I made a Creamy Vegan Soup in under 20 minutes and if you think potato soup is boring you need to keep scrolling.

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I’m obsessed with this Blended Potato Soup because it tastes like something rich without any dairy drama. I love that it’s actually forgiving.

Tubers doing the heavy lifting, and a yellow onion that caramelizes into sweet, sneaky depth. I adore the way plant milk (oat or soy) makes the texture silken and utterly slurpable.

It’s simple, messy comfort but not sentimental. And it fills the bowl with big savory notes, a touch of tang if you want it.

I always want seconds. No fuss, just ridiculously good, Creamy Vegan Soup that hits every craving.

And I spoon it unapologetically always.

Ingredients

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Potatoes give creamy body and cozy comfort, the whole soup hinges on them.
Onion adds sweet backbone and that homey, aromatic base you want.
Garlic brings warmth and a little zip, don’t skip it if you can.
Olive oil helps soften veggies and adds a mild, round richness.
Vegetable broth keeps it light but flavorful, and it’s easy to control salt.
Plant milk makes it silky without dairy, oat or soy feel richest.
Nutritional yeast gives cheesy, savory depth and a little vitamin boost.
Cornstarch thickens slightly, basically makes the soup feel extra luxurious.
Thyme lends gentle earthiness, it’s the herb that ties things together.
Bay leaf adds subtle background aroma, you’ll barely notice but it matters.
Salt wakes up every ingredient, start modest and add more to taste.
Pepper adds a mild kick, keeps the flavors from feeling flat.
Smoked paprika brings soft warmth and a hint of smoky charm.
Lemon juice brightens everything, it’s the tiny pop that wakes the bowl.
Vegan butter smooths and rounds flavors, makes it feel indulgent.
Chives add fresh oniony crunch and a pretty, bright finish.

Ingredient Quantities

1 1/2 to 2 lbs potatoes (about 4 medium) russet or Yukon Gold, peeled and cut into 1 inch chunks

1 medium yellow onion, diced

3 garlic cloves, minced

2 tablespoons olive oil or neutral oil

4 cups vegetable broth (low sodium if you can)

1 cup unsweetened plant milk (oat or soy work best)

2 to 3 tablespoons nutritional yeast

1 tablespoon cornstarch or arrowroot (optional, for extra creaminess)

1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme

1 bay leaf

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika or regular paprika (optional but nice)

1 tablespoon lemon juice or apple cider vinegar (optional, to brighten flavor)

1 tablespoon vegan butter or margarine (optional, for silkiness)

2 tablespoons chopped chives or green onions for garnish

How to Make this

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1. Heat the oil in a large pot over medium heat or set your Instant Pot to Sauté and add the oil; toss in the diced onion and cook until soft and translucent, about 4 to 5 minutes, then add the minced garlic and cook 30 seconds more because burnt garlic tastes gross.

2. Add the peeled, 1-inch potato chunks to the pot or Instant Pot, stir to coat with oil and onions, then sprinkle in the dried thyme (or add the fresh now), bay leaf, smoked or regular paprika, salt and pepper.

3. Pour in the 4 cups vegetable broth and scrape any browned bits from the bottom of the pot so nothing sticks; for stovetop bring to a boil then reduce to a simmer, for Instant Pot seal and cook on High Pressure for 6 minutes then quick release.

4. Once potatoes are tender (test with a fork), remove the bay leaf and either use an immersion blender to puree until mostly smooth but still slightly chunky or transfer in batches to a blender and pulse a few times; if you like a totally silky soup blend longer.

5. Whisk the cornstarch or arrowroot into 2 tablespoons of the plant milk until smooth, then stir that slurry into the blended soup to thicken slightly; heat gently for a minute so it activates if you used cornstarch.

6. Stir in the remaining plant milk, nutritional yeast, lemon juice or apple cider vinegar, and vegan butter; taste and adjust salt, pepper or acidity—the yeast gives a nice savory, cheesy note so add more if you want.

7. If the soup is too thick add more plant milk or broth a splash at a time until you get your desired creaminess; if too thin simmer gently to reduce.

8. Finish with chopped chives or green onions on top and an extra drizzle of vegan butter or a little cracked black pepper; serve hot with crusty bread or a simple salad.

9. Tips: use Yukon Gold for a naturally creamier texture, russets make it fluffier; oat or soy milk give the best mouthfeel, and if you want a smokier flavor increase the smoked paprika a little.

10. Leftovers keep great in the fridge for 3 to 4 days and reheat on the stove over low heat, adding a splash of plant milk if it’s gotten thick.

Equipment Needed

1. Large heavy pot or Instant Pot for cooking the soup
2. Cutting board
3. Good sharp chef’s knife
4. Vegetable peeler
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Immersion blender or a countertop blender (for pureeing)
8. Ladle and soup bowls for serving

FAQ

Q: Can I use any type of potato? A: Yep, you can. Russet or Yukon Gold are best for texture, but red potatoes or even fingerlings work if thats what you have. Just cut them to roughly the same size so they cook evenly.

Q: How do I make the soup thicker if it feels too thin? A: Mash some of the cooked potatoes right in the pot with a fork or potato masher, or stir in the optional tablespoon of cornstarch mixed with a little cold plant milk first. Simmer a few minutes until it thickens.

Q: Can I make this gluten free and nut free? A: Yes. The recipe is naturally gluten free if you use cornstarch or arrowroot instead of flour. Use oat or soy milk for nut free. Always check labels on broth and vegan butter though.

Q: How do I get the soup extra creamy without a blender? A: Cook the potatoes very soft and mash some in the pot, add the vegan butter and a bit more plant milk, and whisk vigorously. Nutritional yeast adds richness too. If you have an immersion blender its faster, but not required.

Q: Can I make this ahead or freeze it? A: Yep. Cool completely before refrigerating for up to 4 days. For freezing, leave out extra plant milk and lemon juice, freeze up to 3 months, then thaw and finish with fresh milk and a splash of acid to brighten.

Q: What can I add for more flavor or toppings? A: Try roasted garlic, caramelized onions, sautéed mushrooms, crispy smoked tofu, or a sprinkle of smoked paprika. Finish with chopped chives, toasted seeds, or a swirl of olive oil for extra fancy look.

Easy Vegan Potato Soup Recipe Substitutions and Variations

Potatoes: swap for 1.5 to 2 lbs sweet potatoes for a sweeter, deeper flavor or use an equal volume of cauliflower florets if you want lower carbs. Sweet potatoes will make it a bit sweeter, cauliflower gives a milder, lighter soup.
Unsweetened plant milk: use canned light coconut milk thinned with water (about 1 part coconut milk to 1 part water) or almond milk if you prefer. Coconut gives richness, almond keeps it neutral.
Nutritional yeast: if you dont have it, stir in 1 to 2 teaspoons white miso or 2 to 3 tablespoons vegan grated “parm” for that savory, cheesy umami. If using miso, add at the end and reduce salt slightly.
Cornstarch or arrowroot: replace with an equal amount of potato starch or just mash/blend a cup of the cooked potatoes into the soup for natural creaminess without extra starch.

Pro Tips

1) Pick your potato with purpose. Yukon Gold will give you a naturally creamy mouthfeel so you can skip extra thickeners, while russets make the soup fluffier and starchy. If you use russets, rinse the cut pieces briefly to wash off some surface starch so the soup doesn’t get gummy.

2) Don’t overblend. Pulse just enough if you want a little texture, or blend longer for silky soup, but wait until the potatoes are a bit cooler before putting very hot soup into a blender. Hot liquid can splatter. If using an immersion blender, pull it slowly up and down so you avoid air pockets and foam.

3) Layer your flavor early and finish bright. Browning the onions a little longer than translucent adds depth, and bloom the paprika in the oil for 20 seconds to wake up its flavor. Always finish with an acid like lemon juice or vinegar and taste again for salt, those two steps really lift a plain potato soup.

4) Use the starch trick smartly and reheat gently. Mix cornstarch or arrowroot with cold plant milk first so it doesn’t clump, then stir into warm soup and heat just until it thickens. If the soup tightens too much after cooling, loosen with a splash of plant milk or broth when reheating.

Easy Vegan Potato Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made a Creamy Vegan Soup in under 20 minutes and if you think potato soup is boring you need to keep scrolling.

Servings

servings

Calories

313

kcal

Equipment: 1. Large heavy pot or Instant Pot for cooking the soup
2. Cutting board
3. Good sharp chef’s knife
4. Vegetable peeler
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Immersion blender or a countertop blender (for pureeing)
8. Ladle and soup bowls for serving

Ingredients

1 1/2 to 2 lbs potatoes (about 4 medium) russet or Yukon Gold, peeled and cut into 1 inch chunks
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons olive oil or neutral oil
4 cups vegetable broth (low sodium if you can)
1 cup unsweetened plant milk (oat or soy work best)
2 to 3 tablespoons nutritional yeast
1 tablespoon cornstarch or arrowroot (optional, for extra creaminess)
1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
1 bay leaf
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika or regular paprika (optional but nice)
1 tablespoon lemon juice or apple cider vinegar (optional, to brighten flavor)
1 tablespoon vegan butter or margarine (optional, for silkiness)
2 tablespoons chopped chives or green onions for garnish

Directions

Heat the oil in a large pot over medium heat or set your Instant Pot to Sauté and add the oil; toss in the diced onion and cook until soft and translucent, about 4 to 5 minutes, then add the minced garlic and cook 30 seconds more because burnt garlic tastes gross.
Add the peeled, 1-inch potato chunks to the pot or Instant Pot, stir to coat with oil and onions, then sprinkle in the dried thyme (or add the fresh now), bay leaf, smoked or regular paprika, salt and pepper.
Pour in the 4 cups vegetable broth and scrape any browned bits from the bottom of the pot so nothing sticks; for stovetop bring to a boil then reduce to a simmer, for Instant Pot seal and cook on High Pressure for 6 minutes then quick release.
Once potatoes are tender (test with a fork), remove the bay leaf and either use an immersion blender to puree until mostly smooth but still slightly chunky or transfer in batches to a blender and pulse a few times; if you like a totally silky soup blend longer.
Whisk the cornstarch or arrowroot into 2 tablespoons of the plant milk until smooth, then stir that slurry into the blended soup to thicken slightly; heat gently for a minute so it activates if you used cornstarch.
Stir in the remaining plant milk, nutritional yeast, lemon juice or apple cider vinegar, and vegan butter; taste and adjust salt, pepper or acidity—the yeast gives a nice savory, cheesy note so add more if you want.
If the soup is too thick add more plant milk or broth a splash at a time until you get your desired creaminess; if too thin simmer gently to reduce.
Finish with chopped chives or green onions on top and an extra drizzle of vegan butter or a little cracked black pepper; serve hot with crusty bread or a simple salad.
Tips: use Yukon Gold for a naturally creamier texture, russets make it fluffier; oat or soy milk give the best mouthfeel, and if you want a smokier flavor increase the smoked paprika a little.
Leftovers keep great in the fridge for 3 to 4 days and reheat on the stove over low heat, adding a splash of plant milk if it’s gotten thick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.