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4-Ingredient Potato Soup

This easy plant-based 4-Ingredient Potato Soup with add-on ingredients to up your game. It’s hearty, filling and surprisingly simple to make! You can serve it as a main meal with our vegan garlic bread. This is the most comforting dinner that everyone will enjoy!

I crave delicious, warm, and hearty soup when the weather turns chilly, like this French classic Leek Potato Soup, or Vegan Corn Soup.

Warm up with this creamy, comforting potato soup filled with nutritious ingredients! Made with all vegan ingredients, you will definitely love this vegan dairy-free and also gluten free potato soup!

4-Ingredient Potato Soup

This is a creamy potato soup, thick and creamy, using everyday ingredients. You really only need 4 ingredients- yellow onions, potatoes, vegetable broth and coconut cream or milk, most of which you probably have on hand. To add extra flavors, I also include four more ingredients. They are garlic, mixed herbs, bay leaves, frozen diced mixed veggies. The generous serving size has a sensible calorie count for a meal that is satisfying enough to eat on its own. 

The reasons why you would love this 4 ingredient easy potato soup recipe:

  • Only 4 ingredients (except oil, salt, and pepper) are needed to make this recipe, which is a cost-effective way to stretch your grocery budget. Additional add-on ingredients to make this soup luxurious.
  • Preparation takes only 15 minutes for this easy, homemade soup. 
  • The recipe does not contain flour, so it is gluten-free by nature. 
  • There are different ways to make this recipe. It can be made in either a crockpot, a slow cooker or a Dutch oven on the stovetop. 
  • It’s an awesome recipe to serve to your whole family on busy weeknights!

Best Potato for Potato Soup?

When there are so many types of potatoes in the produce section, it’s difficult to decide which to choose. Knowing which potatoes are suitable for soup is helpful. Depending on whether the soup is creamy or chunky. For this recipe, I recommend using a starchy potato such as Yukon gold, fingerling, or russet (in Australia, I use brushed potatoes and royal blue). On the other hand, waxy potatoes like Red and baby potatoes are commonly used in stews and roasts. 

Easy potato soup recipe

  • Potatoesbasically you can use any starchy type of potatoes. ( In Australia, I prefer Royal Blue potatoes and brushed potatoes; in U.S., you can use Yukon Gold potatoes).
  • Yellow Onion – Peeled and thinly sliced.
  • Vegetable Broth – I choose low-sodium veg stock because I like to have the control of seasoning over my soup. If you don’t have low-sodium (unsalted) veg stock in hand, always taste first before adding more salt to your soup.
  • Coconut Cream or Milk- Full-fat coconut cream gives the soup a rich and creamy taste. You can add coconut milk and other plant-based milk that you like for sure, but it won’t be creamy as the one with coconut cream.
  • Salt & Pepper

➡️ Additional ingredients (nice to have): Garlic, mixed herbs, bay leave, and diced vegetables.

How to make Vegan Potato Soup

You will need an immersion blender stick to puree the soup.

6 steps of making potato soup

1. Peel potatoes, then cut them into roughly 1 inch/2.5cm cubes. Peel and slice yellow onion (and garlic). Heat up a heavy-bottomed pot or a Dutch oven on a medium-low heat. Add cooking oil, sliced onion (and garlic), sauté until the onion is soft but not brown (we don’t want to brown the onion. If it starts getting color, you need to turn the heat down).

2. Add diced potatoes in.

3.Pour in low-sodium vegetable broth. (Add mixed herbs, bay leaves if you use them). Bring the soup to a boil then turn the heat down and let it simmer. Put the lid on, let the soup simmer away on low heat for 25 minutes.

4. Using a fork to check if potatoes are cooked. (Take out bay leaves)

5. Add coconut cream, and use an immersion blender to puree the potatoes until smooth and creamy.

6. If you use frozen veggies, add frozen diced veggies in, let it cook for a further 1-2 minutes then serve. Serve with vegan garlic bread or croutons.

cream of potato soup

Tips and Notes

  • Make sure to chop your potatoes roughly to the same size for even cooking. I recommend 1 inch cubes. Generally speaking, the smaller the cubes, the quicker they will cook through.
  • If you prefer a chunky soup, you can use an immersion blender to roughly blend your soup until potato chunks are still visible. 
  • If you add fresh vegetables like broccoli, cauliflower, or carrots. Ensure they are cut into “small pieces”, and add them at the end, cooking for a further 5 minutes on low heat. Once the potatoes have been puréed, they will easily get burnt on the bottom, so you need to turn the heat to very low with a constant stir. Or Alternatively, boil the fresh veggies in another pot, drained then add into the soup at the end.
  • My favorite brand of coconut cream is Aroy-D, which is guar gum free. 

Best vegan potato soup recipe

Hope you like this vegan 4-ingredient potato soup with add-ons!

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a close shot of 4 ingredient potato soup

4-Ingredient Potato Soup

This easy plant-based 4-Ingredient Potato Soup with add-on ingredients to up your game. It’s hearty, filling and surprisingly simple to make! ☺️
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 385kcal
Author: SHU-CHUN

Ingredients

  • 2 tbsp Olive Oil
  • 2 lb Potatoes approx. 1kg
  • 3 ea Small Yellow Onion sliced, approx. 12.5 oz/ 350 grams
  • 4 cup Vegetable Broth low-sodium (salt-reduced)
  • cup Coconut Cream or coconut milk
  • ½ tsp Salt
  • ¼ tsp Black Pepper

Add-ons (Nice to have)

  • 1 tbsp Garlic minced
  • 1 tsp Mixed Herbs
  • 2 ea Bay leaves
  • 2 cup Frozen mixed veggies (Note1) small diced

Instructions

  • Peel potatoes, then cut them into roughly 1 inch/2.5cm cubes. Peel and slice yellow onion (and garlic). Heat up a heavy-bottomed pot or a Dutch oven on a medium-low heat. Add cooking oil, sliced onion (and garlic), sauté until the onion is soft but not brown (we don’t want to brown the onion. If it starts getting color, you need to turn the heat down).
  • Add diced potatoes in.
  • Pour in low-sodium vegetable broth. (Add mixed herbs, bay leaves if you use them). Bring the soup to a boil then turn the heat down and let it simmer. Put the lid on, let the soup simmer away on low heat for 25 minutes.
  • Using a fork to check if potatoes are cooked. (Take out bay leaves)
  • Add coconut cream, and use an immersion blender to puree the potatoes until smooth and creamy.
  • If you use frozen veggies, add frozen diced veggies in, let it cook for a further 1-2 minutes then serve. Serve with vegan garlic bread or croutons.

Notes

(Note1) – If you add fresh vegetables like broccoli, cauliflower, or carrots. Ensure they are cut into “small pieces”, and add them at the end, cooking for a further 5 minutes on low heat. Once the potatoes have been puréed, they will easily get burnt on the bottom, so you need to turn the heat to very low with a constant stir. Or Alternatively, boil the fresh veggies in another pot, drained then add into the soup at the end.

Nutrition

Calories: 385kcal | Carbohydrates: 41g | Protein: 7g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 861mg | Potassium: 968mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3421IU | Vitamin C: 38mg | Calcium: 43mg | Iron: 3mg

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