vegan potato soup

This Instant Pot Potato Soup recipe is so easy to make and comforting. It's filled with chunks of creamy potatoes, healthy veggies, and some amazing spices. A delicious and healthy pressure cooker potato soup the whole everyone will love!

Instant Pot Potato Soup

lbs potatoes

vegetable broth

carrots,

garlic

parsley

thyme

salt & pepper

onion powder

nutritional yeast

almond milk (or unsweetened plant milk of choice)

corn starch

Green Onions

Smoky Maple Tempeh Bacon

Drizzle with Cashew Cheese Sauce

Slice and cut potatoes into 1-2&#8243; chunks and place in the Instant Pot. I prefer NOT to peel the potatoes, but do what you prefer.

Add the veggie broth, carrots, celery, salt, garlic, parsley, thyme, onion powder, and pepper to the Instant Pot with the potatoes. Lock the lid, set the valve to seal, and set the Instant Pot to cook on Manual High Pressure for 4 minutes. Once the soup is finished cooking do a &#8220;quick release&#8221; and removed the lid.

Whisk the unsweetened almond milk and corn starch together and stir into the potato soup until the soup thickens. Then, stir in the nutritional yeast until everything is well combined.

Hi, Amanda! Yes, you can. Use a large pot on the stovetop. Add all the ingredients except the almond milk, corn starch, and nutritional yeast. Bring to a boil, then lower the heat and simmer for 20-30 minutes, until the potatoes are fork-tender. Combine the almond milk and corn starch and whisk and stir into the soup until it thickens. Finally, stir in the nutritional yeast. Hope this works out for you.

Hi, Janet. It's up to you. I prefer to leave the peel on. But, I'll make a note on the post.

Thank you, Joan! So glad to hear it turned out good. Thank you for sharing.

I was worried about this one but it is delicious! Well done!!! I also added some lentils to my instant pot. Love your recipes!

Used the stove top method. Very easy to make.
Delicious!!!!!! Looking forward to my leftovers tomorrow😋

Wow, Vicki! That is so awesome. Thank you so much for sharing!!! Keep cooking.

So great!! Thank you, Shane, for such a fabulous and easy recipe. The house smelled great after the IP quick release and the soup turned out fabulous! I will definitely make this again.

I made this last week and the whole family LOVED it! Definitely making it again!

I absolutely LOVE this soup!! I added in a thawed bag of whole kernel corn, The recipe was so simple. I don't have an instant pot, so I followed your directions for doing it on the stovetop. It was perfect! I will be making this many times during the colder months. Thank you!

Nancy, that is so great! Thanks for reaching out and I'm so glad you enjoyed the soup. Blessings.

First meal we tried in the new instant pot and what an amazing meal! Thank you for sharing!

Thank you so much, Cam! I'm so glad you enjoyed it. Thanks for the comment and the rating. Blessings.

Much easier to make than other potato soups- flavorful and creamy! I added some cauliflower to it as well. Haven’t made any of your recipes that wasn’t tasty!

I didn't have celery or nutritional yeast so I left it out and it was still amazing. Quick, easy, and way more flavor than I thought. Thank you for sharing, I'm printing it out to use again!

I have made several recipes from this site and nothing disappoints. Made this soup last night and it was delicious. So easy too.

This is the only potato soup recipe I need! Its quick and easy to make and so delicious. I haven’t made any of your recipes that I didn’t love, thank you!

This soup was perfect-exactly what I was craving. I didn't use all the ingredients, but I never do with any recipes( I add what appeals to me leave out what doesn't). I only made half the recipe cause I thought I'd be the only one to eat it (I'm the only vegan in the family). Well my boys liked it and I was able to get 2 bowls before they finished it. Great recipe Shane thank you....I will be making this again except it will be the whole recipe. Lol

In what world are the potato’s soft after 4 min. That’s annoying.

Shane, not having an Instant Pot, I made this soup on my induction cook-top. I am not a fan of cornstarch (except for converting all purpose flour to cake flour); my preferred method of thickening soup that has potatoes, is to I remove some of the vegetables (primarily potatoes) together with some of the soup's liquid, blend it in my Vitamix and pour it back into the soup pot - it works amazingly and, my family, thinks that it has a more natural full-bodied vegetable flavour than when you use cornstarch or flour as a thickener.

Also, I wanted to tell you about the most amazing 5-Ingredient Vegan Biscuit recipe from https://www.cearaskitchen.com/favorite-vegan-biscuits/. Like your recipes, this one does not contain any fat and they biscuits are crispy on the outside and soft and yummy on the inside - absolutely perfect. I will admit to having made one change; I used approximately 1 cup + 2 T of unsweetened almond milk because I didn't have any coconut milk (full fat or otherwise) and will definitely make these biscuits weekly, using almond milk. Also, this time, I didn't include the add-ins, but will likely do so next time.

I thoroughly enjoy trying out new vegan recipes, so I appreciate it each time I get an email from you.

Thank you.

Forgot to rate, sorry! Definitely deserves 5 stars. I'm thinking of doubling it next time.

Just made this for the second time in a double batch. It’s even better than the first time. I think I’m addicted

This was a big hit with the family, even the meat/cheese eaters! Daughter even requested it in her lunchbox the next day. Glad I doubled so we would have enough. I used gold potatoes and only half the amount of nut. yeast it called for. Also used my immersion blender to get it to just the right consistency. Flavorful and filling, and awesome on a cold winter night. Thanks so much!

I've had many failed potato soups since going vegan because I could never find one that was creamy like I knew a good potato soup should be. I tried this one because I've never had one of your recipes disappoint, and this one didn't either. It was so good! The best potato soup I've had without milk or cheese! This will definitely go into my soup rotation!

I’ve yet to make one of your recipes and been disappointed. Every one of them are simple and delicious. You’re the first food blogger to have achieved this for my family, and I follow tons of vegan food bloggers! Awaiting your cookbook!!

This was delicious. Made as directed. Now on the menu rotation😉

So, so good! In retrospect, I did get a little too eager with the immersion blender and it came out thicker and less chunky than I had intended, but mercy it was still good! Quick, simple, and super delicious. Thanks!

Amazing! I’ve made this twice in the past week and my family loves it! I used baby carrots and omitted the nutritional yeast (because I forgot to add it the first time), and it’s delicious. Such a hearty, filling, and flavorful simple Instant Pot recipe!

Hello Shane 
Just made this today and it turned out amazing! I did not have any cornstarch so I used Tapioca flour instead. Thank you so much for all your recipes they are all awesome.

We loved this soup! Very tasty and so quick in the instant pot. I didn't use the corn starch and it was great without it. Thanks, Shane!

What an amazingly delicious soup! My changes (only due to what I had on hand) were using westsoy unsweetened soy milk and a combination of mini red potatoes and 2 russets. I'm still getting used to this WOE and cooking with my Ninja Foodi. This recipe was so simple and easy for me. Definitely a new favorite! Thank you!

Another fabulous recipe, got a thumbs up from 6 out of 6 in our family, that doesn't happen very often! Keep up the instant pot recipes, I'm' always a sucker for a quick healthy dinner!

Love this recipe! Made a batch last weekend and it's been a highlight during my week. Can't wait to try your other recipes (specifically the french toast bake, I make one every Christmas morning but haven't found a good replacement since going plant based!)

Another outstanding one, Shane! Thanks so much!!😊

Absolutely the best ever! Thank you so much for this recipe. I was a little skeptical of the 4 min in the instant pot. But Shane said so, so I did 4 min quick release. Everything was done perfectly. We each had a second bowl! Excellent, excellent; wouldn't change a thing.

I made this following your stovetop instructions. This is fantastic! I finally found a white potato recipe I like. I have tried them every way except in a soup. Pre-WFPB I thought I loved potatoes. I either ate French fries or baked potatoes covered in butter and sour cream. Without oil and dairy, I've discovered I really don't like white or sweet potatoes. This is a soup I could eat every day. Thank you so much!!

I am excited to try this one. One question, I have often found that potatoes in soup gets grainy when I freeze it. Have you had that experience and do you have any suggestions for keeping that from happening?

I make a double batch with Yukon gold. I add extra carrots &amp; celery and add red pepper flakes to give it a kick. Good stuff!

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

This thick, hearty Vegan Potato Soup is quick and easy to make using simple ingredients and very budget-friendly too. Enjoy it chunky as is, puree it until smooth and/ or get all fancy with toppings.

Vegan Potato Soup

vegan butter (or olive oil,)

onion

celery

carrots

garlic (chopped finely)

salt (Divided

tsp black pepper (plus more to taste)

bay leaf

tbsp all purpose flour (or gluten-free all purpose flour)

vegetable broth/stock

potatoes

tsp miso (Use chickpea miso

green onion, smoky crispy tofu

Heat oil over medium heat in a large saucepan. Add  onions, garlic, celery and carrots with 1/2 tsp salt and sauté 5-7 mins then add bay leaf. Sautee then add flour and sauté for anohter 2 mins. Add in half the milk and mix to pick up all the flour so that there are no dry lumps

Mix the miso in the rest of the milk, add that and the rest of the ingredients, mix well, partially cover and cook for 15-20 mins. Once the  potatoes and veggies are tender and cooked, mash and break some potatoes using a pastry cutter or fork.

Top the soup with vegan bacon or Smoky tofu bacon and chives or green onion. Store the soup in the fridge for upto 3 days

This Vegan Potato Soup is the ultimate comfort food—a plant-based twist on a classic recipe that is just as rich, creamy, and satisfying as the traditional! Gluten-Free.

The BEST Vegan Potato Soup

dairy-free butter

yellow onion, diced

garlic,

smoked paprika

black pepper,

(30 g) chickpea flour*

(470 ml) vegetable broth

(470 ml) full-fat coconut milk

(680 g) Yukon gold potatoes, diced

(35 g) dairy-free cheddar cheese (optional –

salt,

chives

Sauté Aromatics

Heat a large, heavy-bottomed pot over medium-high heat. Add the dairy-free butter; once it has melted, add the onion and sauté for 5 minutes, until translucent and slightly golden. Add the garlic and sauté for 1 minute. Then, add the nutritional yeast, paprika, pepper, and chickpea flour. Cook for 1-2 minutes, until the spices are fragrant. Scrape any &#8220;brown bits&#8221; off of the bottom of the pan with a wooden spoon &#8211; this adds flavor!

Simmer

Away: Add the potatoes, vegetable broth, and non-dairy milk and stir well. Cover and increase the heat to high, to bring the soup to a boil. Once boiling, uncover and reduce the heat to medium/medium-low. Keep the soup at a simmer, stir occasionally, and cook until the potatoes are fork-tender, 10 to 15 minutes.

Make it Creamy: 

Add the coconut yogurt and (optional) shredded vegan cheddar to the soup, then stir until totally dissolved. Carefully use an immersion blender and blend about 1/4 &#8211; 1/3 of the soup, to make the batter thicker (or transfer a portion of the soup to a blender with a vent, blend until smooth, then mix in). Season with additional salt and pepper to taste, if necessary.

Devour: 

transfer the soup into serving bowls, then top with additional cheese, chives, and/or green onions (or as desired). Serve warm; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.

A deliciously creamy and satisfying soup with the mild flavor of fresh dill and lots of umami.

Creamy Vegan Potato Soup With Dill

cashews

water

yellow potatoes

vegetable bouillon

kelp (kombu)

½ 13 ounces block firm tofu

salt

tsp extra virgin olive oil

dill

Cover the cashews with water in a microwave-safe bowl. Microwave for 30 seconds on high and then let rest for 5 minutes. Drain the water.

Add cashews and ½ cup of water to a blender and blend at high speed for 1 minute.

Make the Cashew Cream

Peel potatoes and cut into 1&quot; pieces. Put in a large pot and cover with water. Add in the piece of kelp and bring to a boil.

Once water is boiling, remove the kelp and discard. Boil potatoes 10 minutes or until a fork pushes through the potatoes easily. Meanwhile, cut the tofu into bite-size pieces.

Turn off heat and add the cashew cream, vegetable bouillon, tofu, and olive oil. Add in chopped fresh dill. Season with salt to taste.

Let soup cool about 10 minutes before serving.

Make the Potato Soup

Rich, hearty and satisfying vegan potato soup. Super easy, hugely delicious and so filling you can have it as a main course!

Creamy Vegan Potato Soup

Medium Onion (White, Yellow or Brown, Chopped)

tsp Crushed Garlic

Tbsp Coconut Oil

tsp Dried Thyme

tsp Dried Rosemary

Large Carrots

Large White Potatoes ((2.6 pounds / 1200 grams) peeled and chopped)

Vegetable Stock ((960 milliliters))

Canned Coconut Milk ((400 milliliters) Full Fat, Unsweetened)

Sea Salt and Black Pepper to taste

Chives

Add  the chopped onions and crushed garlic to a pot with the coconut oil and dried thyme and rosemary and sauté until the onions are slightly softened.

Add the carrots and potatoes (peeled and chopped) and sauté for a minute just to blend the flavors together.

Pour in the vegetable stock.

Bring to the boil and then cover the pot, turn down the heat and simmer for around 30 minutes until soft and cooked.

Remove from the heat and blend with an immersion blender into a thick creamy soup. Then add the coconut milk and stir through.

Gradually heat the soup to a simmer again so that the coconut milk flavors blend properly.

Add sea salt and black pepper to taste.

Serve with chopped chives and some delicious breads for dipping.

https://embed.mediavine.com/videos/agnw91xyrpfgsutp2wsd

Vegan Potato Soup - Loving It Vegan. Rich, hearty and satisfying vegan potato soup. Super easy, hugely delicious and so filling you can have it as a main course.

Vegan Potato Soup - Loving It Vegan

Thick, hearty and creamy Vegan Potato Soup. It's really simple to make and very budget friendly. You can enjoy it just as it is, or get crazy with toppings. I like to finish mine off with some crumbled tempeh bacon, crispy roasted potato chunks &amp; a sprinkle of parsley for a pop of colour!

vegan butter (, or olive oil, or to make oil-free omit

onions (, chopped finely)

celery (, diced)

carrots (, diced)

garlic (, chopped finely)

salt (,

black pepper

all purpose flour (,

/ 480 mls non dairy milk

/ potatoes

nutmeg (, (optional))

To a large saucepan, add the vegan butter/oil and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little colour, then add the garlic and cook for another 2 minutes.&nbsp;

Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup / 120 mls) , chopped potatoes, nutmeg and the bay leaf.&nbsp;

Stir really well then let it simmer for about 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup / 120 mls of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary.&nbsp;

Serve as it is, or with toppings. See the post above for ideas.&nbsp;

https://content.jwplatform.com/videos/QciE4kb9.mp4

Thick, hearty and creamy Vegan Potato Soup. It&#39;s really simple to make and very budget-friendly. You can enjoy it just as it is, or get crazy with toppings. I like to finish mine off with some crumbled tempeh bacon, crispy roasted potato chunks & a sprinkle of parsley for a pop of colour!

This lentil potato soup with turmeric and cumin is the perfect accompaniment to any cool or rainy day. It’s filled with anti-inflammatory turmeric, fiber, protein-rich lentils, and potassium-packed potatoes, creating a soup that’s both healing and delicious.

Lentil Potato Soup

Tablespoon of medium-high heat oil

cumin seed (whole)

1- inch of ginger (chopped)

red lentils

salt (or more to taste)

turmeric

coconut milk (for added creaminess (optional))

cayenne pepper

In a large soup pot, or dutch oven, heat oil over medium heat. Add cumin seeds. Heat about 1 to 2 minutes. Do not let cumin seeds burn.

Add onion, garlic, and ginger. Cook over medium-low heat with the lid on for 2 to 3 minutes until the onion begins to soften.

Add potatoes and red lentils and stir to coat. Add broth and bring to a gentle simmer.

Cover pot and cook over medium-low heat for 15-20 minutes until potatoes and lentils are very soft and mashable.

Add salt, black pepper, and turmeric to taste. Stir in coconut milk, if using.

The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender working in batches until you reach desired consistency.

This healthier version of classic potato soup is made with fresh veggies and flavorful Mediterranean spices. It&#039;s a quick and easy recipe that comes together in just one pot. Creamy and nutritious pure comfort in a bowl!

Healthy Potato Soup

extra virgin olive oil

yellow onion, (chopped)

carrot, (peeled and chopped)

celery sticks, (peeled and chopped)

garlic cloves, (minced)

Kosher salt

cumin

paprika

milk

Heat oil and sautée vegetables: In a large cooking pot set over medium-high heat, add extra virgin olive oil. Add the onions, carrots, celery, garlic, and potatoes. Season with kosher salt, black pepper, cumin, paprika, and turmeric. Cook the vegetables, tossing occasionally, for about 5 to 7 minutes until softened a bit.

Add the broth and simmer: Add the broth and bring to a boil for about 5 minutes, then lower the heat and cover the pot partway. Allow the soup to simmer for about 20 to 30 minutes or until the potatoes are cooked through and very tender.

Add the milk and adjust seasoning: Remove the pot from the heat, and stir in the milk. Taste and adjust for seasoning.

Use an immersion blender: Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup 1/3 at a time to a countertop blender until all the soup is smooth.

Serve: Transfer to serving bowls and garnish with a drizzle of olive oil, parsley, and chopped onions.

This ultra-creamy vegan potato soup recipe is divinely aromatic with garlic and rosemary. Perfect for a light and healthy but deeply satisfying meal.

Top 19 vegan potato soup recipes from across the web

The most viewed vegan potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Healthy Potato Soup

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Vegan Potato Soup

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Top 19 vegan potato soup recipes from across the web

The most viewed vegan potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Potato Soup

Vegan Potato Soup

The BEST Vegan Potato Soup

Creamy Vegan Potato Soup With Dill

Creamy Vegan Potato Soup

Vegan Potato Soup

Lentil Potato Soup

Healthy Potato Soup

Vegan Potato Soup Recipe

Creamy Vegan Potato Leek Soup

Vegan Potato Soup with Kale

Easy Vegan Potato Soup

Vegan Potato Soup

Vegan Potato Soup

Vegan Potato Leek Soup

Vegan Leek and Potato Soup

Quick and Easy Potato Soup

Chunky Vegan Potato Soup (Made Quic...

The most viewed vegan potato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine