Name: Creamy Potato Veggie Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 tablespoons unsalted vegan butter; 3 tablespoons olive oil; 1 clove garlic, crushed; 1 cup celery, chopped; 1½ cups carrots, chopped; 2 cups potatoes, chopped; 3 cups raw kale; 4 cups vegetable broth; ½ cup coconut cream; ½ teaspoon Italian seasoning; ½ teaspoon onion powder; ½ teaspoon crushed red pepper; ¼ teaspoon black pepper; ¼ teaspoon salt

Jump to Recipe

Creamy Potato Veggie Soup brings together hearty potatoes, vibrant vegetables, and silky coconut cream in one satisfying bowl. This naturally dairy-free recipe delivers rich texture and layered flavor while staying wholesome and simple. Whether you need a weeknight dinner or meal-prep option, this easy soup comes together in one pot with pantry staples. If you love a comforting vegetable soup that feels nourishing yet indulgent, this recipe will quickly become a favorite in your kitchen.

Story

I first made Creamy Potato Veggie Soup on a chilly evening when I needed something warm but still packed with vegetables. I wanted a recipe that felt cozy without relying on heavy cream. So instead, I reached for coconut cream, and the result surprised me. The texture turned silky, the potatoes added body, and the kale gave the soup a fresh, vibrant finish.

Since then, Creamy Potato Veggie Soup has become my go-to when I crave a hearty vegetarian bowl that satisfies without feeling heavy. It’s flexible, forgiving, and easy to adapt. You can add chicken for extra protein or stir in chickpeas to keep it plant-based. Either way, this easy potato soup delivers consistent flavor and comfort every time.

Because the recipe uses simple ingredients and straightforward steps, you can prepare Creamy Potato Veggie Soup even on busy evenings. And once you taste that rich, velvety base combined with tender vegetables, you’ll understand why this simple soup recipe works so well.

Ingredients

3 tablespoons unsalted vegan butter
3 tablespoons olive oil
1 clove garlic, crushed
1 cup celery, chopped
1½ cups carrots, chopped
2 cups potatoes, chopped
3 cups raw kale
4 cups vegetable broth
½ cup coconut cream
½ teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon crushed red pepper
¼ teaspoon black pepper
¼ teaspoon salt

Optional additions:

½ cup cooked chicken
½ cup chickpeas

Step-by-Step Instructions

Preparing the Ingredients

Start by washing and chopping all vegetables into evenly sized pieces. Consistent cuts help everything cook at the same rate. Crush the garlic to release its natural oils. Measure the seasonings ahead of time so you can add them quickly when needed.

Heat a large pot over medium heat. Add vegan butter, olive oil, and crushed garlic. Stir gently as the butter melts fully and begins to coat the bottom of the pot.

Cooking Instructions

Once the butter melts, add celery, carrots, and potatoes. Stir to coat the vegetables in the garlic-infused oil. Cover the pot and simmer for about 20 minutes, or until the potatoes become fork-tender. Stir occasionally to prevent sticking.

Next, add the raw kale. Cover again and cook for about 5 minutes until the kale softens completely.

After the vegetables soften, remove about one quarter of the mixture. Transfer it carefully to a blender or food processor. Blend until smooth, then return the puréed mixture to the pot. This step creates the signature creamy texture of Creamy Potato Veggie Soup without adding dairy.

Now pour in the vegetable broth and coconut cream. If adding chicken or chickpeas, stir them in at this stage. Cover and simmer for another 15 minutes so the flavors combine fully.

Finally, stir in Italian seasoning, onion powder, crushed red pepper, black pepper, and salt. Taste and adjust seasoning if needed. Serve hot.

Tips for Perfect Results

Common Mistakes to Avoid

First, avoid cutting vegetables unevenly. Large chunks may stay firm while smaller pieces overcook. Instead, aim for uniform sizes.

Second, do not skip blending part of the soup. That step creates thickness and prevents a watery texture. Without it, the soup will lack the creamy consistency that defines this recipe.

Also, keep heat at medium rather than high. High heat can scorch the bottom before the potatoes cook through.

Pro Tips for Better Flavor

For deeper flavor, allow the garlic to gently sizzle in the oil before adding vegetables. This step builds a savory base.

Additionally, use full-fat coconut cream rather than light versions. It provides richer texture and makes this hearty vegetarian bowl feel satisfying.

If you want more texture contrast, reserve a small portion of diced potatoes and stir them back in after blending. That creates small tender bites throughout the soup.

Finally, garnish with fresh herbs or a drizzle of olive oil just before serving for a vibrant finish.

Serving and Storage

How to Serve

Serve Creamy Potato Veggie Soup hot with crusty bread or a simple side salad. Because it already contains vegetables and healthy fats, it works as a complete meal. You can also pair it with a grilled sandwich for a more filling dinner.

If you add chickpeas, you’ll create a plant-based protein boost. If you choose chicken, the soup becomes even more satisfying for those seeking extra substance.

How to Store Leftovers

Allow the soup to cool completely before storing. Transfer it into airtight containers and refrigerate for 3 to 4 days.

For longer storage, freeze portions for up to 3 months. When reheating, warm gently over medium heat and stir occasionally. If the soup thickens too much after chilling, add a splash of vegetable broth to loosen it.

Conclusion

Creamy Potato Veggie Soup delivers everything you want in a comforting vegetable soup: warmth, richness, and nourishing ingredients. With simple steps and flexible add-ins, this easy potato soup fits into busy schedules without sacrificing flavor. Whether you prepare it for meal prep or serve it fresh for dinner, this simple soup recipe proves that wholesome cooking can still feel indulgent.

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Frequently Asked Questions

Can I make this soup completely vegan?

Yes, the base recipe already uses vegan butter and coconut cream, making it fully plant-based. Simply skip chicken and add chickpeas if you want additional protein.

Can I use different vegetables?

Absolutely. You can substitute spinach for kale or add zucchini for extra variety. However, keep potatoes as the base to maintain the creamy structure.

How do I make the soup thicker?

Blend a larger portion of the soup or simmer uncovered for a few extra minutes. Both methods help reduce liquid and create a thicker texture.