Vegan Potato Soup

A comforting and hearty vegan soup made with creamy coconut milk, flavorful potatoes, garlic, and onions. Perfect for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Vegan

Calories: 245

Ingredients Method Notes

Ingredients

Main Ingredients

4 large potatoes, peeled and diced Use starchy varieties like Russets or Yukon Golds for creaminess.
1 unit onion, chopped Fresh onion enhances flavor.
2 cloves garlic, minced Fresh garlic adds a significant flavor boost.
4 cups vegetable broth Adjust for desired soup thickness.
1 cup coconut milk (or other plant-based milk) Can substitute with almond, soy, or oat milk.
2 tablespoons olive oil Can substitute with avocado oil or coconut oil.
to taste salt and pepper Adjust seasoning as per preference.

Optional Toppings

chives Fresh chives for garnish.
nutritional yeast Adds a cheesy flavor.
vegan cheese Use as a topping if desired.

Method

Preparation

In a large pot, heat the olive oil over medium heat.
Add the chopped onion and garlic, and sauté until translucent.

Cooking

Add the diced potatoes and vegetable broth. Bring to a boil.
Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
Once the potatoes are soft, use an immersion blender to puree the soup until creamy, or transfer to a blender in batches.
Stir in the coconut milk and season with salt and pepper. Heat through.

Serving

Serve warm, topped with your choice of chives, nutritional yeast, or vegan cheese.

Notes

Leftover soup can be stored in the refrigerator for 4-5 days. Reheat gently on the stove, adding broth or plant-based milk as needed. For freezing, leave out toppings until serving.