This vegan potato soup will soon be your go to creamy pureed soup to help keep you warm during the winter months! It’s gluten free, super flavourful, and nutrient packed.
Arguably, one of the only redeeming qualities of a Canadian winter is that soup just tastes THAT much better. I mean, how can you beat coming inside from the cold and having a delicious soup warm you up from the inside out? There’s nothing better than that!
So now that the winter is officially in full swing, I thought it would be the perfect time to whip up one of my favourites – the best potato soup recipe!
Table of contents
Why This Recipe Works
The best potato soup recipe has everything you could ever want in a warming meal. Here’s why I love it:
- Creamy
- Requires simple ingredients
- High in protein and fibre
- Can be made in one pot
- Insanely easy to prepare
Have I sold you yet?
Key Ingredients
Potatoes – for this recipe, we used Yukon gold potatoes because they have a creamy texture and a slightly buttery taste compared to other potato varieties, which really helps to elevate this vegan potato soup.
Soy Milk – This recipe uses soy milk to add creaminess to the soup while also adding extra protein. Cashew milk would also be a good alternative to use in this recipe, however it may not provide the same amount of protein to the soup unless it’s been fortified. So make sure to check the label if you choose to use cashew milk instead.
Nutritional Yeast – What is a vegan soup without a bit of that NOOCH? The nutritional yeast not only adds a delicious cheesy flavour to the vegan potato soup but, similar to the soy milk, it helps increase the protein content to help boost the staying power of the soup.
Croutons – We made some homemade croutons from scratch using some stale bread and a bit of olive oil. But if you just can’t be bothered and want to get dinner on the table state, you can use store bought croutons instead.
How to Make This Recipe
Step 1: Place a large soup pot over medium-low heat. Add the olive oil and butter. Once the butter melts, add the onion and celery. Saute until translucent, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Season with salt and pepper.
Step 2: Add the flour and stir to coat the veggies.
Step 3: Slowly stir in the broth and milk, then add the potatoes. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
Step 4: Add the sour cream and nutritional yeast over low heat, stirring to combine. Heat on low for 5-10 minutes, stirring occasionally, until the mixture is heated through.
Step 5: Remove the pot from heat, then use an immersion blender to puree the soup to desired smoothness, leaving a few chunks of potato as desired.
Step 6: Ladle soup into bowls, then top as desired with chopped chives, sour cream, and croutons.
Step 7: To make the croutons, place a small skillet over medium heat. Add the olive oil, and once it is shiny, add the bread cubes. Toss to coat the cubes in the oil, then toast over medium-low heat for 5-6 minutes, stirring often, until the cubes are golden brown and crispy. Remove the croutons from heat and add the smoked paprika and salt. Toss to coat, then serve as desired as a soup topping.
Expert Tips
To puree the soup, we like to use an immersion blender because so that everything stays in one-pot and keeps things low mess. But if you don’t have an immersion blender on hand – no problemo! You can puree the soup by ladling the contents into a high speed blender or food processor. Just be mindful of the heat of the soup if your blender is plastic- you may need to give it some time to slightly cool.
Recipe FAQs
I personally love to add some crunchy texture to my soups so I’d suggest topping this off with sunflower seeds or crispy chickpeas. If you don’t need to make this vegan, it would also taste totally delish topped with some crispy bacon (or tempeh bacon to keep it vegan) and some sharp cheddar cheese.
You certainly can! This soup has enough calories, protein, and fibre to serve as a main dish that won’t leave you hungry an hour later. But obviously, follow your hunger cues and add sides if necessary!
This vegan potato soup should last about 5 days in the fridge and 6 months in the freezer.
Using Yukon gold potatoes is one of the secrets to making this soup extra creamy – but the additional of vegan sour cream, flour and soy milk also helps to boost up the cream factor.
More Recipes You Might Like
Here are some more of our favourite vegan soup recipes on the blog!
- Tomato Soup (Creamy & Protein Packed)
- Sweet Potato Curry Soup
- Butternut Squash Soup with Red Lentils
- Roasted Cauliflower Soup with Parsnips
What are some of your favourite pureed soups to keep you warm during the winter months? Let me know in the comments if you’ve tried the best potato soup recipe!
BEST Potato Soup Recipe | Vegan, Creamy with NO Cream!
Ingredients
- 2 teaspoons olive oil
- 1 tablespoon vegan butter
- 1 small onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup gluten free flour tested w/ Bob’s Red Mill GF All-Purpose Baking Flour
- 2 cups vegetable stock
- 2 cups unsweetened soy milk
- 1 ½ lbs peeled Yukon gold potatoes cut into ½’’ cibes
- 1 cup vegan sour cream
- ¼ cup nutritional yeast
Croutons:
Additional toppings:
- Chopped green onions or chives
- Vegan sour cream
Instructions
For the soup:
- Place a large soup pot over medium-low heat. Add the olive oil and butter. Once the butter melts, add the onion and celery. Saute until translucent, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Season with salt and pepper.
- Add the flour and stir to coat the veggies.
- Slowly stir in the broth and milk, then add the potatoes. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
- Add the sour cream and nutritional yeast over low heat, stirring to combine. Heat on low for 5-10 minutes, stirring occasionally, until the mixture is heated through.
- Remove the pot from heat, then use an immersion blender to puree the soup to desired smoothness, leaving a few chunks of potato as desired.
- Ladle soup into bowls, then top as desired with chopped chives, sour cream, and croutons.
For the croutons:
- Place a small skillet over medium heat. Add the olive oil, and once it is shiny, add the bread cubes. Toss to coat the cubes in the oil, then toast over medium-low heat for 5-6 minutes, stirring often, until the cubes are golden brown and crispy.
- Remove the croutons from heat and add the smoked paprika and salt. Toss to coat, then serve as desired as a soup topping.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
lily says
are the calories on your website per serving or for the whole. just made this recipe tonight and was wondering about the calories.
Abbey Sharp says
Per serving!
Rehoboth says
Wonderful recipe
Rehoboth says
Awesome post
Bailey says
Can you tell me if you use unsweetened milk or vanilla? When I click on the link to the milk it leads to be the Amazon link showing vanilla. I can’t wait to try this.
Abbey Sharp says
Unsweetened. For some reason the amazon link defaults to vanilla but unless you want vanilla flavoured soup definitely opt for unsweetened lol
Alejandra says
Hi Abbey!
How can we make this soup without an immersion blender??
Abbey Sharp says
Yeah I don’t see why not!
Hadley says
So good and so cozy! Perfect for the winter months! Super easy to make and really satiating. Like healthy mashed potatoes but in soup form! I’m sold!
Abbey Sharp says
Yayyyy so glad
Richard Tunner says
Loved it! Super yummy and was a huge hit with the meat lovers as well. I used a large shallot instead of an onion because it’s all I had. It turned out perfect! Can’t wait to try more of your recipes. Thank you!