This isn’t just about making soup, it’s about embracing the quiet joy of turning humble potatoes into something silky and satisfying. I like to think of this recipe as a slow, mindful ritual—something to do with your hands and senses when the world feels busy.
Sometimes, I crave that simple, starchy comfort that sticks to my ribs and warms me straight through. No fancy ingredients, just potatoes, a few seasonings, and a little patience, simmered until they’re melting in your mouth.
The comforting warmth of vegan potato soup as a gentle act of self-care on a cold day, emphasizing the tactile pleasure of creamy, hearty bites and the cozy aroma filling the kitchen.
Why this soup matters to me
- Making this soup feels like a small act of kindness in the middle of a hectic day.
- I love how the smell of garlic and potatoes fills my kitchen, instantly making everything feel cozy.
- There’s a sense of satisfaction in blending everything into a smooth, creamy bowl without any dairy.
- This recipe has saved me on many lazy weekends when I want something hearty without fuss.
My journey with this comforting bowl
- Growing up, potato soup was a Sunday staple, slow-cooked and ladled out with love.
- A few years ago, I experimented with making it vegan, swapping cream for coconut milk, and it was a revelation.
- Now, it’s my go-to comfort food—simple, nourishing, forgiving, and endlessly adaptable.
Quick facts about potato soup
- Potato soup has roots in many European countries, especially Ireland and France.
- The first recorded recipes date back to the 17th century, often as a humble peasant dish.
- Vegan adaptations became popular in the last decade, emphasizing plant-based comfort food.
- Potatoes are rich in potassium and vitamin C, making this a nourishing choice.
- Using coconut milk adds a tropical twist, originally inspired by Caribbean cuisines.
Key ingredients and their quirks
- Potatoes: I prefer Yukon Gold for their buttery flavor and creamy texture. Swap for sweet potatoes for a sweeter, softer bite.
- Vegetable broth: Rich and savory. Use homemade or store-bought. For a deeper flavor, simmer veggie scraps first.
- Garlic: Fresh cloves bring a punch of aroma. Dried garlic powder doesn’t quite deliver the same vibrant smell.
- Onion: Yellow or white onions add sweetness. Red onions are milder, but can tint the soup pink.
- Coconut milk: Adds creaminess and a subtle sweetness. For nut allergies, skip or try oat cream.
Spotlight on potatoes and coconut milk
Potatoes:
- Yukon Golds: They cook quickly and become luxuriously soft, giving the soup a natural richness.
- Choose potatoes that are firm and free from sprouts or green spots for best flavor.
Coconut Milk:
- It’s the secret to that lush, silky texture without dairy. Look for the plain, full-fat kind.
- Coconut milk can be coconut-sweet or neutral. The unsweetened version keeps it savory.
Smart swaps to customize your soup
- Dairy-Free: Use oat or almond milk instead of coconut milk—less creamy, but still good.
- Low-Sodium: Opt for low-sodium broth to control salt levels better.
- Gluten-Free: Ensure your broth is gluten-free if sensitive or celiac.
- Extra Protein: Toss in some cooked lentils or chickpeas for added heartiness.
- Flavor Boost: Add a teaspoon of nutritional yeast for cheesy depth.
Equipment & Tools
- Large pot: Cooking and simmering the soup.
- Immersion blender: Pureeing the soup directly in the pot.
- Wooden spoon: Stirring and testing the potatoes.
- Measuring cups: Ensuring accurate broth and ingredient amounts.
Step-by-step guide to creamy vegan potato soup
- Gather your equipment: a large pot, an immersion blender, a wooden spoon, and a measuring cup.
- Peel and chop 4 large potatoes into 2cm cubes. Set aside.
- Heat 1 tbsp olive oil in the pot over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook until fragrant and translucent, about 5 minutes.
- Toss in the potatoes, stir well, and cook for another 2 minutes.
- Pour in 4 cups vegetable broth. Bring to a gentle boil, then reduce heat to simmer.
- Cover and cook for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Use the immersion blender to puree the soup until smooth, or leave some chunks if you prefer texture.
- Taste and season with salt, pepper, and a pinch of smoked paprika if desired.
- Let sit for 5 minutes off heat. Check consistency and adjust with more broth if too thick.
- Serve hot, garnished with chopped chives or a swirl of vegan cream.
Let the soup sit off heat for 5 minutes before serving to enhance flavors. Garnish with herbs or a drizzle of olive oil for extra flavor.
How to Know It’s Done
- Potatoes are fully tender when a fork slides in easily.
- Soup turns silky and thickens slightly after blending.
- Smell should be warm, savory, with a hint of garlic and onion color.
Creamy Vegan Potato Soup
Ingredients
Equipment
Method
- Peel and chop the potatoes into 2cm cubes, setting them aside for later.
- Heat the olive oil in your large pot over medium heat. Once shimmering, add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
- Add the minced garlic to the pot and cook for another minute until it becomes aromatic, filling the kitchen with a warm garlic scent.
- Stir in the chopped potatoes, coating them with the fragrant onion and garlic mixture. Cook for about 2 minutes, letting the potatoes slightly soften and absorb flavors.
- Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
- Let the soup simmer gently for 15-20 minutes, or until the potatoes are very tender when pierced with a fork and the broth is flavorful.
- Remove the pot from heat and carefully use the immersion blender to blend the soup directly in the pot until smooth and creamy. If you prefer some texture, blend only part of the soup.
- Stir in the coconut milk, mixing well to incorporate the creaminess throughout. Taste and season with salt, pepper, and a pinch of smoked paprika if using.
- Let the soup sit off the heat for 5 minutes to allow flavors to meld. Check the consistency and add more broth if it’s too thick.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil for an extra touch of flavor and visual appeal.
Pro tips for perfect soup
- FLAVOR: Add a pinch of smoked paprika early for a smoky undertone.
- TEXTURE TIPS: Use an immersion blender for smoothness or leave some chunks for texture.
- SEASONING: Taste after blending; potatoes absorb salt, so don’t shy away from a good pinch.
- HEAT CONTROL: Keep the simmer gentle to prevent potatoes from breaking down too much.
- FINISHING TOUCH: Drizzle with a splash of olive oil or sprinkle fresh herbs just before serving.
Common pitfalls and how to fix them
- FORGOT to season? Add salt and pepper at the end for full flavor.
- DUMPED too much broth? Thicken with a spoonful of blended cooked potato or a splash of plant-based cream.
- OVER-TORCHED the garlic? Quickly stir in a teaspoon of lemon juice to brighten.
- SCOURED the soup? Use a fine sieve to strain out burnt bits and start fresh.
Fast fixes for common issues
- When too thick, splash in hot broth and stir until loosened.
- If bland, add a squeeze of lemon or dash of vinegar to brighten.
- Splash a little soy sauce or miso for umami depth.
- Patch over a burnt flavor by adding fresh herbs or a splash of vinegar.
- Shield from over-heat by lowering the flame when the soup is bubbling too vigorously.
Preparing and storing for busy days
- Chop potatoes and onion ahead of time, store in water in the fridge for up to 24 hours.
- Soup can be made a day ahead; reheat gently until steaming, about 5-10 minutes.
- The flavor deepens overnight, making it even better the next day.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 2-3 months.
- Reheat from frozen by simmering on low, stirring often, until hot and bubbly.
10 Practical Q&As for Easy Vegan Potato Soup
1. Can I substitute the potatoes?
Use starchy potatoes like Russets or Yukon Gold for a creamy texture without dairy.
2. Can I use sweet potatoes instead?
Yes, sweet potatoes work well and add a sweeter, softer flavor, but change the cooking time.
3. Can I skip the coconut milk?
A splash of coconut milk adds richness, but olive oil or vegan butter also bring good flavor.
4. Can I use dried garlic and onion?
Fresh garlic and onion give a bright base; dried or powdered ones won’t deliver the same punch.
5. Can I omit the spices?
Salt and pepper are essential for flavor, but add smoked paprika for a smoky depth.
6. Can I use a regular blender?
Use an immersion blender for safety and ease — no need to transfer hot soup.
7. How do I know when the potatoes are done?
Cook until potatoes are fully tender, about 15-20 minutes on medium boil.
8. How do I make it thicker?
Adjust the thickness by adding more broth or simmering longer to thicken.
9. Can I prepare it ahead?
Serve hot, garnished with chopped herbs or a drizzle of olive oil.
10. How long does it last?
Leftovers keep 3-4 days in the fridge, reheat until bubbling and hot to the touch.
Once you’ve tasted this, it’s hard to go back to plain boiled potatoes. There’s a soft, smoky sweetness that develops with a gentle simmer, making the kitchen smell like home.
It’s a dish that feels like a quiet hug, perfect for slowing down and enjoying the small, nourishing moments in life. Plus, it’s endlessly adaptable—top with whatever greens or herbs you have lying around, and it’s good for any season.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.