Vegan Potato Soup Recipe

Published on March 20th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Vegan Potato Soup in a bowl

Sometimes, there's nothing that can compare to a hot bowl of creamy soup. This Vegan Potato Soup fits the bill because it is creamy, delicious, and not too heavy. You may have tasted potato soup that was too heavy. However, we used a combination of water, vegetable broth, and coconut milk to thin the potato soup out, so it is a perfect consistency. Flavored with garlic, shallots, and a bay leaf, this potato soup, is the perfect vegan recipe for a cold winter day. 

 

Author: Sarah Leadon
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Time & Serves

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Serves
4 persons

Ingredients

  • 1 tablespoon Olive Oil

  • 4 Garlic cloves, crushed

  • 2 Shallots, diced

  • 1/2 pound Baby Red Potatoes, peeled, cut in half

  • 1/2 pound Baby Gold Potatoes, peeled, cut in half

  • 2 cups Vegetable Broth

  • 2 cups + 2 tablespoons Water

  • 1 Bay Leaf

  • 2 tablespoons Cornstarch

  • 1 cup Full-Fat Coconut Milk

  • 1 teaspoon Salt

  • 1/2 teaspoon Black Pepper

Instructions

Place the olive oil into a large soup pot and place over a medium-high flame.

Add shallots and cook it for 2 minutes until they start to soften. 

Stir in the crushed cloves of garlic and cook for a minute until fragrant.

Stir in the potatoes and cook for 1 minute.

Stir in the vegetable broth 2 cups of water and bay leaf. Bring to a boil.

Decrease heat to medium-low. Cook the vegan potato soup for 15-20 minutes until the potatoes are tender. 

Remove the potato soup from the stove and let the soup sit for 5-10 minutes.

Place the potato soup into a high-speed blender in batches and blend on low until it reaches your desired consistency.

Combine 2 tablespoons of water and the cornstarch in a small bowl until smooth.

Return the potato soup to the pot and add the cornstarch mixture, coconut milk, salt, and pepper and stir to combine.

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
vegan potato soup, leek, recipe, broccoli, sweet potato, creamy, baked, instant pot, easy

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon