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Close-up of a creamy bowl of hearty homemade vegan potato soup with carrots and fresh herbs.

Creamy Vegan Potato Soup

This hearty, wholesome vegan potato soup is creamy, comforting, and packed with flavor — all without dairy. It's perfect for chilly nights and incredibly easy to make with just one pot and simple ingredients.
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Course: Dinner, Lunch, Soup
Cuisine: Comfort Food, Vegan
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegan butter or olive oil
  • 2 medium onions, chopped finely
  • 2 ribs celery, diced
  • 2 large carrots, diced
  • 4 cloves garlic, finely chopped
  • 2 teaspoons salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 4 tablespoons all-purpose flour (or gluten-free flour)
  • 2 cups unsweetened non-dairy milk (soy or oat preferred)
  • 2½–3 cups vegetable broth, divided
  • 6 medium potatoes (Yukon Gold or red), cubed (about 2.2 lbs)
  • ¼ teaspoon ground nutmeg (optional)
  • 1 bay leaf
  • fresh chives, parsley, or vegan bacon bits (optional, for topping)

Equipment

  • Large saucepan or Dutch oven
  • Cutting Board
  • Sharp knife
  • Measuring Cups and Spoons
  • wooden spoon or spatula
  • Immersion blender Optional, for creamier texture

Method
 

  1. Chop onions, celery, carrots, potatoes, and garlic. Cut potatoes into ½-inch cubes for even cooking.
  2. In a large pot, heat vegan butter or olive oil over medium heat. Sauté onions, celery, and carrots for 5–7 minutes until softened and lightly browned.
  3. Add garlic and cook for 1–2 minutes until fragrant. Stir in salt, pepper, and flour. Cook for 1 minute, stirring continuously.
  4. Gradually whisk in non-dairy milk to avoid lumps. Stir until thickened slightly.
  5. Add most of the vegetable broth, cubed potatoes, optional nutmeg, and bay leaf. Stir well.
  6. Bring to a simmer. Cover and cook for 25–30 minutes, until potatoes are fork-tender.
  7. Remove bay leaf. For a creamier soup, mash some potatoes or use an immersion blender for a few pulses.
  8. Adjust consistency with reserved broth. Season to taste with more salt or pepper.
  9. Serve hot, garnished with chives, parsley, or vegan bacon bits. Enjoy!

Notes

Use Yukon Gold or red potatoes for a creamy texture. Unsweetened oat or soy milk works best. For gluten-free, sub with GF flour or cornstarch slurry. Add leafy greens, beans, or smoky spices for variety.