This Vegan Potato Soup is just 252 calories for 2 cups, and it comes with a vegan soup toppings guide!
Plus, you can make this yummy potato soup in a slow cooker, instant pot, or on the stovetop. Making it great for all cooks no matter what equipment you have or prefer to use.
With lots of topping options you can really “jazz” up this soup. And I know what you’re thinking, that us vegan bacon in the photo. But you can also make your own carrot bacon, I have included a recipe for it below. So you get the option of store-bought vegan bacon, or homemade.
Vegan Potato Soup
- Ingredients for Creamy Vegan Potato Soup
- How to Make Vegan Potato Soup Recipes
- Vegan Potato Soup Recipe
- Nutrition in Recipe for Vegan Potato Soup
Ingredients for Creamy Vegan Potato Soup
I made the toppings optional as many don’t like to get the store-bought processed vegan foods. It’s really up to you, and that’s why they are all optional. You can even make real bacon for the non-vegans in your home so they get what they want in this recipe.
Shopping List for Vegan Potato Soup:
- 2 tablespoons refined coconut oil (or vegan butter)
- 1 yellow onion
- 3 garlic cloves
- 2 tablespoons flour (all-purpose or gluten-free)
- 2 ½ lbs gold potatoes
- 4 cups vegetable broth
- 1 ½ cup unsweetened almond milk
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon chili powder
Optional Toppings:
- Cooked and crumbled vegan bacon
- Cooked and crumbled carrot bacon
- Vegan cheese shreds
- Chopped chives
- Sliced green onions
- Chopped parsley or cilantro
How to Make Vegan Potato Soup Recipes
Instant pot, slow cooker and stovetop directions have all been supplied for you below. With so many ways to make this soup recipe I know you will find a method you love. Be sure to comment below and tell me how you made it and what you topped it with!
How to Make Vegan Potato Soup:
Stovetop Directions:
- To a large pot add the coconut oil or vegan butter and chopped onion and cook over medium heat for 5 minutes, until onions are soft.
- Add garlic and cook 1 minute, until fragrant.
- Sprinkle the flour over the onions and stir together. Cook for 3 minutes until slightly browned.
- To the pot, add the diced potatoes, broth, milk, salt, pepper, and chili powder.
- Bring to a boil and cook 10-15 minutes, until potatoes are tender when pierced with a fork.
- Reduce heat to simmer and carefully (it’s very hot) scoop 1/2 of the soup out of the pot, and add to a blender.
- Vent, and puree the removed soup until smooth, then return the pureed soup to the pot and mix well.
- Simmer for an additional 10-15 minutes, then serve hot with your favorite toppings.
Slow Cooker Directions:
- To a slow cooker, combine the onion, garlic, potatoes, broth, salt, pepper and chili powder.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- About 30 minutes before serving, add the coconut oil or vegan butter and flour to a medium sauce pot over medium heart. Stir together until you have a paste (this is a roux).
- Slowly whisk in the almond milk, being sure to whisk out any lumps.
- Cook for 15 minutes until thickened. Then add to a blender, along with 1/2 of the soup (be careful, it will be hot).
- Vent, and puree the removed soup until smooth, then return the pureed soup to the slow cooker and mix well.
- Simmer for an additional 10-15 minutes, then serve hot with your favorite toppings.
Instant Pot Directions:
- Preheat the instant pot to sauté medium heat.
- Add the coconut oil or vegan butter and chopped onion and sauté for 5 minutes, until onions are soft.
- Add garlic and cook 1 minute, until fragrant.
- Sprinkle the flour over the onions and stir together. Cook for 3 minutes until slightly browned. Turn off the Instant pot.
- Add 1 cup of the broth and scrape the bottom of the pot very well to removed any browned bits (this will help avoid the “Burn” reading).
- Add the remaining broth, diced potatoes, milk, salt, pepper, and chili powder. Do not mix.
- Cover and cook on high pressure for 10 minutes. Then do a natural release for 10 minutes before manually releasing the remaining pressure.
- Carefully (it’s very hot) scoop 1/2 of the soup out of the instant pot, and add to a blender.
- Vent, and puree the removed soup until smooth, then return the pureed soup to the instant pot and mix well.
- Sauté on low for an additional 10-15 minutes, then serve hot with your favorite toppings.
Vegan Potato Soup Recipe
I love making vegan soups, and I have quite a few. Here are a few reader favorites.
More Vegan Soups:
Vegan Potato Soup + Toppings Guide!
This vegan potato soup recipe comes with a vegan toppings guide!You can even make this vegan soup in the slow cooker, instant pot, or on the stove top! Directions for all 3 have been included for you. Special Tip: For the bacon you have a couple options. Vegan store-bough bacon is in the photo (it looks closer the real thing) but carrot bacon can easily be made and is far more nutritious. I have supplied you with a recipe above.
Ingredients
- 2 tablespoons refined coconut oil or vegan butter
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 tablespoons flour all-purpose or gluten-free
- 2 ½ lbs gold potatoes peeled and diced into 1 inch pieces
- 4 cups vegetable broth
- 1 ½ cup unsweetened almond milk
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon chili powder
Optional Toppings:
- Cooked and crumbled vegan bacon
- Cooked and crumbled carrot bacon
- Vegan cheese shreds
- Chopped chives
- Sliced green onions
- Chopped parsley or cilantro
Instructions
Stovetop Directions:
- To a large pot add the coconut oil or vegan butter and chopped onion and cook over medium heat for 5 minutes, until onions are soft.
- Add garlic and cook 1 minute, until fragrant.
- Sprinkle the flour over the onions and stir together. Cook for 3 minutes until slightly browned.
- To the pot, add the diced potatoes, broth, milk, salt, pepper, and chili powder.
- Bring to a boil and cook 10-15 minutes, until potatoes are tender when pierced with a fork.
- Reduce heat to simmer and carefully (it’s very hot) scoop 1/2 of the soup out of the pot, and add to a blender.
- Vent, and puree the removed soup until smooth, then return the pureed soup to the pot and mix well.
- Simmer for an additional 10-15 minutes, then serve hot with your favorite toppings.
Slow Cooker Directions:
- To a slow cooker, combine the onion, garlic, potatoes, broth, salt, pepper and chili powder.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- About 30 minutes before serving, add the coconut oil or vegan butter and flour to a medium sauce pot over medium heart. Stir together until you have a paste (this is a roux).
- Slowly whisk in the almond milk, being sure to whisk out any lumps.
- Cook for 15 minutes until thickened. Then add to a blender, along with 1/2 of the soup (be careful, it will be hot).
- Vent, and puree the removed soup until smooth, then return the pureed soup to the slow cooker and mix well.
- Simmer for an additional 10-15 minutes, then serve hot with your favorite toppings.
Instant Pot Directions:
- Preheat the instant pot to sauté medium heat.
- Add the coconut oil or vegan butter and chopped onion and sauté for 5 minutes, until onions are soft.
- Add garlic and cook 1 minute, until fragrant.
- Sprinkle the flour over the onions and stir together. Cook for 3 minutes until slightly browned. Turn off the Instant pot.
- Add 1 cup of the broth and scrape the bottom of the pot very well to removed any browned bits (this will help avoid the “Burn” reading).
- Add the remaining broth, diced potatoes, milk, salt, pepper, and chili powder. Do not mix.
- Cover and cook on high pressure for 10 minutes. Then do a natural release for 10 minutes before manually releasing the remaining pressure.
- Carefully (it’s very hot) scoop 1/2 of the soup out of the instant pot, and add to a blender.
- Vent, and puree the removed soup until smooth, then return the pureed soup to the instant pot and mix well.
- Sauté on low for an additional 10-15 minutes, then serve hot with your favorite toppings.
Nutrition in Recipe for Vegan Potato Soup
Share this Plant Based Recipe:
