorful base for the soup.
- Sauté vegetables: Add diced onion, celery, carrots, and salt to the pot. Cook for 3 minutes until the vegetables start to soften and the flavors meld together.
- Add garlic: Stir in minced garlic and sauté for 1 minute until fragrant, enhancing the soup’s aroma and taste.
- Add potatoes and liquids: Incorporate the Yukon Gold potatoes, soy milk, vegetable broth, and bay leaf. Bring the mixture to a boil, ensuring all ingredients combine evenly.
- Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes, or until the potatoes are tender and cooked through.
- Finish and season: Remove the bay leaf. Stir in chopped parsley and add black pepper to taste for a fresh, aromatic finish.
- Serve: Ladle the hot soup into bowls and garnish with optional tempeh bacon for extra texture and smoky flavor, if desired.
Notes
- For a smoother texture, use an immersion blender to partially blend the soup after cooking.
- Tempeh bacon is optional but adds a smoky depth to the soup.
- Use low-sodium vegetable broth to control the salt content.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in a microwave until warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
