Name: Vegan Potato Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons vegan butter; 1 large yellow onion, diced; 1/2 cup celery, diced; 2 carrots, diced; 1 teaspoon salt; 4 garlic cloves, minced; 4 Yukon Gold potatoes, cut into bite-size pieces; 2 cups soy milk; 3 cups vegetable broth; 1 bay leaf; 2 tablespoons parsley, chopped; Black pepper to taste; Tempeh bacon, optional

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Vegan Potato Soup is the ultimate comfort food when you want something warm, filling, and easy to prepare. This rich and satisfying soup delivers all the classic flavors of traditional potato soup without any dairy. Instead, it uses plant-based milk and simple pantry ingredients to create a creamy texture that feels indulgent yet wholesome. Best of all, this recipe comes together in just 25 minutes, making it perfect for busy weeknights. If you’ve been searching for a reliable, cozy, and flavorful one pot vegan meal, this recipe will quickly become a favorite in your kitchen.

Story

The first time I made Vegan Potato Soup, I wanted something hearty but simple. I had Yukon Gold potatoes on the counter and a few classic soup vegetables in the fridge. Instead of making a complicated dinner, I decided to turn those ingredients into a creamy, dairy free potato soup that felt both nostalgic and nourishing.

What makes Vegan Potato Soup so satisfying is its balance. The Yukon Gold potatoes create a naturally buttery texture, while soy milk adds creaminess without heaviness. Unlike many soups that require blending or special techniques, this creamy Yukon gold soup thickens beautifully as it simmers. Even better, you only need one pot, which means less cleanup and more time to enjoy your meal.

Over time, this Vegan Potato Soup became my go-to 20 minute soup for cool evenings. It works as a full dinner, especially when topped with tempeh bacon or crispy chickpeas. Because it relies on pantry staples and fresh vegetables, it always feels accessible and dependable. If you want a simple, comforting recipe that delivers every time, this one pot vegan meal truly stands out.

Ingredients

2 tablespoons vegan butter
1 large yellow onion, diced
1/2 cup celery, diced
2 carrots, diced
1 teaspoon salt
4 garlic cloves, minced
4 Yukon Gold potatoes, cut into bite-size pieces
2 cups soy milk (or oat or cashew milk)
3 cups vegetable broth
1 bay leaf
2 tablespoons fresh parsley, chopped
Black pepper to taste
Tempeh bacon, optional for topping

Step-by-Step Instructions

Preparing the Ingredients

Start by washing and peeling the Yukon Gold potatoes if desired, then cut them into evenly sized bite-size pieces so they cook at the same rate. Dice the onion, celery, and carrots into small, uniform pieces to create a consistent texture throughout the soup. Mince the garlic finely so it distributes evenly and releases maximum flavor. Measure the milk, broth, salt, and other ingredients ahead of time, which makes the cooking process smooth and efficient. Preparing everything before heating the pot helps this Vegan Potato Soup come together quickly.

Cooking Instructions

Place a Dutch oven over medium heat and melt the vegan butter. Once melted, add the diced onion, celery, carrots, and salt. Sauté for about three minutes until the vegetables begin to soften and release their aroma. Then add the minced garlic and cook for one additional minute until fragrant, stirring constantly to prevent browning.

Next, add the potatoes, soy milk, vegetable broth, and bay leaf. Stir well, then increase the heat slightly to bring the soup to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot. Let the soup cook for about 15 minutes, or until the potatoes become tender and easily pierced with a fork.

After the potatoes soften, remove the bay leaf. Stir in the chopped parsley and freshly ground black pepper. Taste and adjust seasoning if needed. Ladle the Vegan Potato Soup into bowls and top with tempeh bacon if desired. Serve immediately while hot and creamy.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid cutting the potatoes too large, as oversized pieces require longer cooking and may result in uneven texture. At the same time, do not cut them too small because they can break down excessively and turn the soup mushy. Maintain a gentle simmer instead of a rolling boil, since high heat can cause plant-based milk to separate. Also, do not skip seasoning in layers. Adding salt during the sauté stage builds depth early and creates a more balanced dairy free potato soup.

Another common issue involves overcooking the garlic. Garlic turns bitter if browned too much, so cook it briefly and stir constantly. Finally, always remove the bay leaf before serving to prevent an unpleasant bite.

Pro Tips for Better Flavor

If you prefer an even creamier texture, lightly mash a few potato pieces directly in the pot before serving. This thickens the broth naturally without needing flour or cornstarch. For deeper flavor, use a rich vegetable broth rather than water. You can also stir in a small splash of unsweetened oat milk at the end for added silkiness.

Fresh herbs brighten the finished soup, so consider adding extra parsley or chopped chives as garnish. For texture contrast, sprinkle crispy roasted chickpeas or tempeh bacon on top. These additions transform this creamy Yukon gold soup into a satisfying one pot vegan meal that feels complete and hearty.

Serving and Storage

How to Serve

Serve Vegan Potato Soup hot in wide bowls to showcase its creamy texture. Pair it with crusty bread for dipping or a simple green salad for contrast. Because this recipe contains protein from soy milk and fiber from potatoes and vegetables, it stands well as a complete 20 minute soup dinner. You can also add toppings like vegan sour cream, chopped chives, or roasted chickpeas to personalize each bowl and add texture.

How to Store Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to three days. Keep in mind that this dairy free potato soup thickens as it sits because the potatoes continue to absorb liquid. When reheating, add a splash of milk or vegetable broth to loosen the texture and stir gently over medium heat until warmed through. Avoid overheating, which can change the consistency.

Conclusion

Vegan Potato Soup proves that simple ingredients can create deeply comforting meals. With Yukon Gold potatoes, plant-based milk, and classic vegetables, you get a creamy texture and satisfying flavor in just one pot. Because it cooks in about 20 minutes, it fits easily into busy schedules while still delivering warmth and heartiness. Whether you enjoy it plain or topped with tempeh bacon and fresh herbs, this recipe offers dependable comfort every time you make it.

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Frequently Asked Questions

Can I make Vegan Potato Soup gluten free?

Yes, this recipe is naturally gluten free as written, provided your vegetable broth and plant-based milk are certified gluten free. The soup does not require flour or thickeners, since the potatoes create a creamy consistency on their own.

Can I freeze this dairy free potato soup?

You can freeze it, but the texture may change slightly due to the potatoes and plant-based milk. For best results, cool the soup completely, store it in freezer-safe containers, and thaw it overnight in the refrigerator before reheating gently on the stove with added broth or milk.

Which plant-based milk works best?

Unsweetened soy milk provides the creamiest and most neutral result. However, oat milk or cashew milk also work well in this creamy Yukon gold soup. Always choose unsweetened varieties to maintain the savory flavor profile.