Creamy Vegan Potato Soup
This creamy vegan homemade potato soup recipe is easy to make right in your Vitamix or other high-powered blender! It’s the BEST dairy-free potato soup we’ve ever eaten – loaded with flavor, a thick creamy texture, and soul-warming from start to end. Load it with your favorite toppings like vegan bacon and cheese or sip it out of a mug on a cold winter day!
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I adore a good creamy vegan potato soup. T and I both do, actually, and we make it quite frequently.
Which is why I was kinda surprised to realize we didn’t have a vegan and vegetarian potato soup recipe on the blog!
All of that changes today. This delicious potato soup recipe is the 6th recipe in our blender soup series.
But it’s so much more than just a simple potato soup. It’s loaded with extra healthy goodies like red lentils (for a punch of protein) and cashews (for a nice dose of fat). You don’t even need to add almond milk!
We make this soup in our Vitamix blender and highly recommend using a high-powered blender like this to ensure the smoothest, creamiest consistency.
Also, make sure the one you’re using is rated for heat. Check out our full post on blender soups for more safety tips.
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Why You’ll Love This Vegan and Vegetarian Soup Recipe:
- It’s completely dairy-free and still has that creamy, dreamy texture that sticks to your ribs and warms your soul. Without any heavy cream or even non-dairy milk!
- It’s so easy to make – do a quick saute, boil up everything until soft, and blend in your Vitamix or other high-powered blender!
- Even though this healthy potato soup is creamy and may not seem like much, it’s actually a full meal with a punch of protein thanks to our friends red lentils. It’s so filling!
- You can top this vegan potato soup with ALL your favorite toppings, which is just such a fun way to eat and customize your dinner! You could even set up a little toppings bar for the family!
Dairy-Free Potato Soup Ingredients:
You’ll need these 10 simple ingredients (+water) to make this creamy vegan potato soup. Some of them are expected and some may surprise you!
Remember, we have a recipe card with all the ingredient amounts at the bottom of this post.
- Olive oil – for sauteing.
- Potatoes – We think russet potatoes are the best potatoes for this recipe!
- Fresh onion + garlic
- Red lentils – to pack a protein punch and help build texture.
- Raw cashews – to create the dairy-free creamy base and add some healthy fats.
- Vegan chicken bouillon powder – We love to add this to our potato soup for major flavor! It creates a kind of vegan chicken stock.
- Miso paste – This adds a fermented cheesy flavor, like adding parmesan in your potato soup!
- Smoked salt – This really helps create even more dynamic flavor levels!
Vegan Potato Soup Substitution Options
If you don’t have or can’t use one of the ingredients for this delicious soup listed above, here are our best substitution tips for easy vegetarian soup:
For the olive oil: Sub sunflower oil, avocado oil, or refined coconut oil if you don’t have olive oil. To make it oil-free: Simply saute the onions and garlic in a little water.
Potato options: We suggest russet potatoes and haven’t tried others, but I think Yukon gold potatoes or red potatoes could also work. Sweet potatoes might be nice too, as long as they are cooked until fork-tender. The cooking time may need to be adjusted, so keep an eye on that if you try this.
For the onion and garlic: Fresh garlic is best, but can be replaced with dehydrated minced if needed! I would stick with a yellow or white onion and would definitely avoid a red onion.
For the red lentils: You want them to be over-cooked a little when they go into the blender for optimum creaminess. Drained canned chickpeas or white beans could work here, but I wouldn’t use the dried version of these because the cooking time is vastly different.
To replace the cashews: For a nut-free option, try subbing sunflower seeds or hulled hemp seeds!
For the bouillon powder: We use our homemade bouillon powder, but if you’d like to use store-bought bouillon paste, use 1.5 Tbsp.
To replace the miso paste: Feel free to skip this ingredient if you don’t have it or want less of a cheesy potato soup recipe. You could also try replacing it with another fermented flavor like sauerkraut brine! Nutritional yeast could also help add a cheesy flavor too but would be different.
For the smoked salt: A specialty item for certain, but I just love the extra smoky element (think BACON flavor) that smoked salt adds. Feel free to sub regular salt here. You can also achieve this smoky flavor with 1 tsp of smoked paprika or even liquid smoke.
How to Make Creamy Vegan Potato Soup in a Blender
Make this awesome dairy-free potato soup in 3 simple steps!
The blender soup method is our preferred method for creamy soup recipes because it’s the lowest prep time and lowest mess option we’ve tried!
Step 1: Saute the onion and garlic
You’ll start by heating the oil in a large pot on medium heat and then adding the onion and garlic.
Cook like this until the onion and garlic are slightly browned, about 3-5 minutes.
Step 2: Simmer the ingredients
Then, you’ll add the rest of the ingredients to the soup pot and bring it to a boil.
Turn the heat to low and let this simmer until the potatoes are nice and tender.
It’s important you leave the cover ON the pot while it simmers here!
Step 3: Blend the soup
Finally, you’ll remove the pot from heat and transfer the mixture to your Vitamix or other heat-safe blender or food processor.
I like to let it sit with the lid off for a minute or two to let some steam escape (safety first).
Then, blend until creamy!
How to Serve Creamy Dairy-Free Potato Soup
This easy vegan potato soup recipe makes about 4-5 servings of the perfect comfort food. Serve it hot with a sprinkle of black pepper in a big bowl or soup mug!
Vegan Potato Soup Toppings: Top this vegan potato soup with any or ALL the following – vegan bacon bits, shredded vegan cheese, scallions / green onions, vegan sour cream, fresh herbs, chopped seitan ham, red pepper flakes, etc.
Vegan Potato Soup Sides: This soup is a meal in and of itself, but it’s also great served with a light side salad or put carbs on carbs and serve it with a thick slice of crusty bread!
How to Store Leftover Creamy Potato Soup
This easy potato soup recipe is the perfect recipe for meal prep because it makes spectcular leftovers!
In the fridge: Let the soup cool completely before placing it in the fridge. Store in an air-tight container for up to 5-7 days.
In the freezer: Again, let the soup cool completely. Then, freeze it in an airtight container or freezer-safe bag, leaving at least an inch or two of space between the top of the soup and the lid of the container for expansion. Stored like this, the soup should last at least a month. Move the soup to the counter or fridge to fully defrost.
How to reheat: Heat in the microwave or on the stove over medium low heat, stirring and scraping the bottom often, until warmed through.
More Creamy Soups:
Creamy soups are a great way to get loads of veggies in a delicious and cozy way! They’re some of my favorite soups.
- Creamy Vegan Spinach Soup
- Vegan Broccoli Cheese Soup
- Vegan Beer Cheese Soup
- Dairy Free Tomato Bisque
- Spicy Pumpkin Soup
If you make this creamy vegan potato soup, we’d love to know what you thought!
Please leave a star rating and review on the recipe below! This helps more people find our recipes, and we love hearing what you think!
We hope you can find a cold winter night (or any time of year!) to get cozy with this soup soon! And we hope you enjoy every last drop just as much as we have in creating it.
Cheers!
Creamy Vegan Potato Soup
Ingredients
- 1 Tbsp olive oil*
- 1/2 cup chopped onion about 1 small
- 4-5 large cloves garlic minced
- 5 cups water
- 1 1/2 lbs russet potatoes peeled and chopped
- 1/3 cup dry red lentils
- 1/3 cup unroasted unsalted cashews
- 3 Tbsp vegan chicken bouillon powder
- 1 Tbsp white miso paste
- 1 tsp sea salt
Instructions
- SAUTE: Heat the oil in a large pot on medium heat. When hot, add the onion and garlic and saute for 3-5 minutes until lightly browned.
- SIMMER: Then, add the rest of the ingredients to the pot. Cover and bring to a boil. Once boiling, turn the heat to medium low and cook (covered) for 15 minutes until the potatoes are fork-tender.
- BLEND: Remove the large pot from heat and carefully transfer the contents of the pot into your Vitamix. Let it sit without the cover for a minute or two to let some steam escape. Pulse the mixture a few times to break up some of the bigger chunks. Then, slowly increase the speed to high and blend for 1-2 minutes until the soup is smooth and creamy!
- SERVE: Pour the soup into bowls and top with a few croutons, scallions, vegan bacon, and dairy-free sour cream or cheese. Store leftovers in an air-tight container in your fridge for up to a week or the freezer for a month. Enjoy!
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