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A bowl of vegan potato soup topped with vegan sour cream, vegan shredded cheese, "bacon" bits, and chopped green onions. A silver spoon rests aside the bowl.
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3.70 from 53 votes

Vegan Potato Soup

This easy vegan potato soup is creamy, hearty and loaded with flavor. It's a comfort-food classic that will quickly become a family favorite.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Keyword: vegan potato soup
Servings: 6


  • 2 Tablespoons vegan butter or olive oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 2 ribs celery diced
  • 2 large carrots diced
  • 3-4 Tablespoons all purpose flour gluten-free if needed
  • 2 cups unsweetened cashew milk or almond milk
  • 3 cups vegetable broth or vegetable stock
  • 3 lbs gold potatoes peeled and diced into ½ inch cubes (about 6 medium potatoes)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon marjoram
  • ¼ teaspoon nutmeg
  • 1 ½-2 teaspoons salt plus more to taste
  • ½ teaspoon ground black pepper plus more to taste
  • Toppings: vegan sour cream, vegan shredded cheese, "bacon" bits, chopped green onions


  • In large pot or Dutch oven add oil over medium heat. Once warm, add onion and garlic sauté and until onions are translucent and fragrant, about 7 minutes or so.
    Onions and garlic sauté in a cast iron dutch oven.
  • Mix in carrots and celery and sauté for 5-7 minutes more.
    Veggies being mixed around with a wooden spoon in a cast iron dutch oven.
  • Add in the salt, pepper and flour and gently toss until veggies are coated.
    Veggies being coated in flour mixture in cast iron dutch oven.
  • Add milk, vegetable broth, potatoes, bay leaf, thyme, marjoram and nutmeg.
    Potatoes, milk, vegetable broth, and seasonings added to the cast iron dutch oven.
  • Stir and bring mixture to a boil. Once boiling, turn temperature down to low, cover and simmer for about 30 minutes or until potatoes are tender.
  • Remove the bay leaf. Use an immersion blender to blend the soup until somewhat smooth. If you don't have an immersion blender you can use a potato masher to mash some of the potatoes. I prefer to leave a bit of chunky potato texture to the soup, but if you want it completely smooth you can fully blend it in a high powered blender. If you're using a blender, just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
    Vegan potato soup after it has been blended with an immersion blender in a cast iron dutch oven.
  • Spoon soup into bowls for serving and top with toppings of choice. I love serving it with vegan shredded cheese, sour cream and green onions. Tempeh or coconut bacon bits are also delicious.
  • Let soup cool completely and store in an airtight container for up to 5 days in the fridge.


  • Potatoes: I prefer using Yukon gold potatoes for this soup. They add a buttery, creamy texture and mash up really well in this soup. That said, feel free to use Russet potatoes or any type of white potatoes.


Serving: 1/6 of recipe without toppings | Calories: 286kcal | Carbohydrates: 55g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 953mg | Potassium: 206mg | Fiber: 7g | Sugar: 5g