The BEST Creamy Vegan Potato Soup Ready in 30 Minutes

On chilly, rainy days, nothing beats a warm, creamy bowl of comfort like vegan potato soup. This recipe is so simple and fast—ready in just 30 minutes—but delivers big on flavor and texture.

Whether you’re an experienced vegan cook or just looking for an easy, nutritious meal to satisfy your cravings, this soup ticks all the boxes with its velvety base, tender potatoes, and customizable toppings. Plus, you can make it on the stovetop, Instant Pot, or slow cooker, making it perfect for any schedule and skill level.

Why This Vegan Potato Soup Works So Well

This vegan potato soup stands out because of carefully chosen ingredients and techniques that create a rich, satisfying experience without any dairy. The star is the full-fat coconut milk, which, as some reports note, can be a great dairy-free alternative for adding a silky creaminess with almost no coconut flavor when used in savory dishes.

Russet potatoes, whose health benefits are well-documented in potato and human health studies, provide the ideal starchy base that breaks down perfectly during cooking, thickening the soup naturally while offering fluffy chunks. Aromatic sautéed onion and garlic build a flavor foundation, and dried thyme adds a subtle herbal note that lifts the dish.

Whether blended smooth or slightly chunky, the soup’s texture balances comfort and interest. Plus, using vegetable broth instead of water infuses extra savory warmth.

This recipe also offers flexibility for dietary preferences and cooking methods, making it a go-to vegan comfort food for family meals or make-ahead meals.

Ingredients You’ll Need (And How To Substitute Them)

Here’s a quick rundown of the simple, wholesome ingredients that turn into this dreamy soup:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 3 pounds russet potatoes, peeled and cut into small chunks (or yellow/red potatoes if preferred)
• 1/2 teaspoon dried thyme (can use bay leaf, oregano, or parsley as alternatives)
• 4 cups vegetable broth (or water in a pinch, but broth adds flavor)
• 13.5 ounces full-fat coconut milk (the secret to creaminess – alternatively, soak & blend 1 cup raw cashews with some soup for a nutty cream)
• 1/4 teaspoon black pepper
• Salt to taste (roughly 1/2 to 1 teaspoon depending on broth saltiness)

Substitutions and notes:

• For a lower-fat option, use lite coconut milk but expect less richness.
• If avoiding coconut, use unsweetened almond, oat, or soy milk added after cooking to prevent separation.
• Gluten-free flour or arrowroot powder can be stirred in if you want a thicker soup.
• Vegan toppings like sour cream, shredded cheese, or vegan bacon bits are encouraged for extra flavor and texture.

How to Make Vegan Potato Soup

Follow these straightforward steps for a comforting soup ready in under 30 minutes!

Stovetop Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté for 2-3 minutes until fragrant and translucent.
2. Stir in carrots, potatoes, dried thyme, and pour in vegetable broth. Bring to a boil, then reduce heat to simmer. Cook for about 15 minutes or until potatoes are fork tender.
3. Pour in the full-fat coconut milk and stir well. Add black pepper and salt to taste.
4. Use an immersion blender to blend some or most of the soup until smooth, or mash a few potatoes with a masher if you prefer a chunkier texture. Adjust seasoning.
5. Serve hot with your favorite vegan toppings.

Instant Pot Instructions

1. Use Sauté mode to cook onion and garlic in olive oil for 2-3 minutes until soft.
2. Add carrots, potatoes, thyme, and vegetable broth. Put on the lid and set to High Pressure for 9 minutes.
3. Manually release the pressure carefully, then blend soup with an immersion blender to desired consistency.
4. Stir in coconut milk, season with salt and pepper, and serve with toppings.

Slow Cooker Instructions

1. Add all ingredients except coconut milk and salt to the slow cooker.
2. Cook on HIGH for 4 hours or LOW for 8 hours until potatoes are tender.
3. Blend soup to desired smoothness with an immersion blender.
4. Stir in coconut milk, season, and serve.

Tips for Success With Your Vegan Potato Soup

To make your soup shine every time, here are some easy but effective tips:

• Cut potatoes into small, uniform pieces to ensure even cooking and tender bites.
• Start with olive oil and aromatics like onion and garlic to build deep flavor before adding broth.
• Adjust creaminess by adding coconut milk gradually until you reach your preferred texture.
• Blend partially for a satisfying mix of creamy and chunky textures that make each spoonful interesting.
• No immersion blender? Use a regular blender in batches, or a potato masher to crush some chunks.
• Customize toppings: try homemade or store-bought vegan sour cream, crispy vegan bacon bits, shredded vegan cheese, or fresh chopped green onions.
• To thicken the soup further, stir in a tablespoon of gluten-free or all-purpose flour during simmering.
• Leftovers may thicken in the fridge; thin with broth or water when reheating to your liking.

How to Store and Reheat Leftover Soup

Store your leftover soup in airtight containers in the refrigerator for up to 3 days. This makes an easy grab-and-go meal for busy days.

The soup will thicken upon cooling; to loosen, simply add a splash of vegetable broth or water while reheating on the stovetop or in the microwave. For longer storage, freeze portions in freezer-safe containers for up to 3 months.

Cool the soup completely before freezing and leave room for expansion to avoid container bursting. When reheating frozen soup, thaw overnight in the refrigerator for best texture, then warm gently.

If separation occurs from the coconut milk, whisk or blend again to restore creaminess.

Serving Suggestions to Make Your Meal Complete

Elevate your vegan potato soup experience with complementary dishes and toppings:

• Serve with crusty sourdough bread, garlic baguette, or warm focaccia for dipping.
• Fresh green side salads with a vinaigrette help cut through the creaminess and add brightness.
• Roasted root vegetables like Brussels sprouts, carrots, or parsnips pair well to add texture and heartiness.
• For a protein boost, consider adding grilled tempeh, crispy roasted chickpeas, or some easy crispy fried tofu.
• Garnish with fresh herbs such as parsley, chives, or a sprinkle of smoked paprika for an extra flavor dimension.

These pairings turn a simple soup into a filling and satisfying meal for any occasion.

Frequently Asked Questions About Vegan Potato Soup

Q: Can I thicken the soup without flour?

A: Yes! Simply mash some of the cooked potatoes in the pot or use an immersion blender to blend a portion of the soup, which naturally thickens it. Creamy elements like coconut milk or cashew cream also help thicken the texture.

Q: Can I freeze vegan potato soup made with coconut milk?

A: Absolutely. Freeze in airtight containers for up to 3 months. Note the texture may change slightly; blending after reheating can restore creaminess. Let the soup cool completely before freezing.

Q: What if I don’t have coconut milk?

A: You can substitute with soaked and blended raw cashews or use other full-fat plant milks (almond, soy, oat). Add these after cooking to avoid separation.

Q: What toppings work best?

A: Vegan sour cream, vegan cheese, crispy vegan bacon bits, fresh chopped green onions, and herbs like parsley or chives are fantastic choices to add texture and flavor.

Q: Is this soup gluten-free?

A: Yes! Use gluten-free broth and skip flour or opt for gluten-free flour alternatives if thickening is needed.

Conclusion

This creamy vegan potato soup is a must-try for anyone seeking comfort, ease, and versatility in their meals. With just a handful of simple ingredients and your choice of cooking method, you can enjoy a nourishing, flavorful bowl ready in 30 minutes.

Plus, the recipe’s flexibility means you can customize creaminess levels, textures, and toppings to exactly how you like it. Whether you serve it as a hearty lunch or a cozy dinner, it’s sure to become a favorite in your recipe rotation, alongside other quick meals like our 30-minute spicy peanut soup.

Don’t forget to save or share with friends who love easy plant-based meals!