There’s something about peeling potatoes on a chilly morning that feels oddly soothing. It’s like a small act of reclaiming comfort amid chaos.
This recipe isn’t fancy—just potatoes, onions, and a handful of pantry staples—but it’s the kind of dish that feels like a warm hug.
I love how you can throw everything in one pot and forget about it for a while, trusting that it’ll turn out creamy and flavorful.
Highlighting the unexpected joy of turning humble potatoes into a silky, satisfying bowl of warmth, focusing on the sensory joy of simple ingredients and the cozy process of making soup from scratch.
Why this vegan potato soup matters to me
- I love how this soup warms me up on cold days.
- It’s my go-to when I want something comforting but quick.
- The smell of boiling potatoes and garlic always makes the kitchen feel cozy.
- I feel proud when I turn humble potatoes into a bowl of smooth, satisfying soup.
The humble beginnings of my favorite comfort food
- I first made this soup during a busy week, craving something warm and easy.
- It’s become a staple because it’s forgiving—no fuss, just good, honest flavor.
- I love how versatile it is—toss in leftover veggies or sprinkle with seeds for texture.
A bit of history and fun facts about potato soup
Potato soup has roots in many cultures, often made as a hearty, everyday meal.
In some regions, adding herbs like thyme or bay leaves was traditional for flavor.
Vegan versions became popular with the rise of plant-based eating, emphasizing simplicity.
The creamy texture mimics dairy-based soups, but with entirely plant-based ingredients.
Ingredient spotlight: potatoes and more
- Potatoes: First-person, starchy and comforting, they break down into a silky base. Swap with sweet potatoes for a sweeter, vibrant version.
- Onions: The aromatic backbone, sweet when sautéed, adding depth. Use shallots for a milder, subtler flavor.
- Garlic: The fragrant punch, becomes mellow and sweet when cooked. Roast garlic beforehand for a smoky twist.
- Vegetable broth: The savory liquid, acts as the flavor canvas. Use mushroom broth for an earthy depth.
- Plant milk: Adds creaminess, neutral flavor. Coconut milk introduces richness, but may alter the flavor profile.
Spotlight on potatoes and garlic
Potatoes
- Potatoes: When boiling, they release a comforting smell and turn tender, ready to be pureed.
- Garlic: Sautéed until golden, it fills the kitchen with a warm, inviting aroma and sweetens as it cooks.
Garlic
- Potatoes: Their velvety texture after blending makes every spoonful smooth and satisfying.
- Garlic: Becomes fragrant and mellow, infusing the broth with a subtle, smoky aroma when roasted beforehand.
Ingredient substitutions to customize your soup
- Dairy-Free: Use coconut or almond milk instead of plant milk for creaminess, with a slightly different flavor.
- Low-Sodium: Opt for low-sodium broth and add salt gradually to control the seasoning.
- Gluten-Free: This is naturally gluten-free, no changes needed.
- Extra Protein: Toss in some cooked lentils or beans for added heartiness.
- Herb Variations: Fresh thyme or rosemary can replace parsley for a different herbal note.
Step-by-step guide to creamy vegan potato soup
Equipment & Tools
- Large pot: Cook all ingredients evenly.
- Immersion blender or regular blender: Puree the soup smoothly.
- Wooden spoon: Stir and check texture.
- Measuring cups and spoons: Accurate ingredient portions.
Step 1: Peel and chop potatoes into even chunks, about 2 cm (0.8 inch).
Step 2: Heat a large pot over medium. Add a tablespoon of oil, then sauté diced onion and garlic until fragrant, about 5 minutes.
Step 3: Add potatoes, vegetable broth (about 4 cups), and a pinch of salt. Bring to a boil, then reduce to simmer.
Step 4: Cook for 20-25 minutes, or until potatoes are tender and easily mashed with a fork.
Step 5: Use an immersion blender or transfer in batches to a blender. Puree until smooth. Be careful with hot liquids.
Step 6: Return to low heat, stir in a splash of plant milk for extra creaminess if desired, and adjust seasoning.
Step 7: Simmer for another 5 minutes, taste and add salt or pepper as needed.
Step 8: Ladle into bowls, garnish with chopped herbs or a drizzle of olive oil. Rest for 2 minutes before serving.
Let the soup sit for 2 minutes after blending to settle. Garnish with fresh herbs or a swirl of olive oil before serving.
How to Know It’s Done
- Potatoes are easily pierced with a fork.
- Soup is uniformly smooth with no lumps.
- A gentle simmer, with no vigorous boiling or sticking.
Cooking tips & tricks for perfect vegan potato soup
FLAVOR: Sauté onions and garlic until golden to build a rich base.
SMOOTH TEXTURE: Use an immersion blender for easy, even pureeing.
CONSERVE FLAVOR: Add herbs at the end to keep their brightness.
CONTROL THICKNESS: Adjust with more broth or plant milk during blending.
ENHANCE AROMA: Toast potatoes briefly before boiling for a nutty scent.
SALT BALANCE: Taste and season at the end—potatoes absorb salt as they cook.
USE GOOD BROTH: It boosts flavor—choose a rich vegetable stock.
Common mistakes and how to fix them
- FORGOT to season early? Add a pinch more salt during cooking, then re-blend if needed.
- DUMPED the potatoes in boiling water? Next time, sauté onions first for flavor, then add potatoes.
- OVER-TORCHED the garlic? Rescue by adding a splash of water or broth to cool the pan.
- SCOURED the bottom of the pot? Deglaze with a little water or stock and scrape up the bits.
Quick kitchen fixes for common problems
When too thick, splash in hot broth and stir until loosened.
If bland, stir in a splash of soy sauce or nutritional yeast for umami.
Splash a little apple cider vinegar if too flat.
Patch over under-seasoned soup with a sprinkle of salt and pepper.
Shield from sticking by stirring more often during simmering.
Make-ahead and storage tips
Peel and chop potatoes ahead; store submerged in water in the fridge for up to 24 hours.
Soup keeps well in the fridge for up to 3 days; reheat gently on the stove, stirring occasionally.
The flavors deepen slightly overnight, making it even more comforting.
Freeze in portions for up to 3 months; defrost in the fridge overnight, then reheat until steaming.
Practical, Unpolished Answers for Your Stove-Top Curiosity
Can I make this soup spicy? Add a pinch of cayenne or chili flakes during cooking.
How do I know when the potatoes are tender? They should easily break apart when pierced with a fork.
Can I use frozen potatoes? Yes, just adjust cooking time; they might cook faster.
Is this soup thick or thin? It’s creamy but pourable, depending on how much stock you add.
What if I don’t have fresh herbs? Dried herbs work, just use less—about a third of the fresh amount.
Can I make this in a slow cooker? Absolutely, cook on low for 6-8 hours until potatoes are soft.
How do I prevent it from sticking to the bottom? Stir occasionally, especially if simmering for a long time.
Will blending make it too gloopy? No, just blend enough to smooth out the chunks, then check texture.
Can I add other vegetables? Carrots or celery work well, add with potatoes to cook together.
How long does leftovers last? Keep refrigerated for up to 3 days, reheat gently on the stove.
Creamy Vegan Potato Soup
Ingredients
Equipment
Method
- Peel the potatoes and chop them into evenly sized chunks, about 2 cm each. Set aside.
- Heat a large pot over medium heat, then add a tablespoon of olive oil. Once shimmering, add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
- Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
- Stir in the chopped potatoes, coating them with the aromatics, and cook for a minute to start softening them.
- 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 for 20-25 minutes, or until the potatoes are very tender and can be easily pierced with a fork. The kitchen will fill with a warm, earthy aroma.
- Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender. Puree until smooth and creamy, ensuring to vent the lid if blending hot liquids.
- Return the pureed soup to low heat, then stir in the plant milk for extra creaminess and season with salt and pepper to taste. Warm for another 5 minutes, stirring occasionally.
- Taste the soup and adjust the seasoning as needed, adding more salt or pepper if desired.
- Serve hot, ladled into bowls, garnished with fresh herbs or a drizzle of olive oil if desired. Enjoy the velvety, comforting warmth in every spoonful.
Sometimes, I find myself craving this soup on a busy day—something easy to make and deeply satisfying. It’s a humble dish, but it’s honest, and that’s enough.
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.