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Say hello to this easy and delicious vegan potato soup recipe! It’s made in one pot using 12 simple ingredients and can be made on the stovetop, in the slow cooker or Instant Pot, if desired. Perfect for a cold day when you’re craving something warm and cozy.
This classic potato soup combines two of my favorite things: vegan soups and potato recipes. And while I’ve snuck potatoes into several of my other vegan soup recipes (see this Vegan Beef Stew, Leek and Potato Soup, Vegan Corn Chowder), I was missing a classic vegan potato soup recipe that let’s the beauty of russet potatoes shine.
It’s a simple recipe, but packs so much flavor, heartiness, and is honestly even better tasting the next day. The whole family will love this $10 dinner.
Why You’ll Love This Cheap Vegan Meal
- It’s cheap and filling. Potatoes are one of the best filling and budget-friendly staples that can keep for several weeks when stored in a dark, dry, cool place in your pantry. I can regularly find 10 pound bags of russet potatoes on sale in my area for less than $3.
- Great way to use up leftover vegan sour cream and bacon. I regularly make this recipe when I need to use up my homemade Cashew Sour Cream. I also always have my Vegan Tempeh Bacon on hand in the freezer to add to meals for a boost of protein and flavor.
- Reheats well for lunches. Make a pot of this creamy soup on Sunday night, portion into individual glass storage containers and reheat all week long for a cozy lunch. It’s the perfect hearty soup for reheating on rainy days and throughout cold winters.
Ingredient Notes
- Flour: Combined with vegan butter, all-purpose flour is used to create a roux, which helps to thicken the soup with an extra creamy mouthfeel.
- Broth: Use full-sodium vegetable broth or vegan chicken broth. If you are using low-sodium vegetable broth, you may want to season with additional sea salt to taste.
- Milk: Traditional potato soup is typically made with a combination of milk and heavy cream. For this potato soup, you will need an unsweetened, plain non-dairy milk (like almond milk, cashew milk, store-bought oat milk or soy milk) as well as a can of full-fat coconut milk for a heavy cream substitute (the coconut flavor is very, very mild). Avoid using a homemade oat milk in this soup – the heat is likely to cause it to become slimy.
- Potatoes: The best potatoes to use in this potato soup are russet potatoes. They have a higher starch content compared to waxy potatoes like red potatoes. If preferred, you can make this soup with peeled Yukon gold potatoes.
- Vegan bacon: Use any store-bought bacon of choice, or go the homemade route and try my Smoky Tempeh Bacon Strips (it’s typically cheaper than store-bought bacon).
- Vegan sour cream: I use my homemade cashew cream because I can usually make it with pantry staples I already have on hand, but any store-bought vegan sour cream of choice works great. If I am using store-bought, I prefer and recommend the brand Kite Hill.
- Vegan cheese: Any vegan cheddar cheese shreds of choice will work well (and use any you have leftover to make my Slow Cooker Roasted Cauliflower Soup or Crispy Refried Bean Tacos). I usually use the cheapest option because all of the ingredients are relatively the same. Alternatively, you can replace the cheddar cheese with 1/2-3/4 cup nutritional yeast.
- Chives: Fresh or dried chives work well in this soup. You can also swap the chives for green onions. Use what you have.
For the full ingredient list and measurements, scroll down to the recipe card at the bottom of this post.
How to Make Vegan Potato Soup
- Sauté onions and garlic. In a large pot over medium heat, warm 3 tablespoons of vegan butter. Add the onion and 1/2 teaspoon of salt and sauté until translucent, about 3-4 minutes. Add the garlic and sauté for another minute, stirring frequently to prevent burning.
- Stir in the flour. Add 1 additional tablespoon of butter and allow to melt. Once melted, stir in the flour for 1 minute until the hydrated and thickened.
- Add the potatoes and liquids. Next, stir in the broth, coconut milk, non-dairy milk, potatoes, and remaining 1/2 teaspoon of salt. Bring to a boil.
- Simmer until the potatoes are fork tender. Once boiling, reduce the heat to a simmer and cover. Continue to simmer until the potatoes are cooked through, about 8 minutes, stirring occasionally as needed to prevent the potatoes from sticking to the bottom of the pot.
- Cook the bacon. While the soup simmers, heat 1 tablespoon of vegan butter in a large skillet over medium heat. Once hot, add in the chopped vegan bacon and cook until crispy. Set aside.
- Blend the soup. Once the potatoes are fork tender, use an immersion blender to blend the soup about halfway (or until the potato soup is your desired consistency). Alternatively, transfer a portion of the soup to a blender and blend until smooth before returning the soup to the soup pot.
- Stir in the vegan sour cream and cheddar cheese. When the soup is your desired consistency, stir in the vegan sour cream and vegan cheddar cheese until well combined and the cheese has melted. Season with salt and black pepper to taste.
- Serve. Finally, stir in the vegan bacon, chives, and serve while the creamy vegan potato soup is warm. Enjoy!
Serving Suggestions
This chunky potato soup is delicious on it’s own as a filling weeknight dinner or warming lunch, but can also be served with a slice of crusty bread, crackers, vegan grilled cheese, or a simple green salad with a light vinaigrette.
Recipe FAQs
Can I make this homemade potato soup gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend of choice. Additionally, double check that the vegan bacon, vegan cheddar cheese, and sour cream you use is gluten-free. My tempeh bacon recipe is naturally gluten-free!
Can I make this potato soup in the crockpot?
This soup is very easy to make in the crockpot! Simply add all ingredients, except the bacon, sour cream, cheese, and chives to a 6 quart crockpot bowl. Stir to combine, then cook on low for 8 hours or high for 4 hours. 30 minutes before serving, stir in the crispy vegan bacon bits, vegan sour cream, vegan cheddar cheese and chives. Season with salt and pepper to taste, then serve!
The best part of dairy-free potato soup is that coconut milk does not curdle in the crockpot like heavy cream does.
Can I make this soup in the Instant Pot?
Yes! Turn the sauté function of the Instant Pot on and let heat until warm. Then, heat 3 tablespoons of vegan butter until melted. Add the onion and 1/2 teaspoon of salt and sauté until translucent, about 3-4 minutes. Add garlic and sauté for another minute. Add an additional tablespoon of vegan butter.
Once melted, stir in the flour, mixing constantly for 1 minute until the mixture thickens. Add the broth, non-dairy milk, chopped potatoes, and remaining 1/2 teaspoon salt. Turn off the sauté function, attach the lid, and pressure cook under manual high pressure for 3 minutes. Once the timer goes off, release the pressure immediately.
Stir in the coconut milk, then use an immersion blender to blend the soup about halfway (or until the potato soup is your desired consistency). Alternatively, transfer a portion of the soup to a blender and blend until smooth before returning the soup to the Instant pot.
Stir in the vegan sour cream, vegan cheddar cheese, vegan bacon, and chives until well combined and the cheese has melted. Season with salt and black pepper to taste, then serve while warm!
Storage Instructions
Let leftover potato soup cool to room temperature, then transfer to an airtight container(s) and refrigerate for up to 5 days.
I do not recommend freezing this soup – potatoes and creamy soups tend to turn grainy once frozen then thawed.
How to Make this Recipe Cheaper
- Shop at your local discount grocery stores for deals on vegan products. I cannot stress this enough. The difference in price between a bag of vegan cheese shreds at a regular grocery store and a cheaper store is astronomical. For example, my local Whole Foods sells vegan shredded cheese for almost $6 for an 8 ounce bag (tragic). My local Walmart sells it for $4.24 and my local discount store, Grocery Outlet, regularly sells it for $0.99-$1.99. Please shop around!
- Download the cash back app, Ibotta. If you’re not lucky enough to live near a good discount grocery store, I highly recommend the app Ibotta. I regularly see brands like Daiya, Lightlife, Beyond Meat, Impossible Foods, Violife, etc. offering cash back on their products. I’ve personally earned several hundred dollars in cash back using Ibotta for things I already buy.
- Use Better than Bouillon Vegetable Base for your vegetable broth. This bouillon paste contains 100 cups of broth in one jar and sells at Costco Wholesale ONLY for $8.99 or $.09 per cup. Compared to the HIGH cost of broth in 4-cup tetra-paks, this is a STEAL.
Vegan Potato Soup Recipe
Ingredients
- 5 tablespoons vegan butter divided ($0.90)
- 1 medium white onion diced ($0.98)
- 1 teaspoon salt divided ($0.04)
- 4 cloves garlic minced ($0.24)
- 3 tablespoons all-purpose flour ($0.03)
- 2 cups vegetable broth ($0.16)
- 1 (13.5 ounce) can full-fat coconut milk ($1.64)
- 2 cups non-dairy milk plain and unsweetened ($1.20)
- 2 pounds russet potatoes peeled and cut into ½” cubes ($0.90)
- 6 ounces vegan bacon ($2.39)
- ½ cup vegan sour cream ($1.12)
- ¾ cup vegan cheddar cheese plus more for serving ($0.63)
- 1/2 cup chives chopped ($0.44)
- Black pepper to taste ($0.02)
Instructions
Stovetop
- Heat 3 tablespoons of vegan butter in a large pot over medium heat. Once melted, add the onion and 1/2 teaspoon salt and sauté until translucent, about 3-4 minutes. Add the garlic and sauté for another minute.
- Add 1 tablespoon of vegan butter, and once melted, add the flour. Stir constantly for 1 minute until the mixture thickens.
- Add the broth, coconut milk, non-dairy milk, potatoes, and remaining 1/2 teaspoon salt. Mix together and bring to a boil. Lower to a simmer.
- Cover and simmer until the potatoes are cooked through, about 8 minutes, stirring occasionally.
- While the soup simmers, heat 1 tablespoon of vegan butter in a pan over medium heat. Add your chopped vegan bacon and cook until crispy. Set aside.
- Once the potatoes are fork tender, use an immersion blender to blend the soup about halfway (or until your desired consistency). You can also transfer half of the soup to a blender and return it to the pot once blended.
- Stir in the vegan sour cream and vegan cheddar cheese until well combined and melted. Season with salt and black pepper to taste.
- Stir in the vegan bacon and chives, and enjoy while warm!
Slow Cooker
- Add all ingredients, except the bacon, sour cream, cheese, and chives to a 6 quart crockpot bowl. Stir to combine, then cook on low for 8 hours or high for 4 hours.
- 30 minutes before serving, stir in the crispy vegan bacon bits, vegan sour cream, vegan cheddar cheese and chives.
- Season with salt and pepper to taste, then serve!
Instant Pot
- Turn the sauté function of the Instant Pot on and let heat until warm. Then, heat 3 tablespoons of vegan butter until melted. Add the onion and 1/2 teaspoon of salt and sauté until translucent, about 3-4 minutes. Add garlic and sauté for another minute.
- Add an additional tablespoon of vegan butter. Once melted, stir in the flour, mixing constantly for 1 minute until the mixture thickens.
- Add the broth, non-dairy milk, chopped potatoes, and remaining 1/2 teaspoon salt. Turn off the sauté function, attach the lid, and pressure cook under manual high pressure for 3 minutes. Once the timer goes off, release the pressure immediately.
- Stir in the coconut milk, then use an immersion blender to blend the soup about halfway (or until the potato soup is your desired consistency). Alternatively, transfer a portion of the soup to a blender and blend until smooth before returning the soup to the Instant pot.
- Stir in the vegan sour cream, vegan cheddar cheese, vegan bacon, and chives until well combined and the cheese has melted.
- Season with salt and black pepper to taste, then serve while warm!
- Vegan butter: Can replace with vegetable oil, olive oil, or avocado oil.
- All-purpose flour: Can replace with gluten-free all-purpose flour blend.
- Russet potatoes: Can replace with Yukon gold potatoes.
- Vegan cheddar cheese: Can replace with 1/2 cup of nutritional yeast.
- Chives: Use green onions.
Notes
- Shop at your local discount grocery stores for deals on vegan products. I cannot stress this enough. The difference in price between a bag of vegan cheese shreds at a regular grocery store and a cheaper store is astronomical. For example, my local Whole Foods sells vegan shredded cheese for almost $6 for an 8 ounce bag (tragic). My local Walmart sells it for $4.24 and my local discount store, Grocery Outlet, regularly sells it for $0.99-$1.99. Please shop around!
- Download the cash back app, Ibotta. If you’re not lucky enough to live near a good discount grocery store, I highly recommend the app Ibotta. I regularly see brands like Daiya, Lightlife, Beyond Meat, Impossible Foods, Violife, etc. offering cash back on their products. I’ve personally earned several hundred dollars in cash back using Ibotta for things I already buy.
- Use Better than Bouillon Vegetable Base for your vegetable broth. This bouillon paste contains 100 cups of broth in one jar and sells at Costco Wholesale ONLY for $8.99 or $.09 per cup. Compared to the HIGH cost of broth in 4-cup tetra-paks, this is a STEAL.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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