Creamy and thick vegan potato soup seasoned with rosemary and thyme is a warm and comforting soup that’s quick and easy to make in under 30 minutes!
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Potato soup is such a delicious and decadent treat! It’s thick, creamy, warm, and simple to make. This vegan potato soup has all of your favorite elements of a traditional recipe, only using vegan ingredients.
It starts with sautéd onions and garlic, the basis for flavor. Then, vegetable stock is added to create the base of the soup. Rosemary and thyme bring an herbal depth of flavor to the dish. Using Yukon Gold potatoes ensures that this soup cooks quickly and is blended into a creamy texture.
The Yukon Gold potatoes are essential. Not any potato will do in this recipe. Unlike russets, Yukon Gold potatoes have a waxy, creamy texture, making them the ideal choice for this soup.
It’s finished with plant-based cream to give this soup its luxurious finish. It’s a simple soup with only a handful of ingredients, and it comes together quickly, making it an excellent choice for a weekday dinner! It tastes even better as leftovers!
💗 Why You’ll Love This Vegan Potato Soup
- This recipe is vegan, gluten-free, nut-free, and dairy-free.
- The combination of Yukon Gold Potatoes, rosemary, and thyme creates a rich and robust flavor.
- Yukon Gold Potatoes have a natural creaminess that adds a velvety texture to the soup.
- Potatoes are a good source of essential nutrients, including potassium, vitamin C, and dietary fiber, making this a nutritious soup.
- This recipe can be customized with additional vegetables or herbs to suit personal preferences.
- It’s a great option for a quick and satisfying homemade meal.
- The flavors in this vegan potato soup deepen and improve over time, making it perfect for leftovers.
🥣 Ingredients and Notes
Yukon Gold Potatoes: The most important ingredient! Yukon Gold potatoes have a yellow skin with a creamy texture. That’s exactly what you want for a potato soup. Be sure to peel and dice the potatoes before adding them to the stock.
Vegetable Stock: If you have your homemade stock, use it. If not, I recommend using low-sodium vegetable stock to control the saltiness of the soup.
Garlic and Onions: I prefer to use a yellow or white onion with this soup. The recipe calls for two cloves of garlic, but if you are a garlic lover, go ahead and add a few more cloves.
Herbs and Spices: The herbs and spices in this soup are simple: rosemary, thyme, salt, and pepper. Feel free to get creative and add some other herbs of your choosing.
📖 Variations and Substitutions
More Vegetables: Make this a chunky potato soup by adding more veggies. For example, add celery, carrots, small broccoli, cauliflower florets, frozen corn, peas, green beans, or whatever your heart desires.
Cheesy Vegan Potato Soup: Consider adding nutritional yeast for a cheesy flavor without dairy. It contributes a savory, umami taste to the soup.
Spice it Up: If you like your soup with heat, add cayenne instead of black pepper and sprinkle some red pepper flakes.
👩🏻🍳 How to Make Vegan Potato Soup
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the vegetable broth, diced potatoes, thyme, rosemary, and bay leaf to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the potatoes are tender.
- Remove the bay leaf. Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
- Stir in the almond milk and heat the soup over low heat until it’s warmed—season with salt and pepper to taste.
- Serve the soup hot, garnished with chopped fresh parsley.
📝 Expert Tips
- Ensure uniform potato cubes for even cooking. This helps to achieve a consistent texture throughout the soup.
- Sauté onions and garlic before adding the potatoes. This enhances the depth of flavor in the soup.
- Choose a high-quality vegetable broth or make your own for a richer and more flavorful base. A good broth forms the foundation of a tasty soup.
- Simmer the soup gently rather than boiling it vigorously. This slow cooking process allows the flavors to meld and the potatoes to become tender without breaking apart.
- Allow the soup to rest for a bit before serving. This helps the flavors meld together for a more cohesive taste.
❓ FAQS
There are several ways to thicken potato soup. The easiest way to thicken potato soup is to add more potatoes. Add another cup of diced potatoes to the soup for a thicker consistency. If you’ve already added all your potatoes, create a cornstarch slurry instead. Do this by mixing equal parts of cornstarch with water. Whisk the slurry into the soup and simmer until it reaches the desired thickness.
Often, potato soup becomes watery because potatoes contain starch. When the potatoes are overcooked, the cell walls break down, releasing starch into the liquid. This excess starch can initially contribute to a thicker soup, but as the soup cools, the starch can separate from the water, leading to a watery consistency.
🍽 Serving Suggestions
Add a touch of lemon zest or a squeeze of lemon juice just before serving. This adds a bright and fresh note to balance the soup’s richness.
Garnish with fresh parsley or diced green onions, a drizzle of olive oil, a dollop of vegan sour cream, shredded vegan cheese, or a sprinkle of smoked paprika.
Add protein to your dish by serving the soup with a classic Vegan BLT made with tempeh bacon!
⚖️ Serving Size
This soup makes 4 to 6 servings, depending on the size of your bowls and your appetite!
🫙 Storage
Refrigerate: Allow the soup to cool to room temperature. Transfer the soup to an airtight container. The soup will keep in the fridge for 3 to 4 days.
Freeze: Use a freezer-safe container, leaving space at the top to account for expansion as the soup freezes. It will keep in the freezer for 2 to 3 months.
Reheating: Gently warm the soup over low heat to avoid a change in texture. You can add a bit of additional broth or plant-based milk if needed.
😋 More Vegan Soup Recipes!
Recipe
Vegan Potato Soup
Equipment
Ingredients
- 2 tablespoon olive oil or ¼ cup of vegetable broth or water
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth low-sodium
- 4 cups Yukon Gold Potatoes peeled and diced
- 1 teaspoon rosemary
- 1 tsp thyme
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup unsweetened plant milk almond or soy milk
- fresh parsley roughly chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the vegetable broth, diced potatoes, thyme, and rosemary, and bay leaf to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the potatoes are tender.
- Remove the bay leaf. Use an immersion blender or transfer the soup to a blender in batches and puree until smooth.
- Stir in the almond milk and heat the soup over low heat until it's warmed—season with salt and pepper to taste.
- Serve the soup hot, garnished with chopped fresh parsley.
Notes
-
- Ensure uniform potato cubes for even cooking. This helps to achieve a consistent texture throughout the soup.
-
- Sauté onions and garlic before adding the potatoes. This enhances the depth of flavor in the soup.
-
- Choose a high-quality vegetable broth or make your own for a richer and more flavorful base. A good broth forms the foundation of a tasty soup.
-
- Simmer the soup gently rather than boiling it vigorously. This slow cooking process allows the flavors to meld and the potatoes to become tender without breaking apart.
-
- Allow the soup to rest for a bit before serving. This helps the flavors meld together for a more cohesive taste.
- Serve topped with vegan sour cream, diced green onions, vegan shredded cheese, or a sprinkle of red pepper flakes for heat.
- The soup will keep in the fridge for 3 to 4 days. It will keep in the freezer for 2 to 3 months. Reheat the soup over low on the stovetop until warmed through.
Michelle
I’ve made this a few times now and it is such a lovely creamy soup. So glad to find a creamy vegan potato soup!
Dannii
This was so delicious and creamy. Just the kind of comfort food I needed.
Gianne
The potatoes are cooked to perfection, and the soup is so comforting. It’s a hearty and satisfying meal that I can’t get enough of!
Anjali
This soup was so comforting and delicious, and I loved that it turned out super creamy without needing any heavy cream! We served it with some crusty bread for an easy dinner!