Old-Fashioned Vegan Potato Soup

The best Old-Fashioned Vegan Potato Soup! This quick and easy creamy potato soup recipe is just like grandma used to make! Healthy, dairy-free, gluten-free, and allergy-free, this simple and budget-friendly potato soup is just 8 ingredients and made in 15 minutes! This homemade cozy rustic soup is perfect for lunch or dinner and completely customizable!

Potatoes are THE superior food and can sustain populations with their nutrients and versatility. Why not blend them up into a creamy, cozy, old-fashioned soup recipe? This dairy-free version of the classic no-frills soup will make you feel like you're at grandma's house cozied up at the table with a bowl of warm potato soup on a cold winter day! You can make this vegan potato soup right in your own kitchen in just 15 minutes! When you need some quick and easy comfort food, this is your answer!

Just Like Grandma Used To Make

This simple, humble potato soup recipe is full of nostalgia and isn't trying to be something it's not! Budget-friendly, using ingredients you already have on hand and with simple shortcuts that will make it a new go-to for you and your family! Just potatoes, some celery, onion, and garlic for flavor, non-dairy milk, and vegetable broth, all with a dash of nutritional yeast and chickpea flour for a bit of thickness and a touch of natural cheesy flavor. Healthier than the old-fashioned recipe, but still classic in texture and taste!

A Healthy Vegan Potato Soup Recipe

This healthy recipe doesn't use the typical heavy cream, dairy whole milk or evaporated milk, butter, or cheddar cheese topping. You won't find flour as a thickener or bacon as a topping. But, this rustic soup recipe will still feel just as comforting and belly-warming. It just happens to be:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free, Corn-Free)
• Oil-Free + Sugar-Free
• Grain-Free + Paleo Option
• Kid-Friendly
• Customizable Add-Ins & Toppings
• Quick 15 Minutes & One-Pot
• Easy 8 Ingredients
• Make-Ahead, Meal Prep, & Freezer-Friendly
• Great Light Lunch, Simple Side, or Dinner Entree

Ingredients For Creamy Vegan Potato Soup

• Russet Potatoes: You can do this the hard way, peel, and boil your own potatoes, OR you can use the BEST time-saving hack! Canned potatoes! I used 4 cans of ALDI brand canned whole potatoes for this recipe and it was game-changing! (They're famous too!)
• Vegetable Broth: Potatoes don't have much flavor on their own, so to make this soup extra flavorful, using vegetable broth or stock as your liquid base is key to a standout soup!
• Unsweetened Plain Non-Dairy Milk: For an extra creamy soup, I recommend using full-fat unsweetened canned coconut milk. However, you can also use light coconut milk or your standard unsweetened non-dairy milk. The type of milk will just vary the creaminess which can be compensated for later with other ingredients.
• Celery + Onion: What's a soup without some allium-sweet onion flavor and naturally salty celery? These flavors blend so well with your healthy potato soup!
• Garlic + Black Pepper: Some minced garlic and all the black pepper you want! These can be adjusted to taste, but are two flavors critical to the best soup.
• Chickpea Flour: The addition of chickpea flour helps thicken the soup without using a grain-based flavor and adds a subtle nuttiness to the soup. You can increase the amount depending on how thick you want your soup.
• Nutritional Yeast: Along with the chickpea flour, nutritional yeast gives your vegan soup a delicious umami "cheesy" flavor without having to add in any actual cheese (or mock cheese!)

What Is The Best Kind Of Potato For Potato Soup?

For a creamy and flavorful potato soup, use russet potatoes or Yukon gold. These potatoes have a high starch content which leads to a naturally creamy, thick, and hearty soup.

Do Potatoes Have To be Peeled For Potato Soup?

For this creamy soup, you should peel the whole potatoes if you're not using canned potatoes. If you opt to leave the peels on, note that the soup will have more texture and may be more difficult to blend smooth.

Do You Have To Boil The Potatoes First?

If you use canned potatoes, you do not have to peel or boil them. If you use whole potatoes, peel, and dice them before adding them to the soup. You'll need to cook the soup an extra 10 minutes or so, but the smaller you dice the potatoes, the quicker the raw potatoes will become soft enough to blend smooth.

How To Add More Flavor To Your Potato Soup

• Add More Nutritional Yeast: You can increase the amount of nutritional yeast in this soup to give it a cheesier flavor.
• Use Vegetable Stock: You technically can use water for this soup, but using flavorful vegetable stock, homemade or a quality store-bought, will guarantee a flavorful soup base. If you opt for a no-salt-added broth, make sure to salt the soup to taste.
• Add Aromatics & Herbs: Toss in a bay leaf, use dried herbs like sage, thyme, or rosemary. You will taste AND smell the cozy vibes now! (Remove the bay leaf or any whole herbs before blending!)
• Spice It Up: I love lots of black pepper in this soup, but also try adding in some chipotle powder, cayenne, or even a dash of hot sauce!
• Chickpea Miso or Coconut Aminos: If you want an unexpected umami flavor, add in a teaspoon of chickpea miso or a tablespoon or two of coconut aminos!
• More Veggies: You can boil and blend in other veggies to this soup besides just the classic celery and onion! Try carrots, bell pepper, or swap the onion for leeks!

The Best Toppings For A Vegan Potato Soup

• Coconut Bacon or Eggplant Bacon
• Vegan Cheddar Cheese Shreds or Parmesean
• Scallions or Chives
• Vegan Sour Cream
• Pickle Relish or Sourkraut
• Crumbled Gluten-Free Crackers or Chips

How To Make Old-Fashioned Potato Soup

1. Drain and rinse your potatoes (or wash, peel, and chop whole potatoes) and prep your veggies.
2. Add the chopped veggies and flour to a large soup pot to sweat and soften before adding the potatoes.
3. Add the broth and non-dairy milk, bring to a boil, cover, and cook for 10 minutes.
4. Use an immersion blender to blend the soup until smooth and adjust seasonings to taste.

How To Thicken The Soup Without Flour

Chickpea flour is what thickens the soup. This grain-free flour and be adjusted to your preference. You can leave it out entirely if you plan on blending your soup completely smooth, without any potato chunks. You can add extra chickpea flour right before you blend the soup too if you want it thicker. If you want to keep this soup paleo, you can add a tablespoon of arrowroot or potato starch.

Ways To Blend The Creamy Soup

For a silky smooth potato soup, I recommend using an immersion blender to blend the soup right in the pot it's cooked in. You can also carefully transfer the soup in batches to a large blender. For a chunky, rustic soup, you can use a potato masher.

Additional Pro Tips

• In lieu of canned or whole potatoes, you can use frozen cubed potatoes!
• Swap half a cup of the veggie stock with half a cup of the liquid in the canned potatoes for secret, starchy, creamy goodness!
• The soup thickens as it cools. Save some extra veggie broth or potato liquid to add to the soup when you reheat leftovers!

How To Store Leftovers

Allow your soup to cool completely before storing an airtight container in the fridge for up to 5-6 days. This also works if you plan on meal-prepping the soup.

How To Reheat

You can reheat bowls of individual portions in the microwave or large batches on the stove. Add a splash of veggie broth, potato liquid, or water to loosen up and thin the soup again.

How To Freeze

You can freeze the soup by cooling it completely and freezing in a freezer-safe container or storing it in portions in freezer-safe bags. Lay the bags flat until the soup is frozen solid. Thaw overnight in the fridge. Frozen soup will be best used within 6-8 months.

Make It In The Slow Cooker

Since this soup takes only 15 minutes, it's probably not the way to go. However, if you are using whole raw potatoes, add your ingredients, except the chickpea flour and nooch, to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add the flours, adjust seasonings, and mash or blend your soup.

More Vegan Soup Recipes:

• Vegan Broccoli Cheddar Soup
• Vegan & Gluten-Free Chicken Noodle Soup
• Gluten-Free Pasta e Fagioli
• Curried Pumpkin Soup
• Spicy Chipotle Black Bean Soup
• Easy Slow Cooker Vegan Chili
• Vegan Tomato Soup
• Vegan Crema de Malanga
• Carrot Ginger Soup

Print

Who's ready for a bowl of cozy creamy soup? You can never go wrong when potatoes are involved!

So tell me:

+ How do you like to top your potato soup?

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