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Home » Recipes

Vegan Potato Soup (Easy & Oil-Free)

Published: 17 Sep 2020 · Updated: 1 Apr 2021 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 40 Comments

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vegan potato soup pin
vegan potato soup pin

Hearty and filling, this Vegan Potato Soup is just what you need to warm up on a cool day. Full of healthy veggies and aromatic flavors, this soup is oil-free and meal-prep friendly.

Vegan Potato Soup (creamy and chunky) in bowl with vegan bacon bits and green onion toppings.

Nothing warms you up on a cool night quite like a warm bowl of soup! This vegan potato soup is so hearty and flavorful, you won't believe it comes together in just 30 minutes. Along with classic aromatic veggies, this soup is infused with herbs and gets a smokey kick from the smoked paprika. Add chunky potatoes and top with Vegan Bacon Bits for a wholesome comfort food classic.

You'll love this Vegan Potato Soup because it's:

  • Hearty & Filling
  • Quick & Easy
  • Full of Healthy Veggies
  • Versatile
  • Oil-free
  • Gluten-free
  • Dairy-Free
  • Meal-Prep & Freezer Meal Friendly
  • Slow-Cooker Friendly
  • So Delicious!
Jump to:
  • How do I make this recipe more picky-eater/kid-friendly?
  • Do I need to peel the potatoes and carrots before I add them to the soup?
  • Is this recipe meal-prep friendly?
  • Can I make this in a slow cooker?
  • Will this work as a freezer meal?
  • Instructions
  • How to store the leftovers
  • Related recipes
  • 📖 Recipe

Vegan potato soup in a bowl.
Dig in to this warm bowl of loaded potato soup on a crisp night!

How do I make this recipe more picky-eater/kid-friendly?

I love a hearty, chunky soup. But if you're dealing with little people or those with texture sensitivities, you can use a hand blender to make this soup smooth and creamy. One of my kids requested I blend his, so I got try both styles and it's delicious either way. So if a smooth consistency will help with getting those veggies down, then go for it!

Do I need to peel the potatoes and carrots before I add them to the soup?

Nope! There, I just saved you 10 minutes of needless peeling. Also, potato skins contain more fiber and nutrients than the inside of the potato, so eating the peel will help bump up the nutrition. That said, if you absolutely want to peel the potatoes and carrots, go for it.

Bowl of potato soup with hand holding spoon.
Whether you prefer it smooth or chunky, this soup is sure to satisfy!

Is this recipe meal-prep friendly?

Definitely! Not only does this cook up enough for 6 servings, but it's also easy to reheat. Simply make up a big pot of this soup, portion it into individual soup-friendly containers, and store in the fridge for up to a week or the freezer for three months.

A few important meal-prepping tips: 1) Let the soup cool before you seal the containers. 2) Be sure to leave a little space at the top if you're freezing (liquids expand when frozen). 3) Add a few tablespoons of water when reheating, since the liquid will reduce slightly during the cooking process.

Can I make this in a slow cooker?

You can! Just add everything *EXCEPT* the nutritional yeast and garnishes to the crockpot and cook on low heat for 7 to 8 hours or high heat for 3 to 4 hours. Just before you're ready to eat, stir in the nutritional yeast and give the potatoes a quick mash (or blend with a hand blender for the creamy version). Serve with garnishes and enjoy!

Will this work as a freezer meal?

Yes! If you need recipes you can grab from the freezer and throw on the stove for a quick weeknight meal, then this soup is perfect. To save even more time, prep a whole month's worth of soup in one go! The texture of some vegetables changes somewhat when they are frozen and defrosted, but since this is a soup, it won't make a difference.

Simply prep (wash, chop, etc) all of the veggies and potatoes, and add them a freezer-safe bag. When you're ready to cook the soup, add everything to a big pot along with the liquids and spices. Cook until the potatoes are fork-tender, and follow the rest of the instructions listed below.


Ingredients for vegan potato soup recipe.
Gather your simple ingredients for Vegan Potato Soup

Instructions

Soups sometimes have the reputation for being difficult and time-consuming, but this one is actually quite simple. Start by prepping and chopping the celery, carrots, and onion. This aromatic combo is the base of most soups. Add them to a pot over medium-high heat and cook down until the onions are translucent. (You don't need any oil because the onions will quickly begin giving off their own liquid, so simply stirring the veggies a few times will be enough to keep them from sticking.)

Cook down onion, celery, and carrots for the vegan potato soup.
Add garlic and spices to the vegan potato soup.

While the aromatics are cooking down, prep the garlic and potatoes. Add the garlic and other spices, stir and cook just a minute or two. Then add the broth and milk. Add the potatoes and bring to a boil. Turn down the heat a tad and simmer until the potatoes are fork-tender.

Add potatoes to the soup.
Adding nutritional yeast to vegan potato soup.

Finally, add the nutritional yeast, give the potatoes a quick mash to thicken the soup, taste to adjust seasonings, and this soup is ready to serve! Garnish with Vegan Bacon Bits, diced green onions, and vegan yogurt or sour cream. The perfect bowl of hearty potato soup!

How to store the leftovers

If you have leftovers, you can store them in an airtight container in the fridge for up to a week or the freezer for up to 3 months. Be sure to let the soup cool before closing the lid of the container. If freezing, leave a little extra space at the top since liquids expand when frozen.

Two hands holding bowl of potato soup with spoon.
My favorite vegan potato recipe yet!

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  • Cherry Tomato & Basil Pasta
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  • Vegan Chick-fil-A Style Tofu Nuggets

📖 Recipe

Vegan potato soup in a bowl.

Vegan Potato Soup

Hearty and filling, this vegan potato soup is just what you need to warm up on a cool day. Full of healthy veggies and aromatic flavors, this soup is oil-free and meal-prep friendly.
4.84 from 65 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Lunch, Main Course
Cuisine American
Servings 6 people
Calories 154 kcal

Equipment

ROYAL CRAFT WOOD Extra Larg...Shop on Amazon
Cutting Board
HENCKELS Classic Razor-Shar...Shop on Amazon
Sharp Knife
Cook N Home 8 Quart Stainle...Shop on Amazon
large pot

Ingredients
 
 

  • 1.5 lbs potatoes (about 5 to 6 medium potatoes)
  • 2 to 3 celery stalks
  • 2 to 3 carrots
  • 1 small or ½ medium yellow onion
  • 4 cloves garlic
  • 3 cups vegetable broth
  • 2 cups unsweetened plant milk of choice
  • ½ cup nutritional yeast
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon smoked paprika
  • sea salt to taste
  • fresh cracked pepper

Optional Garnish

  • Vegan Bacon Bits
  • diced green onion
  • vegan yogurt or sour cream
Get Recipe Ingredients

Instructions
 

  • Wash and prep the celery, carrots, and onion. Dice the onion and chop the carrots and celery into half-moons.
  • Heat a large, heavy-bottom pot over medium-high. Add the celery carrots, and onion to the pot and cook, stirring occasionally, until the onions are translucent. You do not need to use oil because the onions will quickly release their liquid and keep the veggies from sticking.
  • While the veggies are starting to cook, prep the garlic and potato. Peel the garlic and chop or use a Microplane to grate into a paste. Wash the potatoes and dice into small, ½ inch cubes.
  • After the onions are translucent, add the garlic and other spices to the pot. Stir to combine and cook for about one minute. (Careful, garlic burns quickly)
  • Add the broth and milk to the pot and stir to combine, deglazing the bottom of the pot if necessary.
  • Add the potatoes and bring the soup to a boil. Reduce heat slightly and continue to boil until the potatoes are fork-tender (about 10 minutes)
  • Add nutritional yeast and stir to combine. Keep the soup chunky, or use a potato masher to smash some of the potatoes to thicken the soup. Alternatively, you can use a hand blender to make a smoother, creamier soup.
  • Taste and adjust seasonings if necessary. Serve right away. Garnish with Vegan Bacon Bits, green onions, and vegan yogurt or sour cream.
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Notes

  • For meal-prep, freezer meal, and storage instructions, see those sections in the blog post above.
  • If you want to add more veggies and nutrition to this soup, some great choices are: corn kernals, kidney beans, spinach, or kale. This is a thick soup, so if you add more veggies either reduce the other vegetables or add more liquid.

Nutrition

Calories: 154kcalCarbohydrates: 29gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 523mgPotassium: 748mgFiber: 5gSugar: 4gVitamin A: 3897IUVitamin C: 26mgCalcium: 137mgIron: 2mg
Keyword loaded potato soup, potato soup, potato stew
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

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Bowl of vegan potato soup.
A hearty and delicious soup the whole family will love!

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Comments

    4.84 from 65 votes (55 ratings without comment)

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    Recipe Rating




  1. Alice Claussen Destri says

    October 02, 2020 at 11:46 pm

    5 stars
    I just made this for dinner and loved it! Thank you for such an easy and delicious recipe.

    Reply
    • Julianne Lynch says

      October 03, 2020 at 7:29 am

      Great! I'm so glad you liked it!

      Reply
      • Moi says

        September 21, 2024 at 8:23 pm

        Hello ma’am what is the 2g of fat and 1g saturated fat from? Thanks

        Reply
        • Julianne Lynch says

          September 24, 2024 at 6:54 am

          The nutritional info is calculated by the recipe card. It is just an estimate. If I had to guess, I'd assume there are small amounts of fat in a few ingredients that added up to the number given.

          Reply
  2. Donna says

    November 02, 2020 at 8:52 am

    5 stars
    Can't go past a good potato soup loaded with all the veg, love that this one is oil-free too!!

    Reply
    • Julianne Lynch says

      November 02, 2020 at 10:16 am

      Thanks! This is definitely one of my favorites!

      Reply
      • Michele Morgan says

        December 07, 2023 at 5:05 pm

        I don't know why people say looks good and have not made the soup a lot looks good until you put different spices in. I like to make the soup as the recipe call. I looked and saw that you put oregano in as a rule I don't like that in a lot of soups. Moved forward made the soup as is and thought it was delicious. A whole new experience in potato soup making.Thanks for your recipe

        Reply
        • Julianne Lynch says

          December 08, 2023 at 7:51 am

          Great! I'm so glad you liked it.

          Reply
    • Lyn says

      November 05, 2020 at 9:52 pm

      5 stars
      This looks great! So chunky and hearty! I can't wait to try it out. Adding it to my meal prep list for next week!

      Reply
      • Julianne Lynch says

        November 07, 2020 at 2:20 pm

        Thanks! I hope you love it!

        Reply
  3. Ashley Schuering says

    November 03, 2020 at 12:47 am

    5 stars
    Yum!!! I love potato soup in the wintertime, and this one feels so healthy. I love that it's dairy *and* oil free. Fabulous recipe, thanks for sharing!

    Reply
    • Julianne Lynch says

      November 03, 2020 at 6:57 am

      You're welcome! This is one of my favorite winter meals, too!

      Reply
  4. Chelsea says

    November 05, 2020 at 9:06 pm

    5 stars
    Wow, this soup looks so good! I love that it's chock-full of veggies but also looks super flavorful, too!
    Adding it to my list of soups to make when it cools down again. 🙂 Thanks for sharing, Julianne!

    Reply
    • Julianne Lynch says

      November 07, 2020 at 2:21 pm

      Thanks! This is one of my favorites!

      Reply
      • TJ says

        January 05, 2023 at 6:05 am

        5 stars
        This soup was amazing...had it with some homemade bread... delicious!!!!

        Reply
        • Julianne Lynch says

          January 05, 2023 at 10:39 am

          Sounds like a great combination! I'm so glad you liked it!

          Reply
  5. Mackenzie Burgess says

    November 08, 2020 at 7:04 pm

    5 stars
    Yum, such a cozy recipe! This looks like a hug in a bowl!

    Reply
    • Julianne Lynch says

      November 09, 2020 at 9:09 am

      Thanks! I love that description.

      Reply
  6. Annie says

    August 11, 2021 at 12:02 am

    How long does this last in the fridge?

    Reply
    • Julianne Lynch says

      August 11, 2021 at 2:01 pm

      It should last 5 to 7 days in the fridge.

      Reply
  7. Kathe says

    August 22, 2021 at 10:17 pm

    This looks lovely. Just wondering what type of non-dairy milk you used to get the 7grams of protein in the nutrition profile? I'm guessing soymilk as few other "milks" offer much in the way of protein.

    Reply
    • Julianne Lynch says

      August 23, 2021 at 2:37 pm

      I personally use a soy-rice milk blend because it's the only one I can find without added sugar! However, the nutritional info is calculated (as an estimate, of course) using a feature of the recipe card. The nutritional info comes from this source: https://spoonacular.com/food-api. Sometimes I have to manually enter values if they aren't available, but usually they are. It's also important to remember that there are other sources of protein in the dish. They might be small on their own but they can add up. I hope that helps!

      Reply
  8. Erin says

    October 16, 2021 at 10:57 pm

    This was delicious! I made it in my instant pot. 5 minutes on pressure cook setting with 10 minutes natural release. Divine! I added baby Kale when it was finished and stirred in the nutritional yeast when it was done cooking.

    Thank you!

    Reply
    • Julianne Lynch says

      October 17, 2021 at 8:36 am

      Sounds great! I love the addition of kale. And thank you for including your instant pot instructions. That could be helpful for other readers.

      Reply
  9. SARA says

    October 08, 2022 at 10:00 pm

    5 stars
    Yum!! Hearty and healing. I didn't have vegan bacon bits but a little extra smoked paprika on top was good enough! My minor adjustments: I added a bay leaf and at the end, blended a cup of soup with a half cup of cashew cream, and added that back into the soup to make it chowder like throughout instead of as a garnish.

    Reply
    • Julianne Lynch says

      October 10, 2022 at 7:01 am

      Great! I'm so glad you liked it and were able to tweak it to fit your prefernces.

      Reply
  10. Diann says

    March 24, 2023 at 12:27 pm

    I tried this soup, and it was delicious!

    However, I could never get the PRINT button on the recipe to bring up a printable version; it just kept opening the same web page. I ended up copy/paste onto a Word document to print for my use and reference again later.

    Reply
    • Julianne Lynch says

      March 24, 2023 at 3:31 pm

      I'm so glad you liked the recipe and came up with a solution to save it. But I'm sorry the Print button didn't work for you. I just checked, and I'm having the same problem with this recipe--although the print button seems to be working for others. I'll see what I can do to fix it ASAP. Thanks for bringing it to my attention!

      Reply
  11. Deborah Shadovitz says

    June 05, 2023 at 4:42 am

    5 stars
    This is now a favorite soup/meal of mine! I kept it chunky so I have something to bite into and chew. Although this soup is so flavorful that it doesn't need this at all, I topped mine in the bowl with the Parma! Vegan Parmesan flavor Better Than Bacon.

    I boiled it with the lid off and wondered if I'd lost liquid so I added a bit more than 1 cup more of my Soy milk. I also cooked it about 5 minutes longer so the potatoes a fairly melt-in-my-mouth.

    I can see myself always having some portions in my freezer. I am definitely making it again. Thank you so much for sharing this recipe. Oh, it was recommended to me, by the way.

    Reply
    • Julianne Lynch says

      June 07, 2023 at 9:00 am

      Great! I'm so glad to you liked it!

      Reply
  12. CM says

    November 27, 2023 at 1:21 pm

    What milks do you recommend this soup? I have unsweetened almond milk, coconut milk, oat milk and I am wondering considering the spices used in the recipe what would go with the flavor of profile best.

    Reply
    • Julianne Lynch says

      November 28, 2023 at 10:31 am

      I normally use soy milk, but of the three you mentioned, I would probably use oat milk.

      Reply
  13. Melissa says

    December 22, 2023 at 9:53 pm

    Can this be done in a slow cooker?

    Reply
    • Julianne Lynch says

      January 05, 2024 at 11:51 am

      Yes!

      Reply
  14. Mama Cole says

    August 14, 2024 at 8:48 pm

    Making it now...love that there is no oil. Thank you!!!

    Reply
    • Julianne Lynch says

      August 19, 2024 at 9:51 am

      Great! I hope you enjoy it!

      Reply
  15. Alexander Porter says

    September 14, 2024 at 10:22 pm

    Do you have a recipe for sweet potato/Pear soup?
    Thanks.

    Reply
    • Julianne Lynch says

      September 16, 2024 at 8:07 am

      No, but that sounds delicious! I'll have to test it out.

      Reply
  16. Ashley says

    November 04, 2024 at 7:39 pm

    5 stars
    I don't comment on many recipes, but I have to for this one. I tried it last fall for the first time and I ended up making it weekly during the fall/winter months! It is my oldest daughter's absolute favorite meal I make. She even requested it for her birthday dinner. Now that the weather is cooling down again, it is back on our bi weekly rotation! I pretty much follow it to a T and can make it without looking at the recipe anymore haha

    Reply
    • Julianne Lynch says

      November 06, 2024 at 8:21 am

      Great! I'm so glad to hear that you all like it!

      Reply
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

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