Dinner

Creamy Vegan Potato Soup Recipe

Name: Creamy Vegan Potato Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1.5 tablespoons extra virgin olive oil; 1 onion, diced; 2-3 garlic cloves, minced; 0.5 teaspoon paprika; 0.5 teaspoon Italian herb seasoning; 1.5 lb potatoes, peeled and diced; 2.25 cups low sodium vegetable broth; 1 cup unsweetened plant-based milk (room temperature); 0.25 cup all-purpose flour; 0.5 tablespoon low-sodium soy sauce; 0.5 teaspoon fine salt; 0.125 teaspoon freshly ground pepper; 3 tablespoons fresh parsley, chopped

ByLila Prescott September 14, 2026September 14, 2026

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Introduction

This creamy vegan potato soup is a comforting and flavorful dish perfect for any season. It combines tender potatoes with fragrant herbs and a smooth, dairy-free base for a hearty meal that everyone can enjoy.

The image shows a white bowl filled with a creamy yellow soup, filled with small potato chunks and corn pieces. The soup looks thick and smooth, with some green herbs sprinkled on top, along with a light dusting of reddish spice. A spoon is partly visible, resting inside the bowl on the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 tablespoons extra virgin olive oil
1 onion, diced

2-3 garlic cloves, minced
0.5 teaspoon paprika

0.5 teaspoon Italian herb seasoning
1.5 lb potatoes, peeled and diced

2.25 cups low sodium vegetable broth
1 cup unsweetened plant-based milk
0.25 cup all-purpose flour

0.5 tablespoon low-sodium soy sauce
0.5 teaspoon fine salt
0.125 teaspoon freshly ground pepper

3 tablespoons fresh parsley, chopped

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
Step 2: Stir in the paprika and Italian herb seasoning, then add the peeled and diced potatoes. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.

Step 3: In a separate bowl, whisk together the plant-based milk and all-purpose flour until smooth to create a slurry.
Step 4: Gradually add the slurry to the pot, stirring constantly. Add the soy sauce, salt, and pepper, then cook for an additional 5 minutes to thicken. For a rustic texture, mash a few potato chunks against the side of the pot.
Step 5: Remove from heat and stir in chopped fresh parsley. Serve hot.

Tips & Variations

Use a high-quality low-sodium vegetable broth to control the salt level effectively.
For extra protein or crunch, top your soup with vegan bacon bits.
Always use room temperature plant-based milk in the slurry to prevent curdling.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of plant-based milk if the soup becomes too thick when reheated.

How to Serve

A close-up view of a white bowl filled with creamy yellow chowder, featuring large, soft potato chunks layered throughout the thick soup. The chowder has a smooth texture with small pieces of corn and herbs visible inside. In the center, there is a small mound of fresh green parsley leaves sprinkled with a light dusting of red spice on top. A metal spoon is partially submerged in the soup on the right side of the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this soup?

Yes, you can use russet, Yukon gold, or red potatoes. Yukon golds provide a creamier texture while russets yield a fluffier consistency.

Is this soup freezer-friendly?

Yes, this soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.