Easy Vegan Potato Soup Recipe

This recipe for vegan potato soup came from a moment of chaos in my kitchen—potatoes boiling over, steam filling the air, and a desperate craving for something warm and filling. I didn’t have all the fancy ingredients, just potatoes, some basic spices, and a few vegetables that needed using up. What I ended up with was a creamy, comforting bowl that’s become a staple on my stove whenever I need a quick hug in a bowl.

It’s simple, honest, and forgiving—a kind of soup that welcomes improvisation. No fancy gadgets needed, just a good pot, a blender, and a sense of adventure. And honestly, the smell of soft potatoes and sautéed onions makes the whole house feel a little more like home with every simmer.

The unpolished, honest cook’s notes approach, emphasizing practicality and sensory details over perfect prose.

Why this soup is my go-to comfort in a bowl

• I love how this soup feels like a hug—warm, soft, and familiar.
• Making this soup always reminds me of Sunday afternoons in my grandma’s kitchen.
• There’s a quiet satisfaction in blending everything into a smooth, comforting bowl.
• This recipe has saved me on many busy weeknights when I need something quick and nourishing.
• I’ve tweaked it a dozen ways, but the simple version always wins my heart.

The humble beginnings that led to this comforting bowl

• This recipe was born from a weekend of improvisation when I realized I had nothing but potatoes and a handful of veggies. I wanted something warm, filling, and easy to make without fuss.
• The key was blending the potatoes into a silk-smooth texture that felt indulgent without any dairy. It’s become a favorite because it’s forgiving, adaptable, and smells like home.
• It’s a reminder that sometimes, the simplest ingredients, cooked with care, create the most satisfying meals.

A brief look into the humble origins of potato soup

• Potato soup has roots in many cultures, from Irish to Eastern European cuisines.
• The first recorded potato soup recipes date back to the 17th century.
• Potatoes are the world’s fourth-largest food crop, and they’re incredibly versatile.
• Using vegetable broth makes this soup fully vegan and adds depth.

Breaking down the key ingredients for this soup

• Potatoes: I prefer Yukon Gold for their creamy texture—try Russets if you want fluffier results.
• Onions: They add sweetness and depth—red onions can add a slight sharpness if you like.
• Vegetable broth: Store-bought is fine, but homemade adds richness—try mushroom broth for umami.
• Plant-based milk: Use almond, soy, or oat—each gives a different creaminess and flavor.
• Lemon juice: Brightens the soup—don’t skip this for a fresh finish.

Spotlight on Potatoes and Onions

Onions: They caramelize into sweet, fragrant bits—slice thin for quick cooking.:

• Potatoes: Their natural starch makes the soup velvety—choose organic for earthier flavor.
• They soften beautifully, becoming almost silky when blended.
• Waxy potatoes hold shape better, but starchy types give that smooth texture.

Vegetable broth: It’s the flavor foundation—homemade if you can, for full control.:

• Onions: They release a savory aroma that fills the kitchen—use yellow or white for best flavor.
• Cook until translucent and slightly golden—adds depth to the broth.
• Avoid burning; cook over medium heat to keep sweetness intact.

Substitutions for a flexible, personalized soup

• Dairy-Free: Swap cow’s milk for almond or oat milk—adds creaminess without dairy.
• Creamy Texture: Use canned coconut milk for a richer, tropical note—be mindful of flavor balance.
• Gluten-Free: This soup is naturally gluten-free—just check your broth for added thickeners.
• Extra Protein: Toss in cooked lentils or chickpeas—makes it more filling.
• Herb Variations: Fresh thyme or rosemary brighten the flavor—use sparingly for a subtle herbal note.

Equipment & Tools

• large pot: to cook the potatoes and base of the soup
• immersion blender: to puree the soup directly in the pot
• sharp knife: to chop potatoes and onions
• cutting board: to prepare vegetables

Step-by-step guide to hearty vegan potato soup

1. Gather your equipment: a large pot, an immersion blender (or regular blender), and a sharp knife.
2. Peel and chop 4-5 medium potatoes into 1-inch cubes. Set aside.
3. In the pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and cook until translucent, about 5 minutes. The smell should be sweet and savory.
4. Add the potatoes to the pot, along with 4 cups of vegetable broth and a pinch of salt. Bring to a boil.
5. Reduce heat to low and simmer until potatoes are tender, about 15-20 minutes. You should see a gentle crackle and the potatoes should break apart easily when tested with a fork.
6. Use an immersion blender to puree the soup until smooth. If using a regular blender, carefully transfer in batches, blending until smooth, then return to the pot.
7. Stir in ½ cup of plant-based milk for extra creaminess, and taste for salt and pepper. The soup should be velvety, with a faintly sweet potato aroma.
8. If the soup is too thick, add a splash of hot water or broth to thin it out. For a brighter flavor, squeeze in a little lemon juice.
9. Rest the soup for 5 minutes to let flavors meld. Serve hot, garnished with chopped herbs or a drizzle of olive oil.

Let the soup rest for 5 minutes, then serve hot with your favorite toppings.

How to Know It’s Done

• Soup is tender when potatoes are easily pierced with a fork.
• Puree should be velvety and smooth, with no lumps.
• Taste and adjust seasoning—salt and lemon juice brighten it up.

Tips & tricks for perfect vegan potato soup

• Sauté onions until sweet and fragrant—this builds the flavor base.
• Use an immersion blender for easy, lump-free blending—no transfer needed.
• Keep the heat moderate when simmering—prevent boiling over or burning.
• Add dairy-free milk after blending—avoid splitting or curdling.
• Taste and season at the end—don’t underestimate the power of a squeeze of lemon.

Common pitfalls and how to fix them

• FORGOT to season the broth? Add salt and lemon juice at the end for brightness.
• DUMPED the soup before blending? Reheat and blend in small batches carefully.
• OVER-TORCHED the onions? Scrape the burned bits and start fresh with new onions.
• SCOURED the soup? Strain through a fine sieve and restart with fresh potatoes if needed.

Quick fixes for common kitchen mishaps

• If soup is too thick, splash in hot water and stir until smooth.
• When potatoes aren’t tender, simmer a few more minutes—test with a fork.
• Splash a little vinegar if the flavor is flat—brightens everything.
• Patch blandness with a pinch more salt or a dash of hot sauce.
• Shield the soup from over-evaporating by covering while simmering.

Making this soup in advance and storing it

• Peel and chop potatoes ahead of time; store in water for up to 24 hours in the fridge.
• Soup can be made a day in advance; store in airtight containers for up to 3 days.
• Reheat gently over low heat, stirring often, until steaming hot—check for a velvety texture.
• Flavor deepens overnight, so taste and adjust seasoning before serving again.

10 Practical Q&As for Easy Vegan Potato Soup

1. Can I use different types of potatoes?

Use starchy potatoes like Yukon Gold or Russets for creaminess and smooth texture.

2. Can I substitute broth with water?

Yes, a good vegetable broth adds depth, but water works if you season well.

3. Should I add non-dairy milk?

Add a splash of plant-based milk at the end for extra creaminess.

4. How big should the potato chunks be?

Chop potatoes into uniform pieces for even cooking, about 1-inch cubes.

5. How do I know when potatoes are done?

Simmer until potatoes are tender, around 15-20 minutes.

6. Can I blend the soup in a regular blender?

Use an immersion blender directly in the pot for a smooth soup.

7. How do I know if I’ve added enough salt?

Season with salt and black pepper, tasting as you go.

8. Should I add lemon juice?

A squeeze of lemon brightens the flavors just before serving.

9. What toppings go well?

Serve hot, garnished with chopped herbs or a drizzle of olive oil.

10. How long does the soup last?

Store leftovers in airtight containers for up to 3 days in the fridge.

This soup isn’t about perfection but about the cozy, imperfect moments that happen in the kitchen. It’s a reminder that simple ingredients can come together into something genuinely satisfying, especially when you’re short on time or energy. And as the seasons shift, this warm bowl feels like a small act of kindness—something easy to make, easy to love.

Every spoonful carries a bit of my chaos, my improvisation, and my hope that good food can be simple and nourishing. It’s not just a recipe; it’s a little piece of comfort that’s always ready when you need it.

Hannah Reynolds

Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.