There’s nothing quite as comforting as a bowl of creamy potato soup, and this vegan version delivers all the rich, velvety goodness you crave—without a hint of dairy. Even skeptics and picky eaters will be amazed at how flavorful and satisfying this soup is, making it a go-to favorite for chilly evenings or family get-togethers. A medley of sautéed onions, celery, and carrots forms the aromatic base, while heaps of tender, simmered red potatoes are blended together with plant-based milk to create a silky-smooth, luscious texture.
Topped with your favorite garnishes—vegan sour cream, shredded plant-based cheese, sliced green onions, or even crispy vegan bacon—this soup is endlessly adaptable. Whether you ladle it straight from the pot or dress it up for a crowd, every spoonful is pure comfort. Hearty, wholesome, and ready in under an hour, this soup is proof that plant-based comfort food can truly delight everyone around the table.
Creamy Vegan Potato Soup
Print RecipeIngredients
- 1/2 cup vegan margarine
- 2 yellow onions, chopped
- 3 stalks celery, chopped
- 3 carrots, sliced into thin rounds
- 8 cups water
- 8 cubes vegetable bouillon
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground black pepper
- 5 pounds red potatoes, peeled and cubed
- 4 1/2 cups unsweetened soy milk, divided
- 1 cup vegan instant potatoes
- 1 tablespoon cornstarch
Instructions
In a large stockpot over medium heat, melt the vegan margarine. Add chopped onions, celery, and carrots, and sauté until the vegetables become soft, about 10 minutes.
Pour in the water and stir in vegetable bouillon, salt, and black pepper. Add the cubed potatoes. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15 minutes.
Stir in 4 cups of the soy milk along with the vegan instant potatoes, mixing until fully dissolved for creaminess.
In a small bowl, whisk the remaining 1/2 cup soy milk with cornstarch until smooth. Pour this slurry into the soup, stirring well. Continue to cook over low heat for 5–10 minutes, stirring frequently, until the soup is thickened and heated through.
Notes
Tips:
For extra creaminess, use a potato masher or immersion blender to partially blend the soup before adding the cornstarch mixture. If you want to make it even heartier, toss in a handful of frozen corn or peas during the last few minutes of cooking. Don’t skip the garnishes—they add both flavor and texture. Adjust seasonings at the end to taste, and store leftovers in an airtight container for up to 3 days.