This vegan potato soup recipe is creamy and comforting—without any cream. We love it with toppings like vegan bacon and green onions!
We’re obsessed with this vegan potato soup recipe! Easy to make with 10 key ingredients, it has a thick and creamy texture and rich, smoky, tangy flavor. If you have any leftovers, it tastes even better on the second day, but in our house, a pot of this soup never lasts long.
The magic of this vegan soup is that it’s super creamy…but not from cream. Blended potatoes and white beans are what make it rich and velvety. On a cold day, it’s a perfect warming, good-for-you meal. I think you’ll love it!
Vegan Potato Soup Ingredients
Tasting this soup, you’d never guess that it’s totally plant-based. It’s creamy, comforting, and flavorful, thanks to these ingredients:
- Potatoes – You can’t have potato soup without them! I highly recommend using Yukon Gold potatoes for this recipe. They have a creamier texture than russet potatoes, and they add to the soup’s rich golden color.
- White beans – Instead of using heavy cream or flour to thicken the soup, I blend in white beans! They make it super luscious and smooth, and they add a boost of plant-based protein. Use canned beans, or cook your own.
- Onion and garlic – For savory flavor. Tip: If you’d like to add extra veggies to this soup, toss in some chopped celery and carrots along with the onion.
- White wine vinegar, lemon juice, and Dijon mustard – They combine to make this soup super bright and tangy. Yum!
- Smoked paprika – For rich, bold, and smoky flavor.
I round out this recipe with soup basics like vegetable broth, olive oil, salt, and pepper.
Find the complete recipe with measurements below.
How to Make Vegan Potato Soup
To make this soup, you’ll start by sautéing the onion until tender, then adding the garlic, vinegar, broth, potatoes, and beans and simmering until the potatoes are tender.
Next, blend half the soup. I like my soup with some texture, so I only puree half of it here. To do this, I transfer half the soup to my upright blender with the remaining ingredients, puree it, and then stir it back into the pot. An immersion blender would also work well for this step.
Finally, mash the potato chunks. After I puree half the soup, I use a potato masher to gently smash the remaining diced potatoes and white beans. The soup will still be slightly chunky, but the chunks will almost melt into the hot, creamy base, yielding a delicious velvety texture.
That’s it!
Serving Suggestions
To make this soup extra-comforting and delicious, load it up with classic baked potato fixings! Here are a some toppings we love:
- Vegan cheese shreds
- Chopped green onions or chives
- Crispy vegan bacon (both my tempeh bacon and coconut bacon bits are great here!)
- A scoop of cashew cream (especially the sour cream variation in this recipe!)
Enjoy a bowl of this soup as a meal on its own, or pair it with crusty bread or homemade focaccia. I love it with a hearty salad like my broccoli salad or kale salad too.
How to Store
This vegan potato soup keeps well in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop or in the microwave. It will thicken somewhat in the fridge, so add water as needed to thin it to your desired consistency.
More Vegan Soup Recipes
If you love this recipe, try one of these vegan soups next:
Vegan Potato Soup
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large white onion, chopped
- ½ teaspoon sea salt
- 4 garlic cloves, chopped
- 1 tablespoon white wine vinegar
- 4 cups vegetable broth
- 1½ pounds Yukon Gold potatoes, about 5, chopped
- 1½ cups cooked white beans, drained and rinsed
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ teaspoon smoked paprika
- Freshly ground black pepper
Optional toppings:
- Green onions or chives
- Coconut or tempeh bacon
- Cashew sour cream
- Vegan cheese shreds
Instructions
- Heat 2 tablespoons of the olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.
- Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer for 30 minutes.
- Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.
- Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.
