This Vegan Potato Soup is rich, creamy and easy to make with tender potatoes, sautéed onions, garlic, leeks and dairy-free milk. There’s nothing like a cozy and comforting bowl of soup to warm you up on a cold day. It’s a healthy and delicious option that the whole family will love! Vegan, gluten-free, dairy-free, paleo, Whole30 compliant and includes slow cooker and Instant Pot instructions.
PIN HERE for later and follow my boards for more recipe ideas
Easy Creamy Potato Soup
It’s soup season and everyone needs to have a simple potato soup recipe on hand. This Vegan Potato Soup is easy to make and a family favorite. It’s creamy, comforting and the great thing about this easy soup recipe is that you can make it all year long! It’s full of flavor and seasoned to your liking with salt and pepper and it all comes together in about 30 minutes!
While this soup is nice and creamy, it doesn’t use any heavy cream. It’s made with sautéed onions, garlic, leeks and diced potatoes cooked until soft, tender and perfect. The combination of potatoes and cashew cream blended together creates a super-rich and luscious soup that is absolutely delicious on its own, or topped off with some chopped herbs and a dash of freshly ground black pepper.
Why You’ll Love This Vegan Soup Recipe
This simple homemade soup is so comforting and better than most potato soups you can order at a restaurant. And you don’t need any fancy ingredients to make it come to life! It tastes amazing on its own or with a crispy grilled vegan cheese sandwich for dipping.
Plus, it’s naturally vegan, paleo, gluten-free and Whole30 compliant.
Soup Ingredients
- Onion: you’ll need 1 medium white onions
- Garlic cloves: minced.
- Leek: finely chopped
- Potatoes: be sure to scrub and peel the skin before dicing them. You’ll need about 4 medium potatoes.
- Vegetable stock: you can use homemade vegetable stock or your favorite store brand of vegetable broth.
- Almond milk: we like unsweetened almond milk.
- Nutritional yeast: adds that cheesy flavor. You can sub with vegan cheddar if not paleo or on Whole30 or evn regular cheese if not dairy-free.
- Cashew cream: you can make your own cashew cream or use your favorite vegan cream. Full-fat creamy coconut milk works too.
- Salt and pepper: to taste.
- Fresh herbs: we like chopped fresh parsley or any chopped fresh herbs for garnish.
How to Make Vegan Potato Soup
This creamy soup is refreshingly easy to make. All you have to do is sauté the onion, add the potatoes and simmer your ingredients over low heat.
- Sauté the onion and garlic: Heat a tbsp of oil in a large pot on medium heat. Add chopped onion and cook for a few minutes then add garlic and leeks and cook for 2-3 more minutes, until aromatic.
- Add potatoes and stir in vegetable stock: Add diced potatoes, stock, milk and nutritional yeast or vegan cheese. Bring to a simmer and cook for 15-20 minutes until the potato is soft and tender.
- Blend until creamy: Turn the heat down to low. Use an immersion blender (or transfer to a blender) and blend until smooth.
- Season to taste: Stir in the cream, taste and season with salt and pepper.
- Serve and enjoy: Serve and top with some freshly chopped herbs.
Serving Suggestions
- Serve with dairy-free Grilled Cheese: Everyone loves the classic combination of a grilled cheese and creamy potato and leek soup!
- Add Crackers: Try topping your soup with grain-free crackers/
- Spice things up: add some red pepper chili flakes for some heat
- Made it a complete meal and serve with Salad: To keep things fresh and healthy, serve your soup with a simple homemade salad like my Creamy Broccoli Salad Recipe.
- Top with Vegan or regular Cheese: Sprinkle some shredded dairy-free cheese on top of your soup for added flavor and a good-looking garnish!
How to Store and Reheat
This Whole30 potato soup should be stored in an airtight container in the fridge. It will last for up to 4 days.
To reheat your soup, set it over medium-low heat. Be sure you don’t let the soup come to a boil – remove it from the heat once it’s warm. You can also pop your soup in the microwave, covered, and heat it at 15-second intervals until warm.
Can You Freeze Potato Soup?
This healthy potato soup is also freezer-friendly! Just store it in a well-covered container and let it thaw overnight in the fridge before reheating. Frozen potato soup will last for up to 3 months!
Slow Cooker Method
- Sauté the aromatics: To make slow cooker potato soup, sauté the onions in a nonstick pan over medium heat. Then add the garlic, leeks and saute for a few minutes.
- Transfer to slow cooker: Then transfer to a large 5-6-quart slow cooker. Add the potatoes, vegetable broth or stock and allow cook on LOW for 4 hours or HIGH for 2-3 hours.
- Add the cream: Stir in the cream, taste and season with salt and pepper.
- Blend: Use an immersion blender to blend soup until slightly thick and creamy. Garnish with some chopped parsley and serve with some vegan cream or coconut cream if desired.
How to make creamy potato soup in the Instant Pot
- Sauté the aromatics: For Instant Pot Potato Soup, sauté the onions in the inner pot of the pressure cooker. Then add the garlic, leeks and saute for a few minutes. Add the potatoes, vegetable broth or stock.
- Pressure cook: Place lid on Instant Pot, turn vent to SEALING position, and hit MANUAL or PRESSURE COOK / HIGH for 6 minutes. The Instant Pot will take a few minutes to reach pressure. Allow a 10-minute natural release, then do a gradual quick release to release remaining pressure.
- Add cream and adjust seasonings: When the pin drops, open the lid and stir in the cream, taste and season with salt and pepper.
- Blend:Use an immersion blender to blend soup until slightly thick and creamy. Garnish with some chopped parsley and serve with some vegan cream or coconut cream if desired.
More vegan soups you will love:
Delicious potato recipes you will love:
This Vegan Potato Soup is rich, creamy and easy to make with tender potatoes, sautéed onions, garlic, leeks and dairy-free milk. There's nothing like a comforting bowl of soup to warm you up on a cold day. It's a healthy and delicious option that the whole family will love! Vegan, gluten-free, dairy-free, paleo, Whole30 compliant and includes slow cooker and Instant Pot instructions.
- 1 medium white onion , finely chopped
- 4 garlic cloves , minced
- 1 leek , chopped
- 4 cups medium potatoes , scrubbed, peeled and diced (about 3 cups)
- 6 cups vegetable stock / vegetable broth
- 1 cup unsweetened almond milk
- 3-4 tbsps nutritional yeast or sub with 1/2 cup vegan cheddar
- ½ cup vegan cream or sub with cashew cream or full-fat creamy coconut cream
- Salt and pepper
- Fresh herbs to top
Heat a tbsp of oil in a large pot on medium heat. Add chopped onion and cook for a few minutes. Add garlic and leeks and cook for 2-3 more minutes, until aromatic.
Add diced potatoes, vegetable stock, milk and nutritional yeast or vegan cheese. Bring to a simmer and cook for 15-20 minutes until the potatoes are soft and tender.
Turn the heat down to low. Use an immersion blender (or transfer to a blender) and blend until smooth.
Stir in the cream, taste and season with salt and pepper.
- Serve and top with some freshly chopped herbs.
Sauté the onions in a nonstick pan over medium heat. Then add the garlic, leeks and saute for a few minutes. Then transfer to a large 5-6-quart slow cooker. Add the potatoes, vegetable broth or stock and allow cook on LOW for 4 hours or HIGH for 2-3 hours. Stir in the cream, taste and season with salt and pepper. Use an immersion blender to blend soup until slightly thick and creamy. Garnish with some chopped parsley and serve with some vegan cream or coconut cream if desired.
Sauté the onions in the inner pot of the pressure cooker. Then add the garlic, leeks and saute for a few minutes. Add the potatoes, vegetable broth or stock.Place lid on Instant Pot, turn vent to SEALING position, and hit MANUAL or PRESSURE COOK / HIGH for 6 minutes. The Instant Pot will take a few minutes to reach pressure. Allow a 10-minute natural release, then do a gradual quick release to release remaining pressure. When pin drops, open lid, stir in the cream, taste and season with salt and pepper.Use an immersion blender to blend soup until slightly thick and creamy. Garnish with some chopped parsley and serve with some vegan cream or coconut cream if desired.
How to store: Store in an airtight container in the fridge. It will last for up to 4 days.
To reheat your soup, set it over medium-low heat. Be sure you don't let the soup come to a boil - remove it from the heat once it's warm. You can also pop your soup in the microwave, covered, and heat it at 15-second intervals until warm.
How to freeze:
Just store it in a well-covered container and let it thaw overnight in the fridge before reheating. Frozen potato soup will last for up to 3 months!
Leave a Comment