The Best Easy Creamy Potato Soup (Vegan)

This easy creamy potato soup is quick and easy to make. This soup is vegan, chunky, hearty, and creamy, without using heavy cream. So warming, and so delicious. A perfect cold-weather lunch or dinner!

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This winter I have been making this easy creamy potato soup on repeat. This potato soup is perfectly rich, warm and creamy, full of flavors, but still keeping that amazing potato the centerpiece. Everyone will love this soup!

This potato soup is not only creamy, but also easy to make and truly the best potato soup ever. Especially when eaten on the sofa in my most comfy pants, a thick blanket and fluffy socks. But that may just be my own personal preference.

How To Make Easy Creamy Potato Soup

Since this creamy potato soup is totally vegan the big question is: how do I make this soup creamy? I am not using any heavy vegan cream in this recipe. This recipe is even oil-free if you want it to be, without lacking any taste or without losing any of its creaminess.  It’s all about the right balance between (soy) milk and a bit of flour to make this soup irresistibly delicious.

You can see my video in this post for a more visual guide as to how to make this soup recipe. The instructions are fairly simple.


Sauté the onions, garlic, celery, and carrots.


Add the flour.


Add the non-dairy milk gradually, then the broth. Stir while adding the broth to avoid any lumps.


Add the bay leaf and potatoes.


Let simmer on medium heat until the potatoes are starting to get soft and the soup is creamy.

This soup is the easiest and most delicious potato soup ever!

a side closeup of a bowl of cooked creamy potato soup with a piece of flatbread and parsley on top

Creamy Potato Soup Ingredients

For this easy creamy vegan potato soup, you will need:

  • Potatoes: I usually use the potato I happen to have in my kitchen, but I can definitely recommend to use the Yukon gold potato for this soup. 
  • Veggies: Onion, celery, carrots and garlic. All for flavor and texture.
  • Flour: I use flour instead of vegan cream to thicken the soup.  But you can also use the ”puree partly method” if you prefer a lighter soup, or use both this method plus flour for an even thicker soup.  See the recipe below for this method.
  • Vegan bouillon (low sodium) and a plant-based milk: This will be the broth for the soup. I prefer to use low-sodium broth. This allows me to adjust the amount of salt in the soup later.
  • Salt and pepper: Add to taste. If you would like to keep this soup low in salt, add the salt only when the soup is almost done or when serving. If your bouillon contains salt, you might not even need to add salt. It’s all a personal preference.
  • Toppings: I love fresh herbs and crunchy nuts as a topping for this soup.

Why This Is The Best Potato Soup

You probably know I love potatoes in any shape or form. But when I crave potatoes and something soft and soothing, I almost always make potato soup.

This creamy potato soup is:

Creamy, hearty and soothing
Easy to make
Rich and smooth with soft potato chunks and veggies
It’s also very easy to make this soup ahead as it reheats perfectly to enjoy throughout the week
Budget-friendly too!

close up photo of cooked potato soup with silver spoon
Let’s talk about the satiating part. Personally, I think soup is a succes when it fills me up. If I’m hungry 20 minutes after eating a soup it’s just too light and would serve better like a starter. This soup is nothing like that. A big bowl will be deliciously filling. You can serve this soup with more toppings (such as herbs or nuts) and a slice of roasted (gluten-free) bread.

Some of my favorite toppings are:

  • Fresh herbs, such as parsley or dill
  • Crispy baked tempeh
  • Crispy roasted chickpeas or croutons
  • Chopped nuts, such as almonds or hazelnuts
  • More potatoes, but then crispy from the oven or air fryer
  • Spring onion

These toppings are of course all optional, but I like to experiment with soup toppings. My favorite is fresh parsley and chopped hazelnuts. So good!

two bowls of cooked creamy potato soup with silver spoons on a white background

Variations On This Recipe

In case, you would like to adjust this recipe a bit or leave certain ingredients out, here are a few variations on this recipe.

Make this potato soup gluten-free

Although I’m using just a bit of flour to thicken this soup, you can totally make this recipe gluten-free if you wish.

Instead of flour you can use cornstarch. Simple add a tablespoon of cornstarch to the (soy) milk, whisk and then add to the soup.

Instead you can skip the flour and cornstarch altogether, and with an immersion blender puree half or about ¼ of the soup. If you don’t have an immersion blender you can transfer a bit of the soup to a blender. Blend and then add back to the soup.

Make this potato soup thinner/thicker

To make this soup thinner, add more soy milk, broth or water and less potatoes.

Add less broth to make this soup thicker.

For extra flavor

Feel free to add more seasoning. You could add a tablespoon of nutritional yeast, Za’atar or a tablespoon of soy sauce or tamari. For more sweetness you could add a few chunks of (frozen) sweet potato. You can also add more vegetables to this soup, such as zucchini, cauliflower, broccoli or green peas.

For more comforting creamy vegan soup recipes be sure to give these recipes a try:

If you love comforting bowls as much as I do, please do check out my  e-cookbook ”The Green Bowl” and subscribe to my email list so you will stay in the loop on all things new.

two bowls of cooked creamy potato soup with silver spoons on a white background

If you are also going to make this creamy potato soup, I’d love to know! Rate the recipe below, share your creation on Facebook or Instagram, and don’t forget to tag me @TheGreenCreator + #thegreencreator!

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two bowls of cooked creamy potato soup with silver spoons and flatbread on a white background

The Best Easy Creamy Potato Soup (Vegan)

  • Author: Bianca
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: maindish, soup
  • Method: stovetop
  • Cuisine: vegan


This easy vegan potato soup is quick and easy to make. This soup is also chunky, hearty, and creamy (without using heavy cream). So warming, delicious and cozy. A perfect cold-weather lunch or dinner!


  • 3 tablespoons of water for sautéing, or if you cook with oil 1 tablespoon coconut oil
  • 2 cloves garlic, chopped finely
  • 2 medium carrots, diced
  • 1 big sweet onion or 2 small ones, chopped finely
  • 2 stalks celery, diced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • 3 tablespoons all-purpose flour or gluten-free all-purpose flour
  • 2 cups / 475 ml soy milk or any other unsweetened non-dairy plant-based milk of choice
  • 2 1/4 cups / 500 ml vegetable broth/stock or water with bouillon powder ( I use 2 tablespoons bouillon powder, depending on the brand)
  • 750 grams potatoes, about 6 medium potatoes, chopped into small cubes, about ½ inch


To a medium pot, add the water (or oil) and heat over medium heat.

Add the chopped onion and stir until thoroughly heated.

Add in the celery and carrots and stir to combine.

Let cook and stir for a few minutes until the onions are starting to become translucent.

Add in the garlic too and cook for another 4-5 minutes before adding the salt and black pepper.

When the veggies are well heated, add the flour. Stir to combine for about 1-2 minutes so the raw flour taste will be gone.

Slowly add the soy milk while stirring so you will not create any flour lumps.

Then add the vegetable broth, the chopped potatoes and the bay leaf.

Stir well and let simmer with on medium heat for about 30-40 minutes, or until the potatoes are soft. The potatoes should not break, but should be soft.

Adjust seasoning (salt and pepper) to your taste. 

Serve the soup warm. Optionally you can serve the soup with toppings, such as fresh herbs and chopped nuts.  


This soup will thicken a little bit when it’s cold.

You can save this soup covered in the fridge for up to 5 days. Just reheat it on the stove again.

To make this soup thinner, add more soy milk, broth or water and less potatoes.

Add less broth to make this soup thicker. Or puree half of the soup for a thicker consistency. With an immersion blender puree half or about ¼ of the soup. If you don’t have an immersion blender you can transfer a bit of the soup to a blender, blend and then add back to the soup.

For a low-sodium option omit the salt (if there is salt in the broth) or add the salt to taste when the soup is done.

Keywords: soup, potato, lunch, dinner, vegan, warming, winter


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