The BEST Vegan Potato Soup | Cozy + Creamy

GFGluten Free

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This Vegan Potato Soup is the ultimate comfort food—a plant-based twist on a classic recipe that is just as rich, creamy, and satisfying as the traditional! Gluten-Free.

This Vegan Potato Soup is the ultimate comfort food (besides myOne-Pot Vegan Chicken Noodle Soup, of course! ????). This rich and creamy plant-based twist on the classic potato soup recipe is just as satisfying; dare I say…maybe even better.

spoon mixing bowl of vegan potato soup on marble countertop


ingredients for vegan potato soup in small white bowls arranged on countertop

With just a few simple swaps (and additions), we can turn this traditionally dairy-heavy recipe into a delicious vegan soup!

  • Yukon Gold Potatoes: this type of potato is key here. Yukon potatoes are the perfect balance of smooth-but-not-too-starchy, which will give our soup the perfect texture.
  • Chickpea Flour: serves as a gluten-free thickener for this soup. If you prefer to use a different flour, see my recipe notes below for the best flour swaps!
  • Thick Coconut Yogurt: replaces tangy sour cream in this recipe; see the recipe notes for some easy substitutions.
  • Veggie Broth & Oat Milk: will serve as our liquid base. You can also use coconut milk in place of oat, but it will have more of a coconut flavor.
  • Onion & Garlic: are a must in practically any soup — they bring that savory umami taste that is oh-so-satisfying. 
  • Nutritional Yeast: adds a subtle cheesy flavor to the soup without being overpowering. If you want things to be really rich and cheese, you can also stir in some dairy-free cheddar cheese at the end.
  • Smoked Paprika: potato soup is oftentimes made with bacon grease, so a touch of smoked paprika helps to add some subtle smoky flavor and a gorgeous golden color!
  • Dairy-Free Cheddar Cheese: optional, but highly recommended for an even more rich flavor! 


large wooden ladle mixing potato soup in blue dutch oven

The extra special secret to this recipe is to blend ¼ – ⅓ of the soup, then mix it in  – the starch from the potatoes really helps to thicken the batter and make this recipe even more delicious & satisfying! ????

  1. Sauté the onion, garlic, spices, and chickpea flour. 
  2. Add the potatoes, veggie broth, and non-dairy milk and stir well. Cover and bring to a boil, then uncover and reduce heat. Simmer until the potatoes are fork-tender. 
  3. Add the coconut yogurt and optional vegan cheese and stir until dissolved. Blend about 1/4 of the soup using an immersion blender to create a thicker texture. 
  4. Transfer to serving bowls, then serve warm and enjoy

bowl of vegan potato soup topped with shredded vegan cheddar cheese and chives

There’s really nothing better than a bowl of soup to elevate the coziness of your day. The warmth and heartiness of a good soup always does the trick for me! I like to enjoy this for lunch or dinner any day of the week with a crunchy slice of warm sourdough bread ???? 

Store any leftovers in the fridge for up to 5 days or freeze for up to 2 months.

bowl of vegan potato soup topped with cheddar cheese and chives

If you’re looking for more creamy soup recipes, you’ll also love thisInstant Pot Potato Spinach Soup, thisFeel-Good Red Lentil Soup, and thisOne Pot Vegan “Chicken” Noodle Soup!

Finally, if you make this recipe and decide to share it onFacebook orInstagram, don’t forget to tag me@FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


The BEST Vegan Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

This Vegan Potato Soup is the ultimate comfort food—a plant-based twist on a classic recipe that is just as rich, creamy, and satisfying as the traditional! Gluten-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 2 tablespoons dairy-free butter
  • 1 small yellow onion, diced
  • 35 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 1/4 cup (30 g) chickpea flour*
  • 2 cups (470 ml) vegetable broth
  • 2 cups (470 ml) full-fat coconut milk or extra creamy oat milk
  • 1.5 pounds (680 g) Yukon gold potatoes, diced
  • 5 oz thick vegan coconut yogurt (see notes for subs)
  • 1/2 cup (35 g) dairy-free cheddar cheese (optional – for a richer flavor)
  • salt, to taste
  • Optional toppings: shredded dairy-free cheese, chives and/or green onions


  1. Sauté Aromatics: Heat a large, heavy-bottomed pot over medium-high heat. Add the dairy-free butter; once it has melted, add the onion and sauté for 5 minutes, until translucent and slightly golden. Add the garlic and sauté for 1 minute. Then, add the nutritional yeast, paprika, pepper, and chickpea flour. Cook for 1-2 minutes, until the spices are fragrant. Scrape any “brown bits” off of the bottom of the pan with a wooden spoon – this adds flavor!
  2. Simmer Away: Add the potatoes, vegetable broth, and non-dairy milk and stir well. Cover and increase the heat to high, to bring the soup to a boil. Once boiling, uncover and reduce the heat to medium/medium-low. Keep the soup at a simmer, stir occasionally, and cook until the potatoes are fork-tender, 10 to 15 minutes.
  3. Make it Creamy: Add the coconut yogurt and (optional) shredded vegan cheddar to the soup, then stir until totally dissolved. Carefully use an immersion blender and blend about 1/4 – 1/3 of the soup, to make the batter thicker (or transfer a portion of the soup to a blender with a vent, blend until smooth, then mix in). Season with additional salt and pepper to taste, if necessary.
  4. Devour: transfer the soup into serving bowls, then top with additional cheese, chives, and/or green onions (or as desired). Serve warm; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.


  • Flour: chickpea flour can be replaced with regular all-purpose flour or a gf flour blend (do NOT use oat, coconut, or almond flour – it will not thicken properly).
  • Potatoes: Yukon gold potatoes work best here because they are more creamy than starchy, but you can also use red potatoes, or another variety of yellow potatoes! I would avoid using Russet or Baker’s Potatoes as they are incredibly starchy and will make the soup very thick and dry.
  • Yogurt Substitutions: I would recommend using only a thick and tart yogurt, like Culina or Coyo. So Delicious coconut yogurt is too thin/not creamy enough. You can also replace the yogurt with some plant-based sour cream. Alternatively, blend 1/2 cup of soaked cashews with the vegetable broth and milk before adding to the soup, and stir in the juice of 1/2 a lemon before serving (this will bring more tang).

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. This is the BEST potato soup. We have made this recipe a few times now and it is just so good. We added broccoli with 7-8 minutes left on the soup and it is delicious! Can’t recommend this recipe enough. Thank you!!

  2. My husband and I enjoyed this soup so much last week that I’m making it again tonight. I did melt in a couple slices of Violife cheese, and used plant based sour cream in place of yogurt. I can’t believe I’ve never thought to add coconut milk to potato soup before. It’s so creamy and delicious!

  3. OH MY GOD is this freaking delicious! It’s cheesy, thick, warm, and just so darn comforting. You must add the cheese and don’t forgo the yogurt it really makes it (note: I used oatly’s plain yogurt and it was perfect!). Caitlin I am never let down by any of your recipes and I have made your banana bread so often that I have it memorized!

  4. This recipe is amazing! Best potato soup I’ve ever made. I also made the Minimalist Baker’s tempeh bacon to crumple some into the soup and use on top as garnish and it came out so delicious.

  5. I made this for the first time last night and this is hands down the best soup I’ve eaten since going vegan! The leftovers are even better. I used almond greek yogurt since my store was out of coconut and it came out perfect. Thank you for this recipe!!

  6. I am so impressed with this soup! It tastes exactly like the non-vegan loaded potato soup I ate growing up. I skipped the vegan butter, but the coconut milk made it creamy and buttery tasting anyway. I added in some diced celery at the end as well. Thank you for the recipe! This is the perfect soup for winter.