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This is a no-frills yet delicious vegan potato soup made without any cream or dairy! It’s a hug-in-a-bowl filled with soft potatoes and a flavorful, creamy broth.
Published Sept 2023/updated Feb 2026
I am in full-on soup mode, and this week I want to re-share a simple yet terrific vegan soup that anyone can enjoy. It requires minimal prep, a few pantry staples, and about 30 minutes.
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It’s our kind of soup—simple, creamy, a little chunky, with lots of flavor and deliciousness.
And it’s 100% vegan and made with basic everyday ingredients, without any vegan cheese, expensive cashew cream, or vegan sour cream.
The base for this hearty soup starts with sautéing onion, garlic, convenient dried herbs, and paprika to infuse the soup with flavor. Then I add the potatoes (of course!), vegetable broth, salt, and pepper.
Best part? When it’s time to make it creamy, no dairy and not even full-fat coconut milk are used! The secret is to add a slurry of plant-based milk and flour to the broth to create a thick yet velvety-smooth texture.
Finish with soy sauce and fresh parsley for extra flavor and serve with croutons, warm focaccia, or flavorful black pepper focaccia. This is comfort food at its finest!
I hope you’ll love this vegan potato soup. It’s a no-brainer, inexpensive, and perfect when you’re just craving a cozy bowl of soup at the end of the day.
List of the ingredients
- Potatoes
- Onion
- Garlic
- Extra virgin olive oil
- Herbs (parsley, Italian herbs)
- Paprika
- Slurry: plant-based milk + flour
- Broth
- Soy sauce
- Salt & pepper
creamy vegan potato soup recipe
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Sauté the onion in olive oil.
- Stir in the garlic, paprika, and herbs and cook until fragrant.
- Add the potato chunks, broth, and cook for 15-20 minutes.
- Whisk plant-based milk with flour until smooth. This mixture is called a slurry, and it’s used to thicken the soup.
- Pour the slurry into the pot and stir until the broth starts to thicken.
- Finish with a touch of soy sauce and fresh parsley.
- Serve and enjoy with crusty bread, such as easy crostini, Italian panini bread, or crispy croutons!
Recipe Notes
Ingredients & substitutions
Onion, garlic, and olive oil: This combination creates a flavor base that infuses the broth. To keep things simple, I’ve opted to just use onion and garlic, but you’re welcome to cook diced carrots and/or celery along with the onion (soffritto) for more flavor and nutrition.
Herbs & spices: A touch of paprika and a convenient Italian herb blend (a mix of oregano, basil, red bell pepper, marjoram, thyme, rosemary, sage, and parsley) adds extra flavor to the broth. The fresh parsley at the end makes the potatoes shine, but dill, chives, or finely sliced green onions are great substitutes.
Potatoes: Yukon Golds are great all-purpose potatoes, but russet potatoes work well, too. But no need to be fussy here, as I’ve used almost any white or yellow potato, and they work fine.
Slurry: You can make this mixture with all-purpose flour and unsweetened plant-based milk, such as almond, soy, oat milk, or full-fat coconut milk. It’s a no-brainer, and it helps thicken the soup quickly without using any dairy. For a gluten-free option, you can use gluten-free flour instead of regular flour.
Soy sauce: To add color and depth of flavor, but you can skip it if you wish.
Broth: I recommend using a low-sodium broth so that you can adjust the salt level to your taste. If you use a salty broth, add the salt at the end rather than at the beginning.
Salt & pepper: Taste and adjust the seasoning before serving.
Let’s customize your vegan potato soup!
The recipe is so simple and a breeze to customize with your favorite toppings and add-ins! Here’s what I can recommend:
- Vegetables: Feel free to add more veggies such as chopped carrots, celery, or a leek with the onion, or stir in some spinach, arugula, or kale in the last few minutes of cooking. I also like to add chopped zucchini or frozen peas while the soup simmers.
- Get extra savory: If you’re not vegan, consider adding some roasted, shredded chicken or a generous handful of grated Parmesan or cheddar cheese. However, to keep it vegan, nutritional yeast would do the trick, as in this yummy broccoli soup.
- Plant-based protein: This is one of my favorite options. A can of drained chickpeas or white beans would be great to add texture and extra nutrition. Remember to adjust the liquid accordingly if needed.
Serving suggestions
The options for dipping and dunking are truly endless! Think of crusty panini rolls, long-seeded breadsticks, or warm focaccia. You can serve it with a side of garlic crostini, easy croutons, or flavorful black pepper focaccia (yep, I love everything focaccia!).
Storage tips & leftovers
The leftover vegan potato soup keeps well in the fridge for 3-4 days. To reheat it, just stir in a little water or plant-based milk, then microwave or cook it on the stovetop. It’s also freezer-safe: I suggest dividing the soup into freezer-safe containers, refrigerating it overnight, and transferring it to the freezer.
More Vegan soups
For more inspiration, check out this collection of terrific 30+ vegan soup recipes. Here are a few of our favs:
If you make this vegan potato soup or have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Vegan Potato Soup
Servings: 4
Calories: 228kcal
- 1 ½ tablespoons extra virgin olive oil or olive oil
- 1 onion, diced
- 2-3 garlic cloves, minced
- ½ teaspoon paprika
- ½ teaspoon Italian herb seasoning
- 1 ½ lb (675 grams) potatoes, diced
- 2 ¼ cup (540 ml) low sodium vegetable broth
- 1 cup (240 ml) unsweetened plant-based milk (I use almond milk)
- ¼ cup (30 grams) all-purpose flour
- ½ tablespoon low-sodium soy sauce
- ½ teaspoon fine salt, or to taste
- ⅛ teaspoon freshly ground pepper
- 3 tablespoons fresh parsley, chopped
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Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft. Add the garlic, herbs, paprika and cook for an extra minute until the onion is coated and smells good.
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Add the cubed potatoes and broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 15-20 minutes or until the potatoes are fork tender. Stir occasionally.
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Meanwhile, whisk together milk and flour in a separate jug or place the ingredients in a glass jug with lid and shake well. You want a smooth and lump-free mixture.
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Once the potatoes are tender, pour the slurry into the soup, and while stirring wait for the liquid to come back up to a simmer and starts to thicken (it takes about 1-2 minutes) until it reaches the desired consistency.
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Turn the heat off, stir in the soy sauce and the chopped parsley, toss to combine. Taste and adjust the seasoning to your liking.
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Serve immediately while it’s still hot. Enjoy with crusty bread or croutons and add a drizzle of extra virgin olive oil if you desire. You’re welcome to top it with vegan bacon bits if you’re feeling fancy, that would be delicious.
Nutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
Calories: 228kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 457mg | Potassium: 781mg | Fiber: 5g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 36mg | Calcium: 112mg | Iron: 2mg
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