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The BEST Vegan Potato Soup

bowl of vegan potato soup topped with vegan cheese, chopped chives, and black pepper on marble countertop
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★★★★★

5 from 7 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.

Ingredients

Scale
  • 2 tablespoons dairy-free butter
  • 1 small yellow onion, diced
  • 3–5 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

Instructions

  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.

Notes

  • 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).

Keywords: vegan potato soup, dairy free potato soup, creamy potato soup, cream of potato soup, vegan soup recipes

Find it online: https://frommybowl.com/best-vegan-potato-soup/