Name: Vegan Potato Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 tbsp oil; 1 onion (diced); 3 garlic cloves (minced); 2 stalks celery or 1/2 small celery root (diced); 2 medium carrots (diced); 2 pounds potatoes (chopped); 1/2 tsp dried marjoram; 1 pinch of nutmeg; Salt and pepper to taste; 4 cups vegetable broth or water; 2 whole bay leaves (optional); 1/3 cup dairy-free cream or canned coconut milk; Fresh parsley (to garnish); Vegan sausage (sliced, optional)

Jump to Recipe· 3.8 from 14 reviews

I absolutely love cozying up with a warm bowl of this Vegan Potato Soup Recipe whenever the weather turns chilly or when I crave something comforting yet nourishing. It’s creamy, soothing, and packed with gentle flavors that feel like a hug in a bowl. The blend of tender potatoes and fresh vegetables, enriched with just the right touch of herbs and dairy-free cream, always hits the spot for me. I’m excited to share my favorite version with you because it’s not only delicious but incredibly simple to make and perfect for sharing with loved ones.

Why You’ll Love This Vegan Potato Soup Recipe

What truly makes this Vegan Potato Soup Recipe stand out for me is its beautifully balanced flavor profile. The subtle sweetness from the carrots and celery pairs so perfectly with the earthiness of the potatoes, while the mild marjoram and hint of nutmeg add just enough warmth and complexity. When the dairy-free cream blends in, it creates a silky texture that feels indulgent but without any heaviness. It’s one of those dishes that feels rich and satisfying but remains light and refreshing on your palate.

Besides tasting wonderful, I adore how straightforward this recipe is to prepare. I can have everything simmering in one pot within minutes, and the step of blending part of the soup creates a lovely mix of creamy and chunky textures that elevate the dish. Because it’s so easy and quick, I often turn to this soup for weeknight dinners, casual gatherings, or even a cozy weekend lunch. It’s a dish that never fails to impress guests but also feels like a warm, homemade treat when I’m just cooking for myself.

Ingredients You’ll Need

A top view of six small bowls arranged on a white marbled surface, each holding different chopped ingredients: a large bowl filled with pale yellow potato chunks at the top left, a medium white bowl with white chopped onions on the top right, a smaller white bowl with chopped green celery on the middle left, a round bowl with orange chopped carrots in the center bottom, a small brown bowl containing garlic pieces on the bottom right, and another small brown bowl holding bay leaves and mixed dried spices near the bottom left. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this soup are simple and straightforward, yet each one plays an essential role in creating the perfect harmony of taste, texture, and color. From the fragrant garlic to the starchy potatoes and the vibrant carrots, everything combines to make this vegan potato soup truly special.

1 tbsp oil: I use this to gently sauté the aromatics and start building the base flavor for the soup.
1 onion (diced): Adds sweetness and depth as it cooks down.
3 garlic cloves (minced): Brings a fragrant punch that wakes up the soup without overpowering.
2 stalks celery (or 1/2 small celery root, diced): Provides a lovely crunch and earthy freshness.
2 medium carrots (diced): Offers a subtle natural sweetness and vibrant color.
2 pounds potatoes (chopped): The hearty, creamy star of the dish that gives it body and soul.
1/2 tsp dried marjoram: Adds a gentle herbal note that complements the potatoes beautifully.
1 pinch of nutmeg: A warm spice that deepens the flavor with a faint, cozy spice.
Salt and pepper (to taste): Crucial for balancing and enhancing every ingredient.
4 cups vegetable broth (or water): The cooking liquid that ties everything together and keeps it light.
2 whole bay leaves (optional): For a subtle aromatic lift while simmering.
1/3 cup dairy-free cream: I use this to finish the soup with creamy richness without dairy.
Fresh parsley (to garnish): Adds a pop of color and fresh herbal brightness when serving.
Vegan sausage (sliced, optional): A tasty protein addition if you want to make it heartier.

Directions

Step 1: Heat the oil in a large pot over medium heat. Once shimmering, add the diced onion and sauté for about 3 minutes until it becomes translucent and fragrant.

Step 2: Stir in the minced garlic, celery, carrots, chopped potatoes, marjoram, nutmeg, salt, and pepper. Cook everything together for an additional 1 minute, allowing the flavors to mingle.

Step 3: Pour in the vegetable broth and add the bay leaves if using. Turn up the heat and bring the soup to a gentle boil.

Step 4: Reduce the heat and let the soup simmer for approximately 20 minutes, or until all the vegetables are tender and cooked through.

Step 5: Carefully transfer about half of the soup into a separate pot or blender. Remove the bay leaves from the main pot. Using an immersion blender, blend the transferred soup until smooth; or, blend in batches with a regular blender. Be cautious not to overfill if using a blender.

Step 6: Pour the blended soup back into the large pot with the remaining chunky soup. Stir in the dairy-free cream until fully combined. Let the soup simmer for a few more minutes to meld the flavors, then taste and adjust the seasoning with extra salt, pepper, or red pepper flakes for some heat if you like.

Step 7: Ladle the soup into bowls, garnish with fresh parsley, and top with sliced vegan sausage if using. Serve warm and enjoy the comforting flavors!

Servings and Timing

This recipe makes about 4 generous servings, perfect for a family dinner or for saving leftovers. The prep time is roughly 10 minutes, mostly chopping the vegetables. The cooking time is about 30 minutes, which includes sautéing, simmering, and blending. Overall, you’re looking at around 40 minutes total from start to finish. There’s no required resting time, but allowing the soup to sit for a few minutes off the heat can help deepen its flavor further before serving.

How to Serve This Vegan Potato Soup Recipe

A silver pot filled with thick, yellow soup with visible chunks of pale yellow potatoes and small orange carrot pieces floating in it. Small green herb bits are scattered on top of the soup and around the pot. A woman's hand holds a silver ladle scooping some of the creamy soup, showing the thick texture and mixed vegetables. The pot sits on a white marbled surface. In the background, there is a white plate with a rough edge that holds chopped green herbs, and a coarse brown cloth is partially visible. Photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot, especially on chilly days, as it truly warms you from the inside out. For a classic, cozy meal, I pair it with crusty artisan bread or garlic toast to soak up every creamy drop. A fresh green salad with a tangy vinaigrette is a lovely light side that balances the richness of the soup perfectly.

When I want to make the presentation extra special, I sprinkle chopped fresh parsley or chives on top for a burst of color and freshness. A drizzle of extra dairy-free cream or a sprinkle of smoked paprika adds visual appeal and a flavor boost. If you’re serving this at a party, offering small bowls with a variety of toppings like vegan cheese, crispy shallots, or toasted nuts invites your guests to customize their bowls.

For drinks, I’m a fan of pairing this vegan potato soup with a crisp white wine like a Sauvignon Blanc, or a light beer if you want something casual. For a non-alcoholic choice, sparkling water with lemon or a warm herbal tea complements the earthy flavors beautifully. I find this soup works wonderfully for family dinners, relaxed weekend lunches, or even holiday gatherings thanks to its crowd-pleasing taste and comforting vibe.

Variations

I often like to switch up the veggies depending on what I have at home. Instead of celery stalks, using celery root gives the soup a slightly nuttier flavor and a creamier texture when blended. If you want a heartier version, adding diced mushrooms or corn can bring an extra layer of savoriness. For a completely different flavor twist, try swapping out the marjoram with fresh thyme or rosemary for a more aromatic herbal note.

If you’re following a gluten-free diet, rest assured this recipe is naturally gluten-free as long as you choose gluten-free vegetable broth. The vegan cream can be replaced with canned coconut milk for a subtle tropical richness or cashew cream for an ultra-silky texture. For those who like a little heat, I recommend stirring in some smoked paprika, chipotle powder, or fresh chopped chili peppers. If you prefer a chunkier soup, simply skip blending any portion of it and enjoy it rustic and full of texture.

Sometimes I like to experiment with cooking methods, such as roasting the potatoes, carrots, and celery before adding them to the soup. This develops deeper, caramelized flavors that add richness without extra fat. Using a slow cooker is another relaxing way to make this soup if you want to set it and forget it for a few hours—it yields a beautifully mellow and comforting result every time.

Storage and Reheating

Storing Leftovers

I keep leftover soup in airtight containers in the refrigerator, and it stays fresh for about 3 to 4 days. Glass containers work wonderfully because they don’t absorb odors and reheat evenly. Before sealing, I let the soup cool completely to avoid condensation, which helps prevent spoilage.

Freezing

This soup freezes quite well. To freeze, portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It keeps for up to 3 months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the fridge for best results. I recommend freezing without the garnish or vegan sausage; add those fresh when reheating.

Reheating

The best way I’ve found to reheat this soup is gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to regain that smooth texture. If it’s too thick after reheating, just splash in a little water or broth to loosen it up. You can also reheat in the microwave in short bursts, stirring in between. Avoid boiling it again vigorously as that can separate the cream and alter the silky mouthfeel.

FAQs

Can I use regular cream instead of dairy-free cream?

Absolutely! While the recipe is vegan, if you don’t mind dairy, you can use regular cream or half-and-half to achieve a richer flavor and creamier texture. Just stir it in gently toward the end as with the dairy-free version.

What type of potatoes work best in this soup?

I prefer using starchy potatoes like Russets because they break down nicely and help create a creamy, thick texture. However, Yukon Golds are also excellent for a slightly waxier, buttery feel without losing creaminess.

Is it possible to make this soup in a slow cooker?

Definitely! Just add all the ingredients except the cream and bay leaves into the slow cooker, cook on low for 6-8 hours or high for 3-4 hours, then blend half and stir in the cream at the end. This is a hands-off way to get deep flavors.

Can I add other vegetables to make it more filling?

Yes! Mushrooms, corn, peas, or even kale stirred in toward the end of cooking are tasty additions. Just note that leafy greens should be added late to prevent overcooking.

How do I make this soup spicier?

I love adding red pepper flakes, smoked paprika, or a dash of cayenne pepper to bring heat to the bowl. Adding a splash of hot sauce when serving also works well for those who like to control the spice level themselves.

Conclusion

I hope you feel inspired to try this cozy, delicious Vegan Potato Soup Recipe in your own kitchen. It’s one of those dishes I turn to time and time again for comfort, ease, and genuine yumminess. Whether you’re cooking for yourself, your family, or friends, this soup brings warmth and smiles with every spoonful. I truly think once you make it, it will become a favorite in your home too!