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.
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?
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.
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.
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.)
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.
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.
Related recipes
- Vegan Leek & Potato Soup
- Vegan Black Bean Burrito Bowl
- Vegan Thai Curry
- Cherry Tomato & Basil Pasta
- Vegan Palak Paneer
- Vegan Chick-fil-A Style Tofu Nuggets
📖 Recipe
Vegan Potato Soup
Equipment
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
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.
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
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