Vegan Potato Soup Creamy Comfort

This hearty vegan potato soup has been my winter salvation for years, delivering all the creamy comfort of traditional potato soup without any dairy. The combination of coconut milk and vegan cheese creates a silky texture that rivals any cream-based version, while leeks add a subtle sweetness that elevates the humble potato.

I first created this soup during a particularly cold January when I was craving something warming but had committed to eating more plant-based meals. My family was skeptical at first but now requests this soup regularly, often not even realizing it contains no dairy.

Ingredients

• Potatoes: The star of the show providing hearty texture and substance. Choose starchy russet potatoes for the creamiest result.
• Leek: Adds a delicate onion flavor that works beautifully with potatoes. Look for firm leeks with vibrant green tops.
• Carrots and Celery: Create a flavorful aromatic base. Select bright orange carrots for best flavor and nutrition.
• Vegan Butter: Provides richness and helps build flavor during sautéing. Any plant based butter works well here.
• Coconut Milk: The secret to achieving creamy texture without dairy. Full fat version yields best results.
• Vegan Cheese: Adds savory depth and extra creaminess. Choose one specifically labeled as meltable for best results.
• All Purpose Flour: Acts as a thickening agent. Measure precisely for perfect consistency.
• Vegetable Broth: Forms the savory liquid base. Homemade provides best flavor but quality store bought works too.
• Bay Leaves: Infuse subtle herbaceous notes. Always remove before blending.
• Garlic: Provides essential aromatic flavor. Fresh cloves yield more vibrant taste than pre minced options.

Step-by-Step Instructions

Sauté The Aromatics:

Melt vegan butter in a large saucepan over medium low heat. Add the chopped leeks, carrots, and celery, cooking for a full 5 minutes until they begin to soften. Stir occasionally to prevent sticking. The vegetables should become slightly translucent but not browned. Add the minced garlic during the final minute, as it burns easily and becomes bitter if cooked too long.

Create The Roux:

Sprinkle the flour evenly over the sautéed vegetables along with salt and pepper. Stir continuously for 2 minutes to cook the raw flour taste away. This creates a roux that will thicken your soup beautifully. The mixture will look paste like and slightly golden.

Incorporate The Broth:

Pour in just half a cup of vegetable broth first, stirring vigorously to dissolve any flour lumps. This gradual addition prevents clumping and ensures a smooth soup base. Continue stirring for about 2 minutes until the mixture is completely smooth and beginning to thicken.

Simmer The Vegetables:

Add the remaining broth, potatoes, and bay leaves to the pot. Bring to a gentle simmer and cook uncovered for 20 minutes, or until the potatoes are fork tender. Check occasionally and adjust heat to maintain a gentle bubble not a rapid boil.

Add Creaminess:

Once potatoes are tender, remove the bay leaf and stir in the coconut milk and vegan cheese. Continue cooking for 5 more minutes over low heat, stirring occasionally to help the cheese melt fully and incorporate into the soup.

Blend To Desired Consistency:

Use an immersion blender directly in the pot to create a creamy texture. You can leave some potato chunks for texture or blend completely smooth based on your preference. If the soup seems too thick, add small amounts of additional broth until you reach your desired consistency.

Save This

The coconut milk is my favorite ingredient in this recipe despite how unconventional it might sound. Unlike other plant milks, it provides a rich mouthfeel that truly mimics heavy cream without adding any noticeable coconut flavor. I discovered this trick completely by accident when I ran out of almond milk one evening and have never looked back.

Make It Your Own

This vegan potato soup welcomes customization based on your preferences or what you have available. Try adding corn for sweetness and texture, or stir in some nutritional yeast for an extra cheese flavor boost without additional vegan cheese products. For a protein boost, white beans blend seamlessly into the creamy base. You can also experiment with herbs beyond bay leaves thyme and rosemary both pair beautifully with potatoes.

Perfect Toppings

Elevate your soup from good to magnificent with thoughtful toppings. Crispy roasted chickpeas add wonderful texture contrast to the creamy soup. Fresh herbs like chives or dill brighten the flavors considerably. For those who enjoy spice, a sprinkle of smoked paprika or red pepper flakes adds visual appeal and a pleasant heat. My family particularly enjoys crushed crackers or homemade croutons for added crunch.

Troubleshooting Tips

If your soup turns out thinner than desired, simmer uncovered for a few extra minutes to reduce and concentrate the flavors. For immediate thickening, create a quick slurry with 1 tablespoon each of cornstarch and cold water, then stir into the simmering soup. Conversely, if your soup is too thick, simply add additional broth or water until you reach the perfect consistency. Remember that the soup will continue to thicken slightly as it cools.

Common Queries

→ How can I achieve extra creaminess?

Blending the soup with an immersion blender until smooth creates an ultra-creamy consistency. Adding extra coconut milk or a splash of vegan cream enhances richness.

→ Can this soup be made ahead of time?

Yes, after cooking, cool and store in an airtight container. The soup keeps in the refrigerator for up to 4 days and flavors deepen as it sits.

→ What are some topping ideas?

Try fresh chives, parsley, cracked black pepper, or a sprinkle of extra vegan cheese. Crispy roasted chickpeas also add texture.

→ How do I store leftovers?

Allow the soup to cool, then transfer to airtight containers. Store in the refrigerator for up to 4 days or freeze in batches for up to 3 months.

→ What substitutions work for coconut milk?

Use any unsweetened plant-based milk, such as oat or soy, or even a cashew cream for a similar creamy texture.

→ How can I make the soup gluten-free?

Replace all-purpose flour with a gluten-free blend or cornstarch slurry to thicken the soup without wheat.