This Vegan Potato Soup is ultra creamy, comforting and ready in 30 minutes! It’s best loaded with all the toppings: vegan sour cream, green onions, vegan cheese and vegan bacon bits.

close up of a bowl of soup with cheese, sour cream and bacon bits on top

You know those rainy days where the only thing you feel like doing is curling up with a blanket and a hot bowl of comforting soup? Well, I just so happen to have the perfect recipe for the cold and blustery days ahead!

Easy Vegan Potato Soup is so easy to make and comes together in under 1 hour. Naturally gluten and nut free, all you need are a handful of simple ingredients. You can whip up a batch either on the stovetop, in your Instant Pot, or in a slow cooker.

What’s the secret to creamy vegan soup? Coconut milk! Just 1 can of this secret ingredient will give this soup a velvety smooth finish and epic levels of creaminess without the coconut flavor.

Enjoy my vegan potato soup recipe for family dinners, or reheat the leftovers when you’re craving a bowl of comfort. Don’t forget to top each bowl with crumbly vegan bacon bits (you make your own, or these bacon bits are already vegan), roasted potato chunks, or a scoop of homemade vegan sour cream. A little shredded vegan cheese would be good as well, as well as chopped green onions.

looking down on two bowls of soup, light orange in color with sour cream and cheese, chives on top

Ingredients Needed (with substitutions)

  • Olive oil 
  • Onion and garlic 
  • Carrots 
  • Russet potatoes – Or any type of white, yellow, or red potatoes if that’s what you have at home.
  • Dried thyme – You can add in a bay leaf, oregano, or parsley if you wish.
  • Vegetable broth – Or water if needed, but broth will add more flavor.
  • Full fat coconut milk – This is the secret to this soup’s awesome creaminess! It doesn’t make the soup taste like coconut at all. If you don’t have any, use 1 cup of raw cashews and blend with a few cups of the soup instead.
  • Salt

How to Make it

You will love how easy this family-friendly soup is to make!

  1. Sauté the onion and garlic with the oil in a large soup pot on the stovetop over medium heat.
  2. Add the rest of your vegetables, thyme, and broth. Increase the heat and bring the soup to a boil. 
  3. As soon as it boils, lower the heat and simmer for about 15 minutes. It’s ready when the potatoes are fork tender. Pour in the coconut milk and add the pepper.
  4. Use a potato masher or even an immersion blender to smooth out the soup to your desired consistency. 

Season with salt to taste and serve with all the toppings!

collage of how to make the soup

Instant Pot Instructions

Begin by using Sauté mode on the Instant Pot to cook the onion and garlic in the oil for 2 to 3 minutes. Briefly turn off the Instant Pot and in add the carrots, potatoes, thyme, and vegetable broth. Stir, then secure the lid and cook on High Pressure for 9 minutes.

Release the pressure manually once it’s done, using a towel to prevent any burning. Use an immersion blender to blend the soup until it’s as smooth as you wish, and stir in the coconut milk. Season with salt and add your desired toppings! 

Crock Pot Instructions

Let your slow cooker do all the work by adding all of the ingredients (except the coconut milk and salt) into the bowl. Cook on HIGH for 4 hours or LOW for 8 hours. Once the potatoes are fork tender, go ahead and blend the soup with an immersion blender to your desired smoothness, and stir in the coconut milk. Season with salt and serve.

Tips for Success

  • When preparing the potatoes, chop them into small pieces rather than large. They’ll be easier to eat and will cook faster.
  • You don’t have to use a full can of coconut milk. You could just add a little, or half the can until the soup is as creamy as you like! It’s very customizable.
  • Pureeing the soup is optional. If you like your soup to have more texture, don’t bother blending or mashing the cooked potatoes. Personally, I like it more chunky!
  • If you don’t have an immersion blender, you can add the soup in batches to a regular blender. Alternatively, use a potato masher to mash some of the potatoes and vegetables in the pot. I prefer the potato masher!
  • Serving a crowd? Leave out small bowls with tons of toppings so your guests can customize their flavors.
  • Is the soup not thick enough? Stir in a tablespoon of all-purpose or gluten-free flour.

How to store leftovers

Leftover potato soup will stay fresh in the fridge for up to 3 days. Store the leftovers in a sealed container or in individual portions for an easy grab-and-go meal.

The soup will thicken as it cools, so go ahead and thin with a little more broth or water upon reheating. You can heat to soup in the microwave for a few minutes or over medium heat on the stovetop.

ladle holding vegan potato soup from a pot

More vegan recipes featuring potatoes

close up of a bowl of potato soup with lots of cheese, sour cream and bacon bits
4.82 stars (66 ratings)

Easy Vegan Potato Soup

This Vegan Potato Soup is ultra creamy, comforting and ready in 30 minutes! It's best loaded with all the toppings: vegan sour cream, green onions, vegan cheese and vegan bacon bits.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 8 servings

Ingredients 
 

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 3 pounds russet potatoes, peeled and chopped into small chunks
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth
  • 13.5 ounce can full fat coconut milk
  • 1/4 teaspoon black pepper
  • salt, to taste (1/2-1 teaspoon depending on your broth)

Recommend toppings

Instructions 

Stovetop

  • Warm the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes. Now add the carrots, potatoes, thyme and vegetable broth. Bring to a boil, then lower heat to a simmer and cook for about 15 minutes, until the potatoes are fork tender. 
  • Once the potatoes are tender, pour in the coconut milk and add the pepper. Use a potato masher to mash some of the soup, or blend some of the soup with an immersion blender until somewhat smooth. I prefer to leave a bit of chunky texture.
  • Taste, and add more salt as desired. Serve with toppings of choice and enjoy!

To make in an Instant Pot

  • Push the sauté feature on the Instant Pot. Add the olive oil, chopped onion and garlic and cook, stirring frequently, until the onion in translucent, about 2-3 minutes.
  • Briefly turn off the Instant Pot, and add the carrots, potatoes, thyme and vegetable broth. Give it a little stir, then place the lid on, seal and cook on high pressure for 9 minutes. Release pressure manually, using a towel to prevent any burning. Blend or mash as desired and add coconut milk, pepper and salt to taste.

To make in a Crock Pot

  • Add all of the ingredients except the coconut milk to the crock pot and cook on HIGH for 4 hours or LOW for 8 hours. Once the potatoes are fork tender, blend the soup with an immersion blender to desired smoothness, then stir in the coconut milk. Season with salt and serve.

Video

Notes

  1. Try serving with crumbled tofu bacon or tempeh bacon.
  2. If you don't want to use coconut milk, you can blend a few cups of the soup with a cup of raw cashews instead for creaminess. Or omit completely for a lighter soup.
  3. Leftovers will keep in the refrigerator for about 3 days and freezes quite well if needed.

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Sodium: 503mg | Potassium: 921mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4072IU | Vitamin C: 37mg | Calcium: 42mg | Iron: 3mg
Course: Soup
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was first published in October 2018 and has been updated to make it even more delicious!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

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Comments

  1. I made this and it was delicious. I halved the recipe because I didn’t have such a big pot but I forgot to half the thyme and the garlic and it still turned out very well. I’ll be making this again.

  2. I made it; it came out delicious. I was missing a few ingredients, but I substituted it for my favorite seasonings and I mixed sweet potatoes and celery in it.

  3. Amazing. I just made this tonight. My boys and I were talking about how good it is. I told them, “It’s another Nora recipe.” My son Matthew said, “I’m not surprised.”

    1. Thanks for those inspiring words! I’m so glad you guys love the soup! Thanks for your fabulous review and or using my recipes. Happy cooking!

  4. I absolutely hate the taste of coconut, but I loved this recipe. I only added half a can of coconut milk and blended about 1/3 of the soup. It still came out so creamy and good. I like how simple and easy it is. Reminds me of that potato soup from Black Angus lol.

  5. This was so tasty, my family loved it! I kept the potato skins on and they added a nice bit of texture to the soup as well as nutrition. Your tip to use the potato masher right in soup was great, ended up with a nice chunky texture. I will say that I could taste the coconut flavour a bit but my family could not so might just be because I knew it was in there? But now that I’m eating the leftovers and its “settled” I can’t taste coconut anymore.

    Anyway thanks for a big winner!

    1. You are welcome, Laura! I’m glad your family loved the soup! I appreciate your wonderful feedback!

  6. As always, you are a recipe genius!! You have been my go to since I became vegan years ago. I always search your recipes first in hopes of finding what I’m looking for. This was EXACTLY what I was looking for!! I added cabbage and your addition of coconut milk was genius! My husband has been sick, and as soon as he tasted it he was happy with this creamy and delicious soup. I doubled it so that we could enjoy it over the next few days. I highly recommend this recipe!

    1. Hi Lillian. Your kind words have made my day! I so appreciate you using my recipes! I’m glad the soup brought comfort to your husband! Thank you for sharing your fabulous review and feedback! Wishing you lots of happy cooking!

  7. Wowza!!!! Seriously another “Fantastic”recipe! If anyone is on the fence to make this, please hop off immediately!

    This has got to be the best vegan creamy potato soup ever & the easiest, simple recipe to follow with limited needed ingredients!

    I just finished making this (I also added 1/2 cut off the cob of corn, and per recommendation options added a bay leaf) once (low sodium) veggie broth was added to pot. Once finished cooking I took approximately 3/4 of the liquid/broth & 1/3 of the cooked veggies from pot-
    (As per your recommendation options, as I wanted a creamier broth) & added in 1 can organic coconut milk into the vitamix & turned on soup setting for a couple of minutes, adding 1 tsp or a little less salt (to taste), than poured back into original pot with remaining broth & veggies!

    Okay, I’ll be back to try another recipe that you graciously share with all of us searching for something of substance that also tastes amazing! Grateful in Southern, California!

  8. This was sooooo delicious 😋! I am trying to eat less dairy and gluten due to a chronic inflammatory disease called sarcoidosis. I have made several of your recipes in the past 2 weeks and they all fantastic! I love potato soup, but thought you needed milk did that creamy texture…..WRONG! I used half a can of coconut cream and a little extra water and it was great. Thank you for helping me to still be able to eat yummy meals that I can feel good about!

    1. Hi Hillary. Diet restrictions are challenging. Sending my compassion to you. I am thrilled you loved the potato soup, as well as the other recipes you are able to enjoy! Thank you for sharing your fabulous review and feedback!

  9. Delicious! Comforting like a warm hug.
    I kept the skins on the potatoes (faster prep time and more nutrition), added a can of peas (drained and rinsed), and added a tablespoon of apple cider vinegar for a rich flavor! I will make again. Thanks Nora, your recipes don’t ever disappoint!

  10. Thank you for this simple, but amazing recipe! I just finished making it, and it tastes lovely! Comforting and delicious – What could be better! I did alter the recipe a tiny bit — My husband and I always seem to choke on black pepper, and it’s a bit spicy for me, so I used a little white pepper instead, which is a little milder. Also, because we are watching our cholesterol, I used light coconut milk – but it is still a very nice consistency. I will be taking some over to a friend who is going through a hard time. I know she’ll love it!

    1. Hi Robin. I agree that this soup is comforting! How great that you and your husband loved it! Thanks for your fantastic feedback and review! How kind to take some to your friend!

  11. I love this recipe! I’ve made it many times on the stove and in my crock pot. It’s incredibly easy to make and so delicious! I love to add sriracha for some spice.

    1. I’m thrilled you are loving the recipe! A little spice sounds delicious! Thank you for your fantastic feedback and review!

  12. I have it on the stove right now and it is smelling delish! Can’t wait for it to be done, it’s tonights supper! I love potatoes so how can you go wrong. The only thing I didn’t have russet only some gold in the house to use up so I hope it will be ok? fingers crossed!

    1. Hi Karla. Oh, isn’t the smell of cooking soup wonderful! I love potatoes too and this is a fabulous dinner choice! I think your soup is going to be wonderful! Enjoy!

  13. This recipe is delicious. I have IBS and I made it without onions and garlic and it was so, so tasty and really easy to make!!!!

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