Easy Vegan Potato Soup Recipe

Sometimes, I think about how a good bowl of soup can feel like a hug in a bowl. This vegan potato soup is no exception. It’s simple, honest, and made from ingredients I always have on hand, but it’s the little touches—like a sprinkle of fresh herbs—that make it feel special.

What I love most is how this soup isn’t just about comfort. It’s a reminder that even in chaos, a warm meal can bring a moment of calm. Plus, it’s endlessly adaptable, depending on what’s lurking in your fridge or pantry.

Cooking with a purpose: infusing warmth and nostalgia into a simple vegan potato soup.

Why This Vegan Potato Soup Matters to Me

• Making this soup always takes me back to my childhood kitchen.
• I love how a simple twist—like a squeeze of lemon—can totally transform the flavor.
• Cooking this reminds me that good food doesn’t need to be complicated.
• It’s a go-to comfort when I want something quick, warm, and nourishing.

Behind the Inspiration

• This soup was born out of necessity—using what I had, in a rush, but wanting something hearty and honest.
• It’s a dish I turn to when I need a quick meal that feels like a warm hug.
• The creamy texture and simple ingredients make it perfect for lazy weekends or busy weekdays.

Trivia and Origins of Potato Soup

• Potato soup has roots in European peasant cooking, often made with simple seasonal ingredients.
• Vegan versions became popular in the 20th century, as plant-based eating gained ground.
• The creamy texture mimics traditional dairy-based recipes, but relies on potatoes and plant milk.
• Adding herbs at the end enhances flavor and brightens the dish.
• Potatoes are one of the most versatile vegetables, used worldwide from Ireland to Peru.

Ingredient Breakdown

• Potatoes: I prefer starchy Russets for creaminess. Swap with Yukon Gold for a richer flavor, but less thick.
• Vegetable broth: I use homemade or store-bought. Low-sodium is best, so you control the salt.
• Plant milk: Unsweetened almond or oat milk works well. Coconut milk adds a tropical twist, but can overpower.
• Onion: Adds sweetness and depth. Shallots can be a milder substitute.
• Garlic: For warmth and aromatics. Powdered garlic can be used, but fresh is best.

Spotlight on Potatoes and Herbs

Potatoes:

• Their starchy nature makes the soup creamy without dairy. Watch for a waxy or floury type, as they behave differently during cooking.
• Herbs: Fresh parsley or chives add a pop of color and brightness. They release a fresh aroma as you top the soup.

Fresh herbs:

• Herbs: They’re delicate and can turn bitter if overcooked. Add just before serving to preserve flavor.
• Aromatic herbs like thyme or rosemary can add a woody note, but use sparingly to avoid overpowering.

Ingredient Substitutions

• Dairy-Free: Use coconut cream or cashew cream for richness, but expect a subtle coconut or nutty flavor.
• Gluten-Free: Ensure veggie broth is gluten-free; the soup itself is naturally GF.
• Low-Sodium: Use homemade broth or dilute store-bought with water.
• Add-Ins: Mix in sautéed mushrooms or vegan bacon bits for extra texture and umami.
• Spicy: Add a pinch of cayenne or smoked paprika for heat and smoky depth.

Equipment & Tools

• Large pot: Boiling and simmering the potatoes.
• Immersion blender or regular blender: Pureeing the soup.
• Wooden spoon: Stirring and mixing.
• Measuring cups and spoons: Ensuring accurate seasoning.

Step-by-step Guide to Easy Vegan Potato Soup

1. Peel and chop about 4 large potatoes into 2.5cm (1-inch) pieces.
2. In a large pot, heat 2 tablespoons olive oil over medium. Add 1 chopped onion and sauté until translucent, about 5 minutes.
3. Add potatoes to the pot, pour in 4 cups vegetable broth. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20-25 minutes, until potatoes are very soft.
5. Use an immersion blender directly in the pot to blend until smooth. Or carefully transfer to a blender in batches.
6. Return to heat, stir in 1 cup unsweetened plant milk, season with salt and pepper. Cook for another 5 minutes.
7. Taste and adjust seasoning—add more salt or a squeeze of lemon for brightness.
8. Serve hot, topped with chopped herbs or a drizzle of olive oil.

Let the soup sit for 5 minutes after blending to let flavors meld. Serve hot, garnished as desired.

How to Know It’s Done

• Potatoes are tender and easily pierced with a fork.
• Soup is smooth and creamy after blending.
• Seasonings are balanced, with no overpowering flavors.

Cooking Tips & Tricks

• Sauté onions until just translucent → This builds the savory base.
• Use immersion blender for quick pureeing → Avoid splatters and keep the texture smooth.
• Season in layers → Salt early, lemon juice last, for balanced flavor.
• Don’t rush the simmer → Gentle heat ensures potatoes break down evenly.
• Finish with fresh herbs → Adds brightness and flavor contrast.

Common Mistakes and How to Fix Them

• FORGOT TO peel potatoes → Use organic potatoes with thin skins for easier prep.
• DUMPED too much salt → Always add salt gradually, tasting as you go.
• OVER-TORCHED the onions → Keep heat medium-low, onions should be translucent, not browned.
• SOUP is too thin → Thicken with a spoon of potato or cornstarch slurry.

Fast Fixes and Pantry Hacks

• IF soup is too thick, splash in more broth and stir until smooth.
• WHEN soup is bland, add a dash more salt or a splash of vinegar.
• SPLASH a bit of hot sauce if you want extra kick.
• PATCH over-salted soup with a raw potato, simmer 10 more minutes, then remove.
• SHIELD the soup from over-heating to prevent sticking or burning.

Make-Ahead and Storage Tips

• Peel and chop potatoes ahead—store in water in the fridge for up to 24 hours to prevent browning.
• Soup can be made a day in advance; reheat gently to avoid breaking down the potatoes further.
• Flavor improves after sitting overnight, but texture might soften.
• Reheat on the stove over low heat, stirring occasionally, until steaming hot and smooth.

10 Practical Q&As About Easy Vegan Potato Soup

1. What kind of potatoes work best?

Use starchy potatoes like Russets for a creamy texture. They break down easily and give the soup body.

2. How do I know when the potatoes are done?

Simmer the potatoes gently, around 90°C (194°F), until tender but not falling apart.

3. How do I get the perfect smoothness?

Puree the soup until smooth, then taste and adjust salt or add a splash of lemon juice for brightness.

4. Can I skip the oil?

Use olive oil or vegan margarine to sauté; it adds depth and richness without dairy.

5. How long does it last?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and stir.

6. What can I add for flavor?

Add chopped green onions or herbs on top for fresh contrast and color.

7. My soup is too thick, what now?

If the soup is too thick, thin with a splash of vegetable broth or water.

8. How do I blend hot soup safely?

Use a blender or immersion stick, but be careful with hot liquids—vent the lid or blend in batches.

9. How do I enhance the flavor?

Taste as you go; the flavors develop as the soup sits. Adjust seasoning before serving.

10. What’s a good smoky boost?

For extra smoky flavor, add a pinch of smoked paprika or chipotle powder.

There’s something satisfying about making a soup that’s both humble and filling. It’s the kind of dish that comforts the soul but doesn’t demand hours in the kitchen. Sometimes, I’ll toss in leftover roasted veggies or a dash of hot sauce—whatever makes it feel like my own.

It’s not fancy, but it’s honest. And in times like these, that’s more than enough.

Jessica Miller

Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.