Vegan Potato Soup

This Vegan Potato Soup is loaded with russet potatoes, full-fat coconut milk, spices, and more. It’s thick, creamy, and packed with veggies!

bowl of vegan potato soup side view

This soup is a hearty, stick-to-your-ribs kinda soup, but guess what? It’s vegan and absolutely PACKED with veggies. This is a “best of both worlds” soup and I’m loving it!


These every day ingredients make a rich, hearty, yet healthy, flavor packed soup that’s loved by all!

  • Olive Oil – used for sautéing our mirepoix. Feel free to use your favorite variety of oil, such as coconut or avocado instead.
  • Celery, Carrot, and Yellow Onion – the classic soup veggie blend aka a “mirepoix”. Adds texture, flavor, and nutrients.
  • Garlic – gives that subtle nuttiness to round out the flavors in the soup.
  • Salt, Pepper, and Smoked Paprika – this simple trio of seasonings adds the perfect amount of smoky, sweet, spicy flavor. You can use regular paprika, if desired, but I love the subtle smokiness from the smoked paprika that’s often found in potato soups by using bacon.
  • All-Purpose Flour – helps to thicken the soup for a rich, creamy, and thick texture.
  • Vegetable Stock and Coconut Milk – the base for the soup. The veggie stock adds flavor while the full-fat coconut milk makes it ultra creamy.
  • Soy Sauce – gives the soup tangy, salty flavor to cut the sweetness of the coconut milk.
  • Russet Potatoes – the MVP of this potato soup. The potato chunks are simmered in the broth for a delicious fluffy texture but also help thicken the soup when blended.
Pro tip
Don’t love coconut milk? Use your favorite non-dairy unflavored creamer instead. It’ll add the same richness but without the subtle coconut flavor.

How to make

This delicious vegan dinner takes 15 minutes to prep!

  1. Heat oil in a large stockpot, then add in celery, carrots, onion, garlic, salt, pepper, and smoked paprika then cook until the celery and carrots are tender.veggies cooked in stockpot
  2. Sprinkle on flour and cook then whisk in veggie stock, coconut milk, soy sauce, and potatoes. Simmer until the potatoes are tender.liquids added to veggies for vegan potato soup
  3. Remove 2 cups of the soup and blend in a high-powered blender.2 cups of vegan potato soup blended in vitamix
  4. Mix back into the stockpot, then serve and enjoy!finished vegan potato soup being scooped with ladle
Pro tip
Use a high powered blender, such as a Vitamix, for the silkiest texture.

How to thicken

This potato soup is already pretty thick but if you like an even thicker soup, simply blend more soup. I like blending two cups of the soup, because it creates a thick base, but still maintains plenty of yummy potato and veggie chunks! If you want to blend more or all of the soup, feel free!

How to make vegan soup creamy

This vegan soup is already very creamy thanks to full-fat coconut milk and the process of blending some of the soup in a high powered blender. If you’d like the soup to be even creamier:

  • Blend more of the soup.
  • Stir in room temperature vegan cream cheese.
Pro tip
Don’t want it quite so rich? Try light coconut milk or other non-dairy milk instead.

What to serve with vegan potato soup

I love serving this vegan potato soup with some sort of bread, sandwich, and/or salad!

Pro tip
This soup is also delicious topped with a sprinkle of coconut bacon! 

How to store

Leftover vegan potato soup will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

To reheat, thaw in the fridge if frozen then microwave or heat on the stove until warmed through.

– Jennifer

bowl of vegan potato soup side view


Vegan Potato Soup

This Vegan Potato Soup is loaded with russet potatoes, full-fat coconut milk, spices, and more. It's thick, creamy, and packed with veggies! .
Course Dinner, Lunch
Cuisine Irish
Keyword creamy, russet potatoes, vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 376kcal
Author Jennifer Debth



  • 1/4 cup extra virgin olive oil
  • 2 stalks celery diced
  • 2 large carrots diced
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon salt plus more to taste (I used about 1 1/2 – 2 teaspoons)
  • 1/2 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1/4 cup all-purpose flour
  • 1 (32 oz) carton vegetable stock
  • 1 (13.5 oz) can full fat coconut milk *
  • 2 tablespoons soy sauce
  • 2 pounds russet potatoes peeled and cubed (approximately 1/2 – 1 inch cubes) about 4-5 russets


  • Heat oil in a large stockpot over medium heat.
  • Once hot, add in celery, carrots, onion, garlic, salt, pepper, and smoked paprika.
  • Cook, stirring often, until the celery and carrots are tender, about 10 minutes.
  • Sprinkle on flour and cook, stirring constantly, for 1 minute. 

  • Slowly whisk in veggie stock.
  • Pour in coconut milk, soy sauce, and potatoes.
  • Bring to a simmer, stirring occasionally.
  • Cover and simmer (you’ll need to lower the heat to low) until the potatoes are tender, about 15 minutes.
  • Remove 2 cups of the soup and blend in a high powered blender.
  • Stir back into the stockpot.
  • If you’d like a thicker soup, blend more until desired consistency is reached.
  • Taste and re-season, if necessary, then serve and enjoy!



* Use an unflavored non dairy creamer if you don’t like the flavor of coconut milk


Serving: 1person | Calories: 376kcal | Carbohydrates: 40g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Sodium: 1372mg | Potassium: 928mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4556IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 4mg

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