Name: Creamy Vegan Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups diced Yukon gold or russet potatoes; 2 carrots, sliced; 1 cup green peas (fresh or frozen); 1 onion, chopped; 3 cloves garlic, minced; 2 celery stalks, chopped; 2 tbsp olive oil or vegan butter; 2 tbsp all-purpose flour; 4 cups vegetable broth; 1.5 cups plant-based milk (like oat or almond); Salt and pepper to taste; 2 tbsp chopped fresh parsley (for garnish)

This creamy vegan potato soup is the ultimate comfort dish, rich in flavor, full of tender vegetables, and perfect for a cozy meal any day of the week. With its silky texture and colorful medley of potatoes, carrots, peas, and herbs, I find it both satisfying and wholesome.

Why You’ll Love This Recipe

I love this soup for how filling and hearty it is while still being completely plant-based. The creamy base feels indulgent, but it’s made without any dairy. It’s simple enough to make on a weeknight, yet flavorful enough to impress at a dinner gathering. Whether I’m warming up on a chilly day or just craving something comforting, this soup always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon gold or russet potatoes
Carrots
Green peas (fresh or frozen)
Onion
Garlic
Celery
Olive oil or vegan butter
All-purpose flour (for thickening)
Vegetable broth
Plant-based milk (like oat or almond)
Salt and pepper
Fresh parsley (for garnish)

Directions

I start by heating olive oil or vegan butter in a large pot, then sauté chopped onions, garlic, and celery until they’re soft and fragrant.
Next, I add flour and stir to make a roux that thickens the soup base.
I pour in vegetable broth and bring it to a simmer.
Then I add diced potatoes and carrots, letting them cook until tender.
Once the veggies are soft, I stir in plant-based milk and green peas.
I season with salt and pepper, adjust the thickness if needed, and simmer until everything is heated through.
I serve it hot, garnished with fresh parsley and a dash of black pepper.

Servings and timing

This recipe serves about 4 to 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

When I want extra richness, I stir in a few tablespoons of nutritional yeast for a cheesy flavor. If I’m in the mood for spice, I’ll add a pinch of smoked paprika or crushed red pepper flakes. For more protein, I sometimes toss in some cooked chickpeas or white beans. And if I need a grain, I serve it over cooked quinoa or rice.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium heat, adding a splash of plant-based milk or water to loosen it up. It also reheats well in the microwave—just stir halfway through to make sure it heats evenly. I don’t recommend freezing it, as the potatoes can become grainy after thawing.

FAQs

How do I make this soup thicker?

I usually let it simmer uncovered a bit longer, or mash some of the potatoes in the pot for a thicker consistency. Adding more flour during the roux step can also help.

Can I use sweet potatoes instead?

Yes, I’ve swapped in sweet potatoes before, and it adds a delicious natural sweetness. Just keep in mind they cook a bit quicker than regular potatoes.

Is this recipe gluten-free?

To make it gluten-free, I use a gluten-free flour blend instead of all-purpose flour. Everything else in the soup is naturally gluten-free.

What’s the best plant-based milk to use?

I prefer unsweetened oat milk because it’s creamy and neutral, but almond or soy milk also work well. I avoid any flavored or sweetened varieties.

Can I prepare this soup in advance?

Absolutely. I often make it the day before because the flavors deepen overnight. Just store it in the fridge and reheat gently when ready to serve.

Conclusion

This creamy vegan potato soup has become a staple in my kitchen. It’s hearty, nutritious, and bursting with comforting flavors that I keep coming back to. Whether I’m cooking for myself or sharing with family, it’s a recipe that always gets rave reviews.