When I make this vegan potato soup, I think about how simple ingredients can transform into something warm and satisfying. It’s not fancy, but the smell of simmering potatoes and onions fills the kitchen with a promise of comfort.
There’s a kind of magic in blending part of the soup, turning it velvety without losing the hearty chunks—like a hug in a bowl. It’s the kind of dish that makes you slow down, savor each spoonful, and feel grateful for everyday ingredients.
Focusing on the comforting, homely aspect of potato soup, but with a twist — emphasizing the sensory experience of blending and texture, making it a cozy yet engaging dish to prepare on a quiet weekend.
Why this recipe matters to me
- I love how this soup feels like a warm blanket on a cold day.
- Sometimes I get carried away blending too much—remember to leave some texture.
- I find that a splash of lemon makes all the flavors pop—don’t skip it.
- This dish reminds me of quiet weekend mornings, simple and satisfying.
The story behind my favorite potato soup
- A few years ago, I was craving something warm and easy after a long day. I had potatoes, onions, and a desire for comfort.
- That night, I threw everything into a pot, blended part of it, and ended up with a soup that felt like a hug.
- It’s become a go-to when I need a quick, nourishing meal that’s flexible and forgiving.
Origin and trivia of potato soup
- Potato soup has roots in peasant cuisine across Europe, where humble ingredients were turned into hearty meals.
- The use of blended potatoes to create a creamy texture predates commercial cream, relying instead on natural starches.
- Yukon Gold potatoes were developed in Canada in the 1980s, prized for their buttery flavor and smooth texture, perfect for soups.
- Adding lemon juice at the end brightens the dish, balancing the earthiness of potatoes and onions.
Ingredient breakdown insights
- Potatoes: First-person, I love Yukon Gold for their buttery flavor and smooth texture. Swap with sweet potatoes for sweetness or cauliflower for a lighter version.
- Onion: Adds sweetness and depth. Use shallots for milder flavor, or leeks for a subtle onion note.
- Garlic: Brings warmth and aroma. Roast garlic beforehand for a smoky twist.
- Vegetable broth: The flavor base. Use homemade for richness or water plus miso for a quick fix.
- Lemon juice: Brightens everything. Lime can add a different citrus note.
Spotlight on potatoes and onions
Potatoes:
- Yukon Gold potatoes: Creamy, buttery, and hold shape well. Watch for them turning mushy if overcooked.
- Onions: Caramelize slightly for sweetness, but keep an eye on the heat to avoid burning.
Onions:
- When sautéed until translucent, they release a sweet aroma that fills the kitchen.
- Onion slices should become soft and slightly golden, indicating they’re sweet and ready.
- Onions are the backbone of flavor—don’t rush the sauté.
Ingredient substitutions to customize your soup
- Broth: Use water with a pinch of nutritional yeast or miso to mimic depth.
- Potatoes: Sweet potatoes give a different sweetness and vibrant color.
- Onions: Leeks can substitute for a milder, more delicate flavor.
- Garlic: Shallots or garlic powder for a subtler or more convenient option.
- Lemon juice: Lime or vinegar for a different bright note.
Equipment & Tools
- Large pot: Cook and simmer ingredients.
- Immersion blender or regular blender: Puree part of the soup for texture.
- Knife and chopping board: Prep vegetables.
- Measuring spoons and cups: Accurately measure ingredients.
- Ladle: Serve the soup.
Step-by-step guide to making vegan potato soup
- Gather your tools: a large pot, an immersion blender or regular blender, and a spoon.
- Peel and dice about 4 large potatoes into 2 cm cubes. Set aside.
- Dice one large onion and mince 2 cloves of garlic.
- In the pot, heat 1 tbsp olive oil over medium. Add onion and garlic. Cook until fragrant, about 5 mins, stirring frequently.
- Add diced potatoes and 4 cups vegetable broth. Bring to a boil, then lower to simmer. Cook until potatoes are very tender, about 15-20 mins.
- Check for doneness: potatoes should be easily pierced and the broth slightly reduced.
- Use an immersion blender directly in the pot to blend about half of the soup until smooth, leaving some chunks. Or, transfer half to a regular blender, blend, then return to the pot.
- Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice. Simmer for another 2 mins.
- Serve hot, topped with herbs or nutritional yeast.
- Rest for 5 mins before serving to allow flavors to meld.
Let the soup rest for 5 minutes after blending to allow flavors to meld. Serve warm, garnished as desired.
How to Know It’s Done
- Potatoes are tender and easily pierced.
- Soup achieves a velvety, slightly chunky texture.
- Flavor is balanced with seasoning and acidity.
Vegan Potato Soup
Ingredients
Equipment
Method
- Start by heating a large pot over medium heat and add a tablespoon of olive oil. Once shimmering, add the diced onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
- Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. The kitchen will fill with a warm, savory aroma.
- Stir in the diced potatoes, coating them with the onion and garlic mixture. Cook for 2-3 minutes as the potatoes start to absorb the flavors.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low, cover, and let simmer until the potatoes are very tender, about 15-20 minutes.
- Check that the potatoes are soft by piercing a few with a fork; they should yield easily. Remove the pot from heat.
- Use an immersion blender directly in the pot to blend about half of the soup until smooth, leaving some chunks for texture, or transfer half to a regular blender, blend, then return to the pot.
- Season the soup with salt and pepper to taste, then add a tablespoon of lemon juice to brighten the flavors. Stir well and let simmer for another 2 minutes.
- Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired. The soup should be velvety with some hearty chunks remaining.
- Ladle the hot soup into bowls and serve immediately, garnished with herbs or nutritional yeast if you like. Enjoy its comforting warmth and creamy-chunky texture!
Notes
Cooking tips and tricks
- Use starchy potatoes for natural thickening—no need for extra thickeners.
- Sauté onions and garlic until fragrant but not browned, for a sweeter flavor.
- Blend part of the soup for creaminess, but leave some chunks for texture.
- Add lemon or vinegar at the end to brighten flavors.
- Keep the heat moderate during blending to prevent splatters.
Common mistakes and how to fix them
- FORGOT to salt the water? Add salt during simmering to enhance flavor.
- DUMPED all the broth in one go? Add gradually, tasting as you go, for balanced seasoning.
- OVER-TOASTED the garlic? Quickly add a splash of water or broth to stop burning.
- SCOURED the soup? Scrape the bottom, add a little water, and keep stirring.
Quick kitchen fixes
- When soup is too thick, splash in hot broth and stir until smooth.
- If bland, add a splash of soy sauce or miso for umami.
- Splash some lemon juice if flavors are dull or flat.
- Patch over a burnt bottom by transferring unburned soup to a new pot.
- Shield over-salted soup with a raw potato for 10 mins, then remove.
Make-ahead and storage tips
- Peel and dice potatoes ahead of time, store in water in the fridge for 24 hours.
- Soup keeps well in the fridge for up to 4 days; reheat gently on the stove, stirring.
- For longer storage, freeze in airtight containers for up to 3 months.
- Reheat until steaming and adjust seasoning as needed, adding a splash of water or broth to loosen.
10 Practical Q&As about Easy Vegan Potato Soup
1. What kind of potatoes work best?
Use starchy potatoes like Russets or Yukon Gold for creaminess and smooth texture.
2. How do I know when the potatoes are done?
Cook until potatoes are very tender, easily pierced with a fork, about 15-20 minutes.
3. Should I blend all or some of the soup?
Blend part of the soup for a thicker texture, leaving some chunks for contrast.
4. How can I enhance the flavor?
Adjust salt and pepper to taste after blending, and add a splash of lemon juice for brightness.
5. Can I use store-bought broth?
Use a good vegetable broth for depth; homemade is ideal if you have time.
6. How should I reheat the soup?
Leftovers keep well in the fridge for 3-4 days, reheat gently on the stove.
7. How do I make it creamier when reheating?
Add a splash of plant-based milk or a drizzle of olive oil before serving for richness.
8. What if the soup thickens too much?
If the soup is too thick after cooling, thin with a bit more broth or water.
9. What are good toppings?
Top with chopped green onions, fresh herbs, or a sprinkle of nutritional yeast for extra flavor.
10. Is this soup gluten or soy free?
This soup is naturally gluten-free and can be made soy-free by choosing appropriate broth and seasonings.
This soup is one of those recipes that feels like a little act of kindness. It’s easy to throw together, especially on a chilly day when you need something nourishing and straightforward.
Plus, it’s flexible—add your favorite herbs or a dash of spice to make it your own. Sometimes, it’s the simplest dishes that stick with us longest, warming us from the inside out.
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