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Creamy vegan potato soup in a white bowl, garnished with fresh chives.

Creamy Vegan Potato Soup: Easy Comfort Food!

This vegan potato soup recipe is incredibly creamy and flavorful! Brightened with a touch of sherry, it's the ultimate dairy-free comfort food.
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Cook Time 25 minutes
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegan butter (, or olive oil, or to make oil-free omit and use a few tablespoons of water for sautéing instead)
  • 2 medium onions (, chopped finely)
  • 2 ribs celery (, diced)
  • 2 large carrots (, diced)
  • 4 cloves garlic (, chopped finely)
  • 2 teaspoons salt (, plus more to taste)
  • ½ teaspoon ground black pepper (, plus more to taste)
  • 4 tablespoons all purpose flour (, or gluten-free all purpose flour)
  • 2 cups dairy-free milk (480 mls) dairy-free milk (, it MUST be unsweetened & unflavoured)
  • 2½ - 3 cups flavourful vegetable stock (600 - 720 mls) flavourful vegetable stock (, divided )
  • 6 medium potatoes (about 1kg/2.2lb) potatoes (, cut into ½ inch cubes ( I like to use Yukon Gold or red potatoes))
  • ¼ teaspoon ground nutmeg (, (optional))
  • 1 bay leaf

Equipment

  • Large saucepan
  • Immersion blender

Method
 

Sauté the Aromatics
  1. To a large saucepan, add the vegan butter/oil and warm over a medium heat. Add the onions, celery, and carrots. Cook, stirring constantly, until the onions are just starting to get a little color. Sautéing the aromatics well is key to building a deep flavor base for your vegan potato soup.
Add Garlic
  1. Add the garlic and cook for another 2 minutes until fragrant. Don't let the garlic burn, as it can become bitter.
Create the Base
  1. Add the salt and pepper, then the flour to the pan. Stir it all around for about a minute to cook the raw flour taste out. It's important to cook the flour to avoid a pasty taste in the final soup.
Build the Soup
  1. Slowly add the dairy-free milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ cup / 120 mls), chopped potatoes, nutmeg, and the bay leaf. The nutmeg adds a subtle warmth to the soup.
Simmer to Perfection
  1. Stir really well, then let it simmer for about 25 to 30 minutes, or until the potatoes are soft and just starting to break down. Simmering allows the flavors to meld together beautifully.
    To make it more hearty, add cannellini beans and a little couscous. Speaking of vegan meals, have you tried this vegan polenta with mushrooms and beans?
Achieve Your Desired Consistency
  1. At this stage, you have choices. If you want an extra-thick and creamy soup, blitz with an immersion blender right in the pan until it reaches the thickness you like. If you don't have an immersion blender, a potato masher does an okay job. Or if you prefer a thinner soup, you can add the remaining stock to thin as desired.
Season and Serve
  1. Taste and adjust seasoning if necessary. The salt and pepper are key to bringing out all the flavors. Serve as it is, or with toppings of choice.
    Avoid sweetened plant milk, as it will ruin the soup's flavor. For more information, you can read about dairy alternatives.

Notes

The Secret Ingredient: A tablespoon of dry sherry or white wine vinegar added right before serving is the star. It brightens the whole flavor profile.
Balances Richness: The sherry adds a touch of acidity that perfectly balances the creamy richness of the vegan potato soup.
Complex Flavor: You'll be amazed at the savory and complex flavor this simple addition creates. It truly enhances the vegan soup experience.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.