Bursting with flavor, this vegan creamy potato soup features a perfect medley of comforting fall and winter ingredients. It’s ideal for chilly days, great for meal prep and a fantastic appetizer, side dish or stand-alone meal.
Blend to completely smooth or leave some small bits of cooked veggies for a more rustic feel! Either way, this ultra-creamy, dairy free soup is sure to impress everyone who tries it.
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Ingredients for Dairy Free Potato Soup
This recipe uses plenty of tasty ingredients to create the ultimate flavor. You’ll need:
- Potatoes: Our star ingredient lends a hearty and velvety base to the soup. They release natural starches while cooking, helping to achieve luscious creaminess. Any type of potato can work.
- Olive oil: This acts as a cooking medium for our aromatic vegetables, adding lots of flavor to the soup. Use any type of oil or vegan butter/ margarine.
- Onions, carrots, celery and garlic: These vegetables infuse the soup with layers of flavor from sweet onions and carrots to pungent garlic.
- Dry white wine: This adds a lovely depth of flavor. Use cooking sherry, if you prefer, for a stronger flavor. For a completely alcohol-free option, use dealcoholized wine or simply use extra vegetable broth with 2 teaspoons of vinegar (wine is slightly acidic and this will help maintain the flavor).
- Vegetable broth: Vegetable broth creates a liquid base for the soup, providing a savory foundation for other flavors. Adjust the amount to achieve your desired consistency.
- Nutritional yeast: This vegan kitchen staple adds a cheesy umami flavor, mimicking the richness of dairy-based soups. Nutritional yeast and baking yeast are completely different and cannot be substituted.
- White miso paste: White miso paste lends a delicate salty note and a hint of fermented complexity. It’s one of my favorite ways to elevate vegan dishes, especially ones that would typically have dairy/ cheese in them.
- Herbamare seasoning: I’m a huge fan of this vegetable, herb and sea salt blend. It’s a seasoning I regularly use, but if you don’t have Herbamare and don’t want to purchase it, substitute for half salt and half herb blend of your choice (ex. Herbs de Provence).
- Salt and pepper: Season your soup to taste. You may not need much added salt since there’s salt in miso paste and Herbamare seasoning, plus the vegetable broth (depending on the type you use).
- Vegan cream: Vegan cream delivers the ultimate smooth texture, making this soup indulgently satisfying. Use a store-bought cream (like half and half), canned coconut milk or make your own nut/seed cream (see recipe card below).
- Lemon juice: Some lemon juice brightens the rich flavors of the soup. A splash of your favorite vinegar could also work.
How to Make Easy Vegan Potato Soup
This recipe is simple to make and uses just one pot.
Step 1: Cook Soup Base
Start by chopping onion, carrot and celery along with mincing the garlic then peeling and chopping your potatoes.
Potatoes brown easily, so cut them last, or cover them with cold water (drain this water before adding the potatoes to your pot).
Once that’s prepped, warm olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 8 minutes, stirring occasionally, until your vegetables start to soften.
Then add the minced garlic and cook another 2 minutes. It’s okay if the vegetables brown a bit and/or stick to the pot slightly.
Next, add the white wine. It should sizzle when added to the hot pot. Use a spoon to scrape up any browning or bits of vegetables that may have stuck to the pot.
Cook down the wine for 1-2 minutes, until it reduces by about half.
Step 2: Simmer Soup
Now you add the chopped and peel potatoes, vegetable broth, nutritional yeast, miso paste, Herbamare seasoning, black pepper and salt to taste.
Bring this up to a boil over high heat, then lower to medium-high and boil until the potatoes are soft. This takes about 15 minutes but really depends on how large or small you chop the potatoes.
Once the potatoes are soft, remove your pot from the heat. Add in vegan cream and lemon juice.
Step 3: Blend and Serve
To minimize dishes, just use an immersion blender to blend the soup to your desired smoothness. Feel free to keep this as chunky or blend it as smooth as you like!
For a chunky, chowder-like option, transfer a portion of the soup to a regular blender, blend to smooth, then stir back into the soup. You can also fully blend the soup to a pureed consistency in a stand blender.
Don’t forget to taste the soup and adjust seasonings like salt and pepper to your liking.
How to Create a Balanced Vegan Meal
This recipe is packed with veggies, carbohydrates and fats, making it almost a complete meal. The only element missing is a good source of plant-based protein which you can easily add by topping the soup with some TVP bacon bits or vegan ham.
Even without added protein, this is still a rich and satisfying soup. I believe it’s fine to occasionally choose meals that are lower in protein (if other protein sources are eaten throughout the day/week).
Potato Soup Variations
While this recipe is sure to delight your taste buds as-is, there’s always room for creativity, so here are some fun variations you can try:
- Loaded Potato Soup: Top your bowl with vegan cheese, crispy vegan bacon bits, chives, and a dollop of vegan sour cream for a fully loaded experience.
- Roasted Garlic Potato Soup: Roast garlic bulbs and add them to the soup for a more subtle roasted garlic flavor.
- Herb-infused Potato Soup: Experiment with fresh herbs like thyme, rosemary, or parsley to elevate the soup’s herbal notes.
- Spicy Potato Soup: Kick up the heat by adding some red pepper flakes or a dash of hot sauce.
If you’re looking for more vegan soup recipes, why not also try my:
- Creamy Celery Soup
- Black Bean Butternut Squash Soup
- Minestrone Soup
- Broccoli and Potato Soup
- Roasted Red Pepper and Tomato Soup
- Pumpkin Coconut Soup
How to Store Leftovers
Cool leftover soup to room temperature, then refrigerate it in an airtight container for up to 5 days.
To freeze the soup, let it cool completely before portioning into freezer-safe containers (or bags).
Then, to reheat, microwave or use a stovetop over low-medium heat, stirring occasionally, until heated through. To reheat from frozen, thaw the soup in your fridge overnight or warm from frozen on the stove.
If you make this recipe, please rate and comment below to help others benefit from your experience!
Vegan Potato Soup
- Immersion blender (or regular blender)
- Measuring cups (or kitchen scale)
- Measuring spoons
- 3 tablespoons olive oil (45 milliliters)
- 2 small onions , chopped (200 grams)
- 2-3 carrots , peeled and chopped (about 250 grams before peeling)
- 2-3 ribs celery , chopped (120 grams)
- 5-6 cloves garlic , minced
- ¼ cup dry white wine (60 milliliters)*
- 1.2 kilograms potatoes , peeled and cubed (2.6 pounds)**
- 5 ½ cups vegetable broth ***
- ¼ cup nutritional yeast (20 grams)
- 2 tablespoons white miso paste
- 1 ½ teaspoons Herbamare seasoning ****
- salt (to taste)
- black pepper (to taste)
- 1 cup vegan cream (250 milliliters)*****
- 1-2 tablespoons lemon juice (15-30 milliliters)
- green onion or chives
- vegan bacon bits
- vegan sour cream
Step 1: Cook Soup Base
- In a large pot, warm some olive oil over medium heat. Add onions, carrot and celery. Cook for 8 minutes, stirring occasionally, until the vegetables soften.3 tablespoons olive oil, 2 small onions, 2-3 carrots, 2-3 ribs celery
- Add minced garlic and cook for another 2 minutes. It’s okay if the vegetables brown slightly or stick to the pot slightly.5-6 cloves garlic
- Add white wine and deglaze the pot (scrape up any browning/ bits of vegetables that stuck to the pot).¼ cup dry white wine
- Cook for 1-2 minutes, until the wine starts to reduce.
Step 2: Simmer Soup
- Add the potatoes, vegetables broth, nutritional yeast, miso paste, Herbamare seasoning, salt and pepper to your pot.1.2 kilograms potatoes, 5 ½ cups vegetable broth, ¼ cup nutritional yeast, 2 tablespoons white miso paste, 1 ½ teaspoons Herbamare seasoning, salt, black pepper
- Bring the soup to a boil over high heat, then lower to medium-high and boil until the potatoes are soft, about 15 minutes (time depends on how large the potato pieces are).
- Once potatoes are cooked, remove your pot from heat.
- Add lemon juice and vegan cream.1-2 tablespoons lemon juice, 1 cup vegan cream
Step 3: Blend and Serve
- Blend the soup with an immersion blender until it reaches your desired smoothness. You can also blend some of the soup in a regular blender then stir it back into the soup, for a creamy, chowder-like option. Alternatively, you can fully blend the soup in a regular blender for an ultra smooth, pureed soup.
- Serve the soup hot, topped with chopped green onion or chives, vegan bacon bits and/or vegan sour cream.green onion or chives, vegan bacon bits, vegan sour cream
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About Nicole Stevens
Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.
She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.