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Creamy vegan potato soup served in a rustic bowl, garnished with fresh herbs.

Creamy Vegan Potato Soup Recipe (Ready in 30!)

A quick and comforting creamy vegan potato soup, ready in just 30 minutes. This hearty dish features a unique smoky twist from smoked paprika, making it a perfect easy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish, Soup
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil (use water or broth for an oil-free option)
  • 1 yellow onion (diced)
  • 2 ribs celery (diced)
  • 1 carrot (peeled and diced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon smoked paprika
  • 3/4 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 4 cups diced gold potatoes (peeled (about 5-6 medium size))
  • 3 cups low-sodium vegetable broth
  • 1/2 cup frozen corn kernels (or fresh if you have it)
  • 1 cup chopped kale (ribs and stems removed)
  • 1/2 cup unsweetened, plain non-dairy milk (or to taste, optional)
  • a few dashes sriracha or hot sauce (optional)

Equipment

  • Soup Pot
  • Immersion blender

Method
 

Phase 1: Sauté the Aromatics
  1. Heat the oil over medium heat in a soup pot on the stove.
  2. Sauté the diced yellow onion, celery, and carrot. Continue cooking until the onion is soft and translucent, which usually takes about 4 to 5 minutes.
Phase 2: Build the Flavor Base
  1. Add the minced garlic, dried dill, celery salt, salt, black pepper, and the smoked paprika to the pot.
  2. Sauté these ingredients for another 1 to 2 minutes until they become wonderfully fragrant.
Phase 3: Simmer the Potatoes
  1. Add the diced gold potatoes and the vegetable broth to the pot and stir everything to combine.
  2. Increase the heat to high to bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are fork tender.
Phase 4: Create Creaminess
  1. Using an immersion blender, purée about 1/3 to 1/2 of the soup directly in the pot. Alternatively, scoop about 2-3 cups of the soup into a regular blender, purée it, and then return it to the soup pot.
Phase 5: Finish with Greens and Corn
  1. Add the frozen corn kernels and the chopped kale to the soup. Stir them in to combine.
  2. Simmer for 5 more minutes, allowing the corn to heat through and the kale to soften.
Phase 6: Add Non-Dairy Milk
  1. Take the soup off the heat. Stir in the unsweetened, plain non-dairy milk, if you are using it.
  2. Season generously with salt and pepper to taste.
Phase 7: Serve and Enjoy
  1. Serve your creamy vegan potato soup immediately.
  2. If desired, add a few dashes of sriracha or your favorite hot sauce for an extra kick, and garnish with vegan bacon bits and chopped chives.

Notes

This soup freezes beautifully for convenient meal prep. To ensure the best texture, chop potatoes evenly and avoid over-blending. Season generously throughout cooking to enhance flavors.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.